Best Chicken Dopiaza Recipes

CHICKEN DOPIAZA

Steps:

• In a large wok style pan place the oil, curry, garam masala, hot curry (if using) cinnamon and cumin.
• Over a low flame, heat spices 1 to 2 minutes, to allow the flavors to blend (don't allow mixture to smoke).
• Add onions and saute over low flame until the onions are translucent (about 5 to 8 minutes).
• Remove onions from pan with a slotted spoon and set aside.
• Add sliced chicken and garlic to the pan, along with salt & pepper to taste.
• Saute chicken 5 to 7 minutes.
• Mix in the reserved onions, chicken broth and the chopped tomatoes with juice.
• Bring to a low simmer and cook, uncovered 10 to 12 minutes, or until sauce is slightly reduced and thickens.
• Serve along side Basmati rice and fresh naan.

CHICKEN DOPIAZA

Steps:

• Heat 2 tablespoons oil and fry the halved onions until tender and translucent. Remove and keep aside.
• Add the remaining oil and saute the bay leaves, cardamom, cloves, chilies and peppercorns.
• When they crackle, add the chopped onions this time, together with the garlic and ginger, and saute for 3 minutes.
• Add the ground spices and salt and cook for 3 minutes.
• Add the water and tomatoes and simmer 5 minutes until sauce starts to thicken.
• Add the chicken pieces and continue to cook for 12-15 minutes.
• Add the reserved small halved onions and then cover and cook for a further 8-10 minutes until chicken has cooked through.

CHICKEN DOPIAZA

Steps:

• Cut chicken into serving pieces. Whole legs should be separated into drumsticks and thighs. Whole breasts should be cut into 4 to 6 pieces, depending on their size. Remove the skin from all the chicken pieces. Chop half of the onions coarsely. Cut the remaining onions into halves lengthwise, and then crosswise into very thin slices. [This is the key step!]. Put CHOPPED onions, ginger, and garlic into a food processor and blend to a paste. Heat oil in a large, wide pot or deep-frying pan (nonstick) over a medium flame. When hot, put in the SLICED onions and stir fry them until they are deep, reddish-brown. Remove the onions with a slotted spoon, squeezing out and leaving behind as much oil as possible. Set aside. Remove pot/pan from flame. Carefully blend teh mixture in a food processor. Watch out it's hot and could burn. Place mixture back into the pot and cook over medium high heat. Stir and fry the paste until it is brown, about 3-4 minutes. Add the coriander, cumin, turmeric and cayenne pepper. Stir just a bit until just blended. Add 1 tablespoon of yogurt. Stir about 30 seconds or until yogurt is incorporated into sauce. Do the same with remaining yogurt, 1 tablespoon at a time. Add the chicken pieces and stir them around for a minute. Pour in water, add the tomatoes and salt. Stir to mix and bring to simmer. Cover, turn heat to low and cook 20 minutes. Sprinkle in the garam masala and the fried onions. Mix. Cook, uncovered, on medium heat for 7-8 minutes or until the sauce reduces and thickens. Skim off the fat and put the chicken in a warm serving dish. Sprinkle the green cilantro over the top.