Chicken Dupiaza with Pilau Rice – Bring the flavours of your favourite Indian takeaway to your kitchen with this rich and aromatic curry. Tender chicken thighs simmered with fragrant spices and double onions create a deeply satisfying dish that pairs perfectly with fluffy pilau rice. Ideal for a cosy night in or a weekend feast!
Indian Dupiaza (Dopiaza)
Dupiaza or Dopiaza means double onions and refers to a delicious curry recipe using a base of onion puree as well as additional onions for a delicious sauce that can be used with a variety of different meats or proteins.
It's a popular choice at Indian takeaways and restaurants across the UK and other parts of the word and is my favourite option to pick along with pilau rice.
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Calories in Chicken Dupiaza
This recipe serves 4 and is 497 calories per serving
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 300+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
Chicken Dupiaza
- Chicken Thighs – Boneless and skinless for a leaner cut, yet still juicy and flavourful. Ideal for curries.
- Chicken Stock – Adds depth and richness to the sauce. It's essential to use the correct ratio of stock cubes to water, as not all stock cubes are identical. Using too few can lead to a bland, watery broth, while too many may create a stock that's overly salty.
- Fresh Grated Ginger – Bright and warming, it brings a subtle heat and freshness.
- Garlic Cloves (Crushed) – Essential for a savoury, aromatic base.
- Spices – Turmeric powder, cumin seeds, ground coriander, chilli powder (adjust for heat preference), garam masala, and green cardamom pods add layers of flavour and warmth to the curry.
- Onion – Forms the heart of a dupiaza, giving the curry its characteristic sweetness and body.
- Carrot – Finely chopped for a touch of sweetness and added texture.
- Fat-Free Natural Yogurt – Balances the spices and gives the sauce a creamy, tangy finish.
- Tomato Puree (Paste) – Adds richness and a hint of acidity.
- Ghee or Oil – Enhances flavour and helps blend the spices.
Pilau Rice
- Cooking Oil Spray – Prevents sticking and ensures even cooking.
- Basmati Rice – Fragrant and fluffy, the perfect base for soaking up the curry sauce.
- Onion – Lightly sautéed to add depth to the rice.
- Spices – Turmeric, green cardamom pods, and cloves bring warmth and fragrance.
- Salt – Seasons the rice, enhancing its natural flavour.
- Water – The cooking liquid for perfectly steamed rice.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Make it Vegetarian!
Love the sound of this dish but prefer it meat-free? No problem! It’s easy to turn this Chicken Dupiaza into a hearty vegetarian version with a few swaps.
Vegetable Options:
A mix of vegetables works beautifully. Try cauliflower, butternut squash, broccoli, spinach, potatoes, aubergine (eggplant), courgette (zucchini), or mushrooms. Add them in stages so they cook perfectly without getting mushy.
Boost the Protein:
For extra protein, go with vegetarian meat substitutes like Quorn, or stir in canned chickpeas or beans for a satisfying, plant-based alternative.
Sides for Chicken Dupiaza
For me, I always like to serve this with simple Pilau Rice, as shown in this recipe. The fluffy, fragrant rice soaks up all the rich flavours of the dupiaza perfectly.
Some other great sides are:
Looking for more inspiration? There are heaps of delicious ideas in my Indian Fakeaway Section - perfect for creating a full feast at home!
More Curry Recipes
Do you want some more curry recipes to try? Check out these:
See more Curry Recipes →
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
All recipes on Slimming Eats have estimated nutritional information for your convenience.
FAQ for Chicken Dupiaza
Yes, you can use chicken breast if you prefer. Just keep an eye on the cooking time, as breast meat can dry out more quickly than thighs. However, chicken thighs are the best choice for this dish—they’re more flavourful and stay tender and juicy as they simmer in the sauce.
Absolutely! Let it cool completely, then portion it into airtight containers or freezer bags, label with the date, and freeze for up to 3 months. Thaw in the fridge overnight and reheat thoroughly in a pan, adding a splash of water or stock if needed to loosen the sauce. Perfect for meal prep!
