Chicken Dopiaza

Its been almost a month since I made a decent chicken curry… well excluding the butter chicken for the little Miss but that doesn’t really count as a decent chicken curry … Anyways, last weekend, I made this for our Sunday lunch. This is a great restaurant style curry. I loved that the gravy was thick, so its perfect to scoop up with some naan or roti

It’s also not high on the spice level, soooo perfect for the little ones. I thought the 2 chiles will kick up the heat, but the yogurt helped to balance it all

And oh if you are wondering what’s with the fancy name for this curry. Dopiaza means ‘onion twice’ in urdu and refers to the large quantity of onion used in this curry

Its been almost a month since I made a decent chicken curry... well excluding the butter chicken for the little Miss but that doesn't really count as a decent chicken curry ... Anyways, last weekend, I made this for our Sunday lunch. This is a great restaurant style curry. I loved that the gravy was

Summary

    Ingredients

    3 large onions sliced
    2 tbsps garlic paste
    2 tbsps ginger paste
    Chicken , drumsticks or thighs
    1 can of diced tomatoes
    5 tbsps tomato paste
    1 tbsp coriander powder
    1 tbsp cumin powder
    1/2 tsp turmeric powder
    1/2 tsp chile powder
    1/2 tsp garam masala
    1/4 cup yogurt
    2 chilies slit lengthwise
    to taste Salt
    Oil

    Steps

    1. Once all the ingredients are chopped and washed and prepped, heat some oil in a pot
    2. Add the onions followed by the ginger and garlic paste. Cook, stirring often until the onions are translucent
    3. Next add the tomato paste and the masala powders: coriander, cumin, turmeric, chile, and garam masala. Allow this to cook for a couple of minutes
    4. Then add the can of tomatoes, yogurt, chile and the chicken pieces. Season with salt. Stir well to combine, cover the pot and cook on medium low heat for about 20mins
    5. Serve this with some freshly made white or brown rice
    6. Enjoy

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