Chicken Dopiaza
Classic Indian chicken curry with double onions (dopiaza) - some cooked into the gravy and some added later for texture.
Preparation
Whip doi (curd) with all ingredients beginning from onion paste to coriander powder. Add to chicken, mix well and set aside for at least 15 minutes.
Cooking
Heat oil in a kadhai. Fry sliced onion to red (about 5-6 minutes) on medium high heat. Remove and set aside.
To the same oil, add the chicken along with the marinade. Fry on medium heat for 5 minutes.
Add salt. Cover and continue to cook chicken on medium low heat for 20-25 minutes until chicken is cooked through.
Stir occasionally so that masala does not stick to the bottom of the kadhai. Sprinkle water only if required.
Add the fried onions, garam masala powder and continue to cook on low heat for another minute.
Remove from heat and garnish with green chillies and cilantro.
Serving Suggestions
Serve with rice or with rotis/naan.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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