Chicken Dopiaza is a famous Indian dish orginated during Moghul empire using heavy dose of onion, simmered in a mixture of spices and yogurt. Half of the onion is fried until golden brown, later added to the gravy lightly crushed and the balance of the onion is blended.
For milder curry, you can reduce the chili powder used. This gravy can be cooked with lamb, king prawn or even vegetarian style. It is best taken with flavored rice or flat bread...
Country of origin : India/ Asia
Type : Main course
1 kg chicken pieces cleaned
3 onions sliced
1/2 C yogurt
2 C water
salt to taste
3 TB cooking oil
1/4 C coriander leaves for garnish
1 in ginger
5 cloves garlic
2 TB coriander powder
2 TB chicken masala powder
1-2 TB chili powder
1/4 C coriander leaves
2 tomato chopped
TB = tablespoon
C = cup
Trim excess fat from the chicken, remove the skin,wash and drain. Add yogurt to the chicken. Keep aside.
Heat the oil, fry 3 onions until golden brown. Remove and place on absorbent paper.
Add cardamom to the oil, fry until fragrant. Add the blended spices , fry until oil starts to separate on top.
Now add the chicken, fry for a minutes, add the water, bring to boil. Reduce heat, cover and simmer until chicken is tender..
Crushed the fried onion and add into chicken pot once the chicken is tender, add more salt if required. Garnish with coriander leaves and remove from heat.
Linking to Ethnic Cuisine
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