Chicken Dopiaza
 

Home
Snacks
Vegetarian
Non-Vegetarian
Mishti/Desserts
Contributed Recipes
Submit Recipe
Glossary
About us

 

 

Serving Size: 4 persons

Ingredients:

Chicken - 500-600 g, cut to medium pieces

Onion - 250 g, finely sliced

Onion - 250 g, grated/paste

Garlic - 3-4 pods, grated/paste

Ginger - 1 inch, grated paste

Doi/Curd - 2 tbsp, heaped

Turmeric - 1/4 tsp

Deghi Mirch or Paprika - 1 tsp

Black Pepper Powder - 1 tsp

Jeera/Cumin Powder - 1/2 tsp

Dhaniya/Coriander Powder - 1/2 tsp

Garam Masala Powder - 1 tsp

Coriander leaves/Cilantro - 1/2 cup, chopped

Green Chilly - 3-4, slit

Salt - To taste

Oil - 6 tbsp

 

 

Preparation:

  1. Whip doi (curd) with all ingredients beginning from onion paste to coriander powder. Add to chicken, mix well and set aside for at least 15 minutes.

 

Cooking procedure:

  1. Heat oil in a kadhai. Fry sliced onion to red (about 5-6 minutes) on medium high heat. Remove and set aside.

  2. To the same oil, add the chicken along with the marinade. Fry on medium heat for 5 minutes.

  3. Add salt. Cover and continue to cook chicken on medium low heat for 20-25 minutes until chicken is cooked through. Stir occasionally so that masala does not stick to the bottom of the kadhai. Sprinkle water only if required.

  4. Add the fried onions, garam masala powder and continue to cook on low heat for another minute.

  5. Remove from heat and garnish with green chillies and cilantro.

 

Serving Suggestions:

Serve with rice or with rotis/naan.