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Traditional Chicken Dopiaza
Traditional Chicken Dopiaza is a traditional Indian recipe for a classic curry of chicken in an onion, garlic and tomato flavoured yoghurt based sauce that represent the original Mughal dish rather than the restaurant-style version. The full recipe is presented here and I hope you enjoy this classic Indian version of: Traditional Chicken Dopiaza.
prep time
10 minutes
cook time
25 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesChicken RecipesMilk RecipesIndian Recipes
This is a Mughal dish that ultimately originates in in Khorasan (present-day Iran and Afghanistan) that, quite typically, employs spiced yoghurt as the basis for the gravy. This authentic version of Chicken Dopiaza makes a quick and flavourful evening meal.
Ingredients:
For the Yogurt Base:
60g (1/4 cup) yogurt
1/2 tsp ground turmeric (turmeric powder)
1 tsp ground cumin (cumin powder)
1 tsp ground coriander (coriander powder)
1-2 tsp red chilli powder
For the Chicken Dopiaza:
1 tbsp oil
2 large onions, chopped
4 garlic cloves, chopped
3cm (1 in) piece of fresh ginger, chopped
2 medium tomatoes, chopped
1kg (2 1/3 lb) chicken, cubed (I used thighs on the bone)
3 green chillies, slit
1 onion, diced
1 tbsp
garam masala
5g (1/4 cup) chopped coriander (cilantro) leaves
1 tsp dried fenugreek leaves (kasuri methi), crushed (optional)
Salt to taste
Coriander (cilantro) leaves, to garnish
Method:
For the Yogurt Mixture: Combine the yogurt, turmeric, cumin, coriander and red chilli powder in a small bowl. Stir to combine then set aside.
For the Chicken Dopiaza: Heat oil in a large frying pan over medium-high heat. Add the onions and fry, stirring occasionally, for 3-4 minutes or until golden brown. Add the garlic and ginger and fry, stirring occasionally, for 1 minute or until fragrant.
Now add the tomatoes and cook, stirring occasionally, for 3-4 minutes or until tomatoes break down and turn mushy. At this point add the chicken, yogurt mixture, green chillies, onions, garam masala and coriander (cilantro) leaves and the dried fenugreek (crumble this in). Pour in enough water to cover the ingredients and stir to combine.
Cook, covered, for 10-15 minutes or until chicken is cooked through. Garnish with more coriander (cilantro) leaves.
If you wish to make a vegetarian version of this recipe you can substitute paneer, tofu or mushrooms for the chicken.
