Name: Chicken Dopiaza recipe by Tathagata Deb at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Ingredients: Chicken 500 gm; Curd/Yoghurt 150 gm; Chopped onions 2 large pieces; Dice cut onions 5 medium pieces; Onion paste 2 tablespoons; Garlic paste 2 tablespoon; Ginger paste 2 tablespoon; Green chili paste 1 tablespoon; Tomato paste 2 tablespoon; Bay leaf 5-6; Cardamom 5-6 small pieces; Cinnamon 3 pieces; Cloves 4-5 pieces; garam masala 1 tablespoon; Dhaniya powder 1/2 tablespoon; Turmeric powder 1 tablespoon; Red chili powder 2 tablespoon; cumin powder 1 tablespoon; sugar; Salt; Mustard oil

ABOUT Chicken Dopiaza RECIPE

Loaded with crisp onions and a perfect side dish for any time meal. This preparation of chicken is a bit sweet owing to the extra onion content.

Ingredients Serving: 3

Chicken 500 gm
Curd/Yoghurt 150 gm
Chopped onions 2 large pieces
Dice cut onions 5 medium pieces
Onion paste 2 tablespoons
Garlic paste 2 tablespoon
Ginger paste 2 tablespoon
Green chili paste 1 tablespoon
Tomato paste 2 tablespoon
Bay leaf 5-6
Cardamom 5-6 small pieces
Cinnamon 3 pieces
Cloves 4-5 pieces
garam masala 1 tablespoon
Dhaniya powder 1/2 tablespoon
Turmeric powder 1 tablespoon
Red chili powder 2 tablespoon
cumin powder 1 tablespoon
sugar
Salt
Mustard oil

Instructions

Heat some oil in a pan and fry the chopped onions till it becomes deep brown. When done take it out and keep it separately.
Marinate the chicken with the curd/yoghurt for 15 minutes.
Heat oil and add the bay leaves, cardamom, cinnamon and cloves in it.
Add onion paste and fry till golden brown.
Add the garlic, ginger, tomato and green chili paste followed by turmeric powder, red chili powder, dhaniya powder, cumin powder, sugar and salt. Cook the whole thing till it separates the oil.
Add the dice cut onions to it and cook for 1 minute.
Add the chicken and cook for 2 minutes and then add water to it to make gravy.
Cover the pan and cook in mild flame for 15 minutes for the meat to boil and the gravy to get thick.
Next add garam masala to it and keep for 2 minutes to retain the aroma.
Serve in a bowl and put the previously fried onions on top of it.
Serve hot with your main course.

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