Chicken Dopiaza

Name: Chicken Dopiaza
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 lb chicken breast; 6 small onions; 3 bay leaves; 8 green cardamom pods; 3 dried red chilies; 8 black peppercorns; 3 garlic cloves; 1 inch ginger; 2 onions; 1 tsp coriander powder; 1 tsp cumin powder; 0.5 tsp turmeric powder; 1 tsp chili powder; 0.5 tsp salt; 2 large tomatoes; 0.5 cup water; 3 tbsp vegetable oil

Gently simmered chicken, red chilies and tomatoes, warmed with bay leaves and cardamom, a South Asian dish.

50 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 30 min · 50 min total
Difficulty: medium

1
Heat 2 tablespoons oil and fry the halved onions until tender and translucent. Remove and keep aside.
2
Add the remaining oil and saute the bay leaves, cardamom, cloves, chilies and peppercorns.
3
When they crackle, add the chopped onions this time, together with the garlic and ginger, and saute for 3 minutes.
3 min
4
Add the ground spices and salt and cook for 3 minutes. Add the water and tomatoes and simmer 5 minutes until sauce starts to thicken.
5
Add the chicken pieces and continue to cook for 12-15 minutes. Add the reserved small halved onions and then cover and cook for a further 8-10 minutes until chicken has cooked through.