Chicken Dopiaza (Chicken in Mild Onion Curry)

“Chicken Dopiaza or Do Pyaza” in literal translation means chicken in two onions however it’s completely opposite of 2onions 🙂

Dopiaza, Chicken, Mughlai

Dopiaza” actually means double/twice the quantity of onion used in any regular meat dish & added in two stages of the whole process….Phew !!!

So you have lots of onions to peel and cut into long n thin slices 🙂 hopefully without crying.

This dish is very famous for its mild addicting flavor which arises from the combination of the whole spices along with kasoori methi & yogurt. I’m decorating it with pickled red peppers but that is optional.

PS:Please DO NOT:

  • Add tomatoes to this dish as it completely takes away the rich aromatic flavor of onion which is the main ingredient of this whole recipe (DOPIAZA).
  • Add any TURMERIC as the gravy takes the color from mixed spices & oil.

ENJOY !!!

Serves: 2
Serving Suggestion: Can be served with Roti’s or Rice

* You can choose any type of chicken from boneless or with
bones/drumsticks/wings, etc
Tools:
1 Large
nonstick wok with lid
1
Large Serving Dish
Ingredients:
4 Tbsp Vegetable Oil – You can use olive oil as well
1 Tsp Clarified Butter (Ghee) – For the aroma

½ Chicken – Cut into bite sizes pieces *

3 Large Onions – LongThin Slices
3 Medium Cloves of Garlic – Peeled
1 Tsp Ginger Paste
¼ Cup Yogurt – Whipped along with 3-4Tbsp of water
½ Cup water (2 tbsp less)
¼ Cup Pickled Red Bell Pepper – For Decoration(OPTIONAL)

Whole Seeds Spices:
2 Bay Leaves
1 Stick of Cinnamon
3-4 Whole Black Pepper Corns (Sabut Kali Mirch)
3-4 Medium Whole Cloves (Laung)
3 Green Cardamom (Choti Elaichi)
½ Tsp Fennel Seed (Saunf)
Powdered Spices:
1 Tbsp Kasoori Methi – Optional
1 Tsp Coriander Powder (Dhania)
1 Tsp Cumin Powder (Zeera)
1 Tsp Garam Masala (Indian spice mix available in Indian grocery stores & also bigger brand American grocery stores)
1 Tsp Red Chili Powder
2 Tsp Salt (As per your taste)


Method:
  1. Heat oil and ghee in a large
    nonstick over high flames for 1min.
  2. Now add all “Whole Seed Spices” and as soon as
    they start to crackle, add onions.
  3. Saute onions over medium
    heat for 4-5min or till they are light pink in color. (Keep aside 1/4 cup of pink sauteed onions)
  4. Now add garlic cloves,
    ginger paste and sauté for another min over high heat.
  5. Add chicken, “Powdered Spices” and sauté for
    2min.
  6. Reduce the heat to low, Cover
    the nonstick with lid and cook for 8-9min.
  7. Remove the lid and sauté
    the chicken(it should be tender &
    almost cooked if using boneless)
    .
  8. Add water, cover with
    lid and cook for another 2-3min.
  9. Now add whipped yogurt (make
    sure the yogurt is added in low heat to prevent it from curdling)
  10. Saute for 1-2min or till
    it boils, then turn off the flames.
  11. Transfer in serving
    dish, decorate with pickled red peppers & sauteed pink onions.
  12. Serve Hot.

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