Chicken Dopiaza is a traditional Pakistani recipe for a classic curry, originating in the Mughal empire for chicken in an onion based gravy with spices and yoghurt. The full recipe is presented here and I hope you enjoy this classic Pakistani version of: Chicken Dopiaza.
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Ingredients:
1 Medium-sized Chicken, cut into serving-sized pieces
2 Red Chillies
3 Onions, chopped
2 pieces of Ginger
8 Garlic cloves
1 tbsp kashmiri chilli powder
250ml mustard oil
4 tbsp yoghurt
Salt, to taste.
1 tsp ground turmeric
Coriander Leaves, to garnish
Cumin Seeds, to garnish
cracked Black Pepper, to garnish
Method:
For the spice paste, combine the red chillies, ginger, garlic, and half an onion in a blender. Add a little water then process to a puree.
Set a wok or deep frying pan over medium heat. Add the oil and when hot add in the onions. Fry for 5 minutes then scatter over and stir in the Kashmiri chilli powder, the spice puree and a generous pinch of salt. Scatter over and stir in the turmeric.
Fry for 2 minutes then add in the chicken and continue frying until nicely coloured.
Now add in the yoghurt and water to form a gravy. Reduce the heat to low and cook, stirring occasionally, for about 30 minutes or until the chicken is cooked through and fully tender.
When the chicken is tender and the gravy has thickened turn the curry into a warmed serving dish.
Garnish with the coriander leaves, cumin seeds and cracked black pepper then serve.
