This is my adaptation of a recipe I found in “150 curries” by Mridula Baljekar. It's a well-known recipe, of course, but I just happened to start with the version in this book.

Ingredients

Preparation

1. Cut the onions into halves if they're small, up to eighths if they're bigger. Fry over a low heat until translucent and slightly browned at the edges. Reserve.
2. In the same pan, fry cinnamon leaf, cloves, pepper and cardamom over a low heat until warm.
3. Finely grind coriander and cumminseed. Add to pan along with turmeric and chili powder. Stir and warm.
4. Purée onions, ginger and garlic, and add to pan. Cook until thick.
5. Purée the tomatoes and add to the mixture along with the salt. Mix well. Add chicken pieces and more water if necessary to cover the chicken. Cover and cook for 30 minutes.
6. Place the onions from step 1 on top of the mixture. Cover and cook for another 10 minutes.
7. Serve with rice or chapatis.

Discussion

The quantity of chili is suitable for Yvonne, who doesn't handle chili well. It could easily be doubled.

The Dopiaza article on Wikipedia currently contains the claim:

As many other Hyderabadi dishes, the addition of a sour agent is a key part of dopiaza. Most often, raw mangoes are used; however, lemon juice or cranberries can be used as well.

But my recipe doesn't include anything sour. Neither do any of the recipes I found on a quick trawl round the web. The recipe in food.com is so similar to this one that they must have a common ancestor. This one is also quite similar. This one doubly disqualifies itself by requiring Mr Huda's Universal Curry Paste: first the brand name is irrelevant, and secondly a “universal curry paste” indicates a lack of care. There are many other recipes, but none that I have found want anything sour in the sauce.