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Recipe Card
Chicken Dupiaza with Pilau Rice
Chicken Dupiaza with Pilau Rice - create the perfect Indian takeaway meal at home with this delicious curry recipe using tender chicken thighs and double onions.
Ingredients
For the Chicken Dupiaza
- 650g (22.9oz) boneless skinless chicken thighs (raw)
- 320ml (1.35 cups) of Chicken Stock
- 2 Teaspoons fresh grated Ginger
- 4 Garlic Cloves Crushed
- 2 teaspoons Turmeric Powder
- 2 teaspoons of cumin seeds
- 2 teaspoons of ground coriander
- ½ to 1 teaspoon of Chilli Powder - use medium or hot depending on your preferred spice level.
- 2 Teaspoons Garam Masala Powder
- 4 green cardamom pods
- 500g (17.5oz) of onion, chopped
- 1 large carrot, finely chopped
- 80ml (⅓ cup) Fat-Free Natural Yogurt
- 2 Tablespoons Tomato Puree (paste)
- 2 teaspoons of ghee or oil of choice
For the pilau rice
- 200g (7oz) of basmati rice (uncooked)
- 1 small onion, diced finely
- 0.5 teaspoons of turmeric
- 8 green cardamom pods
- 8 cloves
- salt to season
- 3 cups (720ml) of water
- cooking oil spray
Instructions
- Bring a small pan of water to the boil and add half of the chopped onions (250g). Boil until soft, drain and puree with a hand blender or in a food processor. Set aside - this is your onion puree
- Heat a deep frying pan over medium-high heat, add the ghee until melted. Add in the remaining onion and carrots and fry for a few minutes to soften.
- Add the garlic, ginger, cumin, coriander, turmeric, chilli powder, garam masala and tomato paste (puree) and stir until paste-like. Add a little drop of water to prevent sticking if needed.
- Add the chicken thighs, and mix to coat with the paste.
- Pour in the stock and add the cardamom pods. Add in the onion puree and bring to a boil, then reduce heat slightly and simmer for 15-20 mins. The liquid should have reduced down into a thick gravy that coats the chicken. So if it is still liquidy, turn up the heat a little to allow it to bubble gently.
- Spoon some of the gravy into the yoghurt, to bring the yoghurt to room temp and then remove dupiaza from the heat and stir in the yoghurt.
- It is ready to serve with the pilau rice and any other choice of sides.
- Enjoy!!
- Spray a deep frying pan with some cooking oil spray, add the onion and fry until softened.
- Add in the rice, turmeric, pinch of salt, cloves and cardamom pods and stir until all coated.
- Pour the water, bring to a boil, then reduce heat and simmer until all liquid is absorbed.
- Once the liquid is absorbed, add a lid, turn off the heat and leave for 10 minutes. Do no stir through the whole cooking process.
- Once ready to serve, stir through some chopped coriander (cilantro).
- Enjoy!!
For the Chicken Dupiaza
For the Pilau Rice:
Notes
See below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free Friendly - use gluten free stock
- ❄️ Freezer Friendly - see FAQ
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Nutrition Information
Yield 4 Serving Size 1 SERVING (WITH PILAU RICE)Amount Per Serving Calories 497Total Fat 10gSaturated Fat 3gCholesterol 116mgSodium 608mgCarbohydrates 62gFiber 5gSugar 10gProtein 41g
TRACEY357 says
This looks lovely, think I will have a go at this over the weekend.
Thanks for posting all these great looking meals, makes things so much easier to have a little help.
DisneyMumma says
Hiya. Was this a slightly different one to the one on Minimins?
admin says
it is pretty similar, I just improved the recipe and added some more veggies to bulk it out, to make sure it includes the 1/3 superfree 😉
Anonymous says
I cooked this for last night's dinner after using Patak's for years. It was really delicious, all the ingredients were in my cupboard so no sweat there. I cooked it in the afternoon but transferred it to the slow cooker. I also cooked the rice your way, it was lovely, and so so easy to make. My husband wants me to make it again this way instead of using the Patak's, what a compliment.
