Chicken Dopiaza (Chicken in a fried Onion Sauce)

Name: Chicken Dopiaza (Chicken in a fried Onion Sauce)
Yield: 4
Cuisine: Indian
Ingredients: chicken; onions; ginger; garlic; vegetable oil; coriander seeds; cumin seeds; turmeric; cayenne pepper; yogurt, plain; water; tomatoes; salt; garam masala; cilantro

This is not called chicken dopiaza by M. Jaffrey. But last night I was at my favorite Indian restaurant here and I asked the owner what chicken dopiaza was and he told me it was this.

Yield

4 servings

Prep

15 min

Cook

35 min

Ready

50 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
2 ½	pounds	chicken jointed
4	medium	onions peeled
1 ½	inch	ginger peeled and finely chopped	*
6	cloves	garlic peeled and minced
7	tablespoons	vegetable oil
1	tablespoon	coriander seeds ground
1	tablespoon	cumin seeds ground
½	teaspoon	turmeric ground
½	teaspoon	cayenne pepper
4	tablespoon	yogurt, plain plain
2 ½	cups	water
2	medium	tomatoes peeled and very finely chopped
2	teaspoons	salt
½	teaspoons	garam masala essential	*
1	tablespoon	cilantro fresh and finely chopped

Ingredients

Amount	Measure	Ingredient	Features
1.1	kg	chicken jointed
4	medium	onions peeled
1.5	inch	ginger peeled and finely chopped	*
6	cloves	garlic peeled and minced
105	ml	vegetable oil
15	ml	coriander seeds ground
15	ml	cumin seeds ground
2.5	ml	turmeric ground
2.5	ml	cayenne pepper
6E+1	ml	yogurt, plain plain
591	ml	water
2	medium	tomatoes peeled and very finely chopped
1E+1	ml	salt
2.5	ml	garam masala essential	*
15	ml	cilantro fresh and finely chopped

Directions

Cut chicken into serving pieces. Whole legs should be separated into drumsticks and thighs. Whole breasts should be cut into 4 to 6 pieces, depending on their size. Remove the skin from all the chicken pieces.

Chop half of the onions coarsely. Cut the remaining onions into halves lengthwise, and then crosswise into very thin slices. [This is the key step!].

Put CHOPPED onions, ginger, and garlic into a food processor and blend to a paste. Heat oil in a large, wide pot or deep-frying pan (nonstick) over a medium flame. When hot, put in the SLICED onions and stir fry them until they are deep, reddish-brown. Remove the onions with a slotted spoon, squeezing out and leaving behind as much oil as possible. Set aside.

Remove pot/pan from flame. Carefully blend teh mixture in a food processor. Watch out it's hot and could burn.

Place mixture back into the pot and cook over medium high heat. Stir and fry the paste until it is brown, about 3 to 4 minutes.

Add the coriander, cumin, turmeric and cayenne pepper. Stir just a bit until just blended. Add 1 tablespoon of yogurt. Stir about 30 seconds or until yogurt is incorporated into sauce.

Do the same with remaining yogurt, 1 tablespoon at a time.

Add the chicken pieces and stir them around for a minute.

Pour in water, add the tomatoes and salt. Stir to mix and bring to simmer. Cover, turn heat to low and cook 20 minutes.

Sprinkle in the garam masala and the fried onions. Mix.

Cook, uncovered, on medium heat for 7 to 8 minutes or until the sauce reduces and thickens.

Skim off the fat and put the chicken in a warm serving dish. Sprinkle the green cilantro over the top.

This is not called chicken dopiaza by M. Jaffrey. But last night I was at my favorite Indian restaurant here and I asked the owner what chicken dopiaza was and he told me it was this.