Chicken Dopiaza | Chicken Do Pyaza | Video
Onions add unique flavor to an otherwise classic chicken curry
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Servings
Ingredients
Yogurt mixture:
- ¼ cup yogurt
- ½ teaspoon ground turmeric turmeric powder
- 1 teaspoon ground cumin cumin powder
- 1 teaspoon ground coriander coriander powder
- 1 - 2 teaspoon red chili powder
Chicken dopiaza:
- 1 tablespoon oil
- 2 large onions chopped
- 4 garlic cloves chopped
- 1 inch fresh ginger chopped
- 2 medium tomatoes chopped (or ¾ of canned tomatoes)
- 1 kg chicken cut into cubes(boneless or with bone), (I used thigh)
- 3 green chilies slit
- 1 onion diced
- 1 tablespoon garam masala
- ¼ cup chopped coriander cilantro leaves
- 1 teaspoon kasuri methi crushed (optional)
- Salt to taste
- Coriander cilantro leaves, to garnish
Instructions
Yogurt mixture:
- Place yogurt, turmeric, cumin, coriander and red chili powder in a small bowl. Stir to combine. Set aside.
Chicken dopiaza:
- Heat oil in a large frying pan over medium-high heat. Add onions. Sauté, stirring occasionally, for 3-4 minutes or until golden brown. Add garlic and ginger. Sauté, stirring occasionally, for 1 minute or until fragrant.
- Add tomatoes. Cook, stirring occasionally, for 3-4 minutes or until tomatoes break down and turn mushy. Add chicken, yogurt mixture, green chilies, onions, garam masala and coriander (cilantro) leaves and kasuri methi (if using). Cover with water. Stir to combine.
- Cook, covered, for 10-15 minutes or until chicken is cooked through. Garnish with more coriander (cilantro) leaves.
Video
Notes
- For a vegetarian version of this recipe, sub chicken with paneer, tofu, mushrooms, okra or potatoes
Nutrition
Serving: 1g | Calories: 472kcal | Carbohydrates: 19g | Protein: 64g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 24g | Cholesterol: 236mg | Sodium: 383mg | Fiber: 4g | Sugar: 9g