Chicken Dopiaza

Chicken Dopiaza
Chicken Dopiaza

This recipe of Chicken Dopiaza is my rendition of this delicious poultry dish. Dopiaza literally means two different types of onions used; so here too I am adding onions made in two different styles. Hope you readers, enjoy making it too! 🙂

Serves 4
2 tbsp oil
8 small onions, halved
2 bay leaves
8 green cardamom pods
4 cloves
3 dried red chillies
8 black peppercorns
2 onions, finely chopped
2 garlic cloves, crushed
Small piece of fresh root ginger, finely chopped
1 tsp coriander powder
1 tsp roasted cumin powder
1/2 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp salt
4 tomatoes, peeled and finely chopped
1/2 cup water
8 chicken pieces
Rice to serve with

Step 1: Heat half the oil in a large heavy pan or wok and fry the small onions until it turns golden brown, and set it aside.
Step 2: Add the remaining oil and fry the bay leaves, cardamoms, cloves, chillies, and peppercorns for 2 minutes. Add the onions, garlic, and ginger and fry for for 5 minutes. Stir in the ground spices and salt and cook for 2 minutes.
Step 3: Add the tomatoes and water and simmer for 5 minutes until the sauce thickens. Add the chicken and cook till it becomes tender.
Step 4: Add the reserved small onions, cover and cook further until it cooks through. Check seasoning. Serve with plain rice!

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