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Chicken Dopiaza is a classic Indian curry made with onions, fragrant spices, and marinated chicken. Dopiaza hails from the Hyderabad region of India. It has notes of sweetness and also has a slight tangy acidic taste.
4 medium onions peeled, 2 chopped and 2 sliced
8 chicken thighs, skinned & chopped
3cm ginger, grated
3 cloves of garlic, finely chopped
1 tbsp of vegetable oil for cooking
1 tbsp coriander seeds, crushed
1 tbsp cumin seeds, crushed
1 heaped tsp ground turmeric
½ tbsp chilli powder
4 tbsp plain yoghurt
2 tomatoes, finely chopped
1 tsp salt
½ tbsp garam masala
Handful of coriander, chopped
Place the chopped onions, ginger and garlic into a blender and blend to a paste then set this aside.
In a pan heat the oil, put in the sliced onions and fry until they are slightly crispy and reddish-brown. Remove the onions and set aside.
Remove the pan from the heat and add the blended onion paste – be careful, this will splutter.
Place the pan back onto the heat and keep stirring the paste for 3 minutes until it has turned golden brown
Add in the coriander, cumin, turmeric and chilli powder and stir.
Then gently start to stir in 1 tbsp of yoghurt until it's mixed well into the sauce. Do the same with remaining yoghurt, 1 tbsp at a time.
Add the chicken and stir for a minute until well coated with the yoghurt mixture.
Add the tomatoes and salt. Stir until mixed thoroughly and bring to a simmer.
Cover the pan, reduce the heat to low and cook for 20 minutes.
Sprinkle in the garam masala and the fried onions.
Mix and leave to cook, uncovered, for a few minutes until the sauce thickens.
Add fresh coriander to serve.
DIETARY INFO: Gluten Free