Anonymous says
thanks for all your lovely comments on my recipes. I am glad you are enjoying them.
Anonymous says
This is gorgeous, I usually use my own spices but never made it quite like this, the taste is soooo different, really tasty and not overpowering at all. I even made my own garam massala.
Thanks for the recipe.
Anonymous says
this was gorgeous, a bit spicy so if you dont like hot stuff just put a bit more yogurt in it! easy enough to make too cant wait to have it again
Jenny Robinson says
this was great used chicken breast cant be bothered with thighs
Lesley says
Does the chicken need to be pre cooked? Or will it cook in 30 minutes in the yogurt mixture?
Shevy (Slimming Eats) says
chicken is raw when added to the pan after the onions and spices, you stir to coat with spices and then add other ingredients and cook for 20 mins. 🙂
Lesley says
Thank you so much for your prompt response, as you can tell I'm not a very good cook however managed to make this and it is absolutely delicious.
Do you know if you can freeze or reheat this dish?
Lyn says
Delicious. I used prawns instead of chicken; I'll make it again
Elrine Jarratt says
I really love all your recipes and I go to them every time. It’s the best Slimming World site of the lot, even Slimming World itself. Thank you for your wonderful food and I’m going to make this curry today. xx
anne woodward says
Can you substitute the ghee with anything please ?
Anne Gardiner says
Just tried this and it’s the best curry I have tasted in a long while.
Thank you
Shevy (Slimming Eats) says
ahh thank you Anne - so happy to hear that 🙂
Helen says
Hi!
Recipe sounds lovely...can I just ask...how much water do you use when you book the onions for the purée?
Thanks
Siobhan (Slimming Eats) says
enough to just fully cover the onions.
Richard says
Hello there, I'm slowly working my way through your curry recipes, they're all delicious thank you. I was wondering if you can make the pilau rice in the instant pot rather than stove top?
Siobhan (Slimming Eats) says
I am sure you can, I haven't tested it yet personally as it generally is pretty quick to make on the stove top. Let me know if you try and how it turns out 🙂
Emma phillips says
Can I substitute the ghee with anything or leave it out?
Siobhan (Slimming Eats) says
if you haven't got ghee, I recommend using another cooking oil of your choice, same ratio. I don't recommend omitting.
Yvette Mangum says
Hi, brill receipe, you say it is freezable, when you cook from freezer, do you thaw or cook from frozen?
Thanks Yvette
Siobhan (Slimming Eats) says
I thaw and then reheat usually
Jamil says
Cooked it, and it was good.
I did not go with the pilau rice. I had some vegetable fired rice already cooked.
Also, I used fresh green chillis instead of the chilli powder.
Thanks
jane bratley says
This is a lovely recipe, definitely going to be a regular in our house. Thankyou
Elizabeth says
We just had this with the pilau rice, oh my god it was delicious!I followed the recipe to the letter. Definitely going to be a regular weekend treat for us.. Thank you so much!
Annie says
Made this last night and me and my boyfriend loved it. Thanks so much for sharing this gorgeous recipe ❤️
Edna says
An amazing curry. So delicious, will definitely be making this again. Thank you Siobhan for all these fantastic recipes!
Julie Mallett says
Amazing curry I thought i would have a change from chicken bhuna which i usually cook. It went down well with other half as well. I used rapeseed oil instead ghee. Will definitely cook again.
Eileen Marshall says
A family favourite. A Friday or Saturday night dinner that goes down a storm.
Also looking forward to new book.
I did take a photo but don’t know how to attach- sorry
Jean Heath UK says
Just made this and could not face peeling all those onions so used a bag of frozen ones with great results.
Pat says
My husband cooked this tonight it’s my favourite take out and is was delicious will definitely cook this again