Chicken Dopiaza
Tender pre-cooked chicken in a thick, medium spiced curry house gravy with deeply browned sliced onions and lightly charred onion petals.
Ingredients
- 400 g brown or yellow onions
- 40 ml rapeseed oil or 40g ghee divided
- 400 ml Curry House Base Sauce heated to a gentle simmer
- 3 green cardamom pods lightly bruised
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds coarsely crushed
- 25 g Garlic and Ginger Paste
- 2 teaspoons Mixed Powder
- ½ teaspoon ground cumin
- ½ teaspoon Kashmiri chilli powder or to taste
- 30 g double concentrated tomato purée
- 75 ml hot water divided
- 600 g Curry House Pre-Cooked Chicken cut into bite sized pieces
- ½ teaspoon fine salt plus more only if needed
- 1 teaspoon kasoori methi
- ½ teaspoon Garam Masala
- 15 g fresh coriander finely chopped and divided
Instructions
- Cut 200g onion into thin half-moons. Cut the remaining 200g into quarters and separate the layers into broad petals. Keep them apart and bring the Curry House Base Sauce to a gentle simmer.
- Heat 15ml oil or ghee in a wide 3 litre frying pan over high heat. Add the petals in a loose layer and sear for 3 to 4 minutes, turning occasionally, until charred at the edges but still slightly firm. Transfer them to a plate.
- Reduce the heat to medium and add the remaining 25ml oil or ghee. Cook the sliced onions for 10 to 12 minutes, stirring regularly, until soft and richly golden. Add 15ml hot water and scrape the base of the pan.
- **Temper the whole spices and aromatics.** Add the cardamom, cumin seeds and crushed coriander seeds. Stir for 30 seconds, then add the Garlic and Ginger Paste and cook for another 45 seconds.
- Add the Mixed Powder, ground cumin and Kashmiri chilli powder. Stir for 20 seconds, then add the tomato purée and 30ml hot water. Cook for 60 to 90 seconds, until the tomato darkens slightly and oil begins to show at the edges.
- Add 200ml hot Curry House Base Sauce. Increase the heat and let it bubble steadily for 2 to 3 minutes, scraping concentrated sauce from the sides of the pan.
- Add the remaining 200ml base sauce, Curry House Pre-Cooked Chicken and salt. Simmer for 4 to 5 minutes, stirring regularly, until the chicken is steaming hot and the gravy coats it. Add up to the remaining 30ml hot water only if needed.
- Crush the kasoori methi between your palms and stir it into the curry with the Garam Masala and two-thirds of the coriander. Fold in the seared petals and simmer for 2 minutes.
- Remove the pan from the heat, taste and adjust the salt if needed. Rest for 3 minutes and garnish with the remaining coriander. Remove the cardamom pods as they are found when serving.
Notes
- Keep the sliced onions and onion petals separate from the beginning.
- The prepared chicken and base sauce must be made before starting this recipe.
- For a mild curry, reduce or omit the Kashmiri chilli powder.
- Curry House Chicken Tikka can replace the pre-cooked chicken in the same quantity.
- For raw chicken, use 650g boneless thigh pieces and cook them completely before returning the onion petals.
Nutrition
Calories: 148kcalCarbohydrates: 14gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 7gMonounsaturated Fat: 2gSodium: 704mgPotassium: 255mgFiber: 3gSugar: 6gVitamin A: 598IUVitamin C: 10mgCalcium: 49mgIron: 2mg
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