Wednesday, July 9, 2008
Chicken Dopiaza (Traditional Indian Recipe)
Chicken 1 Kg
Ginger/Garlic Paste 2 tbsp
Onion 600 gm (or 2 medium)
Curd (Yoghurt) 200 gm (whisked/beaten)
Red Chilli Powder 1 tsp
Salt To Taste
Turmeric Powder 1 tsp
Green Chilli 5 (reduce if you like less heat)
Cumin Powder 1 tsp
Coriander Powder 1 tsp
Bay Leaves (Tej Patta) 2
Oil 125 gm
Garam Masal Mix (Grind them together)
Green Cardamom 4 Pcs
How to make Chicken Dopiaza (Traditional Indian Recipe)
1. Whisk or beat curd. Rub in chicken pieces and keep aside.
2. Cut half of the onion in thick round slices and the other
half in fine slices.
3. Heat oil in a pan and fry the thick slices of onion on
medium heat, until it becomes tender, but not brown. Take it
out and keep aside.
4. Add the finely sliced onion and bay leaves and fry to
golden brown color.
5. Add ginger/garlic paste and fry (thumbrule - till the
pungent smell goes away)
6. Add turmeric, chilli powder, cumin powder, coriander powder
7. Add chicken with curd, sprinkle chopped green chilli. Add
salt, cover and cook until all moisture evaporates.
8. Add fried onion and garam masala mix. Cook for another 2-3
minutes on low heat.
9. Serve with rice or any Indian bread.
Note: This is a dish with some heat, but you can reduce the heat if you prefer. It does not take away anything from the taste. Skip the red chilli powder for a milder heat. There is no need to ruin a good dish with excess heat if you're not used to it.