Chicken Dopiaza
Chicken Dopiaza
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 cup plain yogurt
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder, or to taste
- 1/2 teaspoon salt
For the First Round of Onions
- 2 tablespoons vegetable oil
- 2 large yellow onions, thinly sliced
For the Curry Base
- 2 tablespoons vegetable oil
- 1 cinnamon stick, 2-inch piece
- 4 green cardamom pods
- 3 cloves
- 1 bay leaf
- 1 tablespoon ginger garlic paste
- 2 medium tomatoes, pureed
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt, or to taste
- 1/2 cup water
For the Second Round of Onions
- 2 large yellow onions, cut into 1-inch petals or wedges
- 2 green chilies, slit lengthwise, or to taste
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the chicken pieces with plain yogurt, ginger garlic paste, turmeric powder, red chili powder, and salt. Mix well to ensure the chicken is evenly coated. Cover and let it marinate at room temperature for at least 30 minutes, or refrigerate for up to 4 hours.
⏱️ 30 min
- 2
Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the thinly sliced onions and sauté, stirring frequently, until they turn deep golden brown and caramelized. This will take about 15-20 minutes. Remove the caramelized onions from the pot and set aside.
⏱️ 20 min
- 3
In the same pot, add another 2 tablespoons of vegetable oil over medium heat. Add the whole spices: cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté for 30 seconds until fragrant.
⏱️ 1 min
- 4
Add the ginger garlic paste and cook for 1 minute until the raw smell disappears. Stir in the pureed tomatoes and cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture.
⏱️ 8 min
- 5
Stir in the coriander powder, cumin powder, garam masala, and salt. Cook for 2-3 minutes, adding a splash of water if the mixture becomes too dry, until the spices are well toasted and fragrant.
⏱️ 3 min
- 6
Add the marinated chicken to the pot. Increase the heat to medium-high and sear the chicken for 5-7 minutes, stirring occasionally, until it changes color and is lightly browned on all sides.
⏱️ 7 min
- 7
Pour in 1/2 cup of water, bring to a simmer, then reduce the heat to low, cover the pot, and let it cook for 15-20 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
⏱️ 20 min
- 8
While the chicken is simmering, add the caramelized onions (from Step 2) back into the pot along with the onion petals/wedges and green chilies. Mix gently. Cover and cook for another 5-7 minutes, or until the onion petals are slightly softened but still retain some bite.
⏱️ 7 min
- 9
Garnish with fresh chopped cilantro and serve hot with basmati rice or naan bread.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Dopiaza
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 cup plain yogurt
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder, or to taste
- 1/2 teaspoon salt
For the First Round of Onions
- 2 tablespoons vegetable oil
- 2 large yellow onions, thinly sliced
For the Curry Base
- 2 tablespoons vegetable oil
- 1 cinnamon stick, 2-inch piece
- 4 green cardamom pods
- 3 cloves
- 1 bay leaf
- 1 tablespoon ginger garlic paste
- 2 medium tomatoes, pureed
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt, or to taste
- 1/2 cup water
For the Second Round of Onions
- 2 large yellow onions, cut into 1-inch petals or wedges
- 2 green chilies, slit lengthwise, or to taste
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the chicken pieces with plain yogurt, ginger garlic paste, turmeric powder, red chili powder, and salt. Mix well to ensure the chicken is evenly coated. Cover and let it marinate at room temperature for at least 30 minutes, or refrigerate for up to 4 hours.
⏱️ 30 min - 2
Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the thinly sliced onions and sauté, stirring frequently, until they turn deep golden brown and caramelized. This will take about 15-20 minutes. Remove the caramelized onions from the pot and set aside.
⏱️ 20 min - 3
In the same pot, add another 2 tablespoons of vegetable oil over medium heat. Add the whole spices: cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté for 30 seconds until fragrant.
⏱️ 1 min - 4
Add the ginger garlic paste and cook for 1 minute until the raw smell disappears. Stir in the pureed tomatoes and cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture.
⏱️ 8 min - 5
Stir in the coriander powder, cumin powder, garam masala, and salt. Cook for 2-3 minutes, adding a splash of water if the mixture becomes too dry, until the spices are well toasted and fragrant.
⏱️ 3 min - 6
Add the marinated chicken to the pot. Increase the heat to medium-high and sear the chicken for 5-7 minutes, stirring occasionally, until it changes color and is lightly browned on all sides.
⏱️ 7 min - 7
Pour in 1/2 cup of water, bring to a simmer, then reduce the heat to low, cover the pot, and let it cook for 15-20 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
⏱️ 20 min - 8
While the chicken is simmering, add the caramelized onions (from Step 2) back into the pot along with the onion petals/wedges and green chilies. Mix gently. Cover and cook for another 5-7 minutes, or until the onion petals are slightly softened but still retain some bite.
⏱️ 7 min - 9
Garnish with fresh chopped cilantro and serve hot with basmati rice or naan bread.
⏱️ 3 min