A very popular Indian dish, it is also very popular in bengali cuisine. This recipe is of the Bengali variation. "Dopiaza" means while "Piaza" is agreed to mean onion, "Do" can mean double or twice, Some people say do-piaza means double the onion, or lots of onions, while other say that it means onions added twice. It is most likely that the original concept was to add onion at two stages. In this recipe you will see I add onion in two diffrent times.
Ingredients :
Chicken : 1 kg
Onion : 4 medium (sliced)
Ginger-garlic paste : 3 tbsp.
Curd : 2 tbsp.
Toamto : 1 (chopped)
Turmeric Powder : 11/2 tsp.
Kashmiri Red Chilli Powder : 11/2 tsp.
Coriander Powder : 1 tsp.
Green Chilli Paste : 1 tsp.
Garam Masala Powder : 1 tsp.
Bay Leaves : 2 or 3
Cloves (whole) : 4
Cardamom (whole) : 4
Cinnamon (whole) : 2"
Lemon Juice : 3 tbsp.
Fried onion for garnishing
Sugar : 1 tsp.
Salt to taste
Method :
Marinate the chicken with lemon juice, ginger-garlic paste (1tsp), salt. Keep aside for 1 hour.
Heat oil in a kadhai, add marinated chicken and fry for 5 mins.
In the same oil add bay leaves and whole garam masala, when seeds are splutter then add sliced onion and fry until golden brown.
Add ginger-garlic paste, green chilli paste, chopped tomato, fry till the raw smell goes away.
Add turmeric powder, kashmiri red chilli powder, coriander powder, curd, sugar and salt, Cover and cook for 5 mins.
Now add fried chicken and garam masala powder, cook for another 10 mins in low flame. When oil separates from chicken then add 2 cups of hot water in it.
When chicken cook well then off the gas. This is a medium gravy based chicken dish. Now sprikle Fried Onion (Beresta) On it.
Serve with roti or paratha, fried rice or plain rice.
Ingredients :
Chicken : 1 kg
Onion : 4 medium (sliced)
Ginger-garlic paste : 3 tbsp.
Curd : 2 tbsp.
Toamto : 1 (chopped)
Turmeric Powder : 11/2 tsp.
Kashmiri Red Chilli Powder : 11/2 tsp.
Coriander Powder : 1 tsp.
Green Chilli Paste : 1 tsp.
Garam Masala Powder : 1 tsp.
Bay Leaves : 2 or 3
Cloves (whole) : 4
Cardamom (whole) : 4
Cinnamon (whole) : 2"
Lemon Juice : 3 tbsp.
Fried onion for garnishing
Sugar : 1 tsp.
Salt to taste
Method :
Marinate the chicken with lemon juice, ginger-garlic paste (1tsp), salt. Keep aside for 1 hour.
Heat oil in a kadhai, add marinated chicken and fry for 5 mins.
In the same oil add bay leaves and whole garam masala, when seeds are splutter then add sliced onion and fry until golden brown.
Add ginger-garlic paste, green chilli paste, chopped tomato, fry till the raw smell goes away.
Add turmeric powder, kashmiri red chilli powder, coriander powder, curd, sugar and salt, Cover and cook for 5 mins.
Now add fried chicken and garam masala powder, cook for another 10 mins in low flame. When oil separates from chicken then add 2 cups of hot water in it.
When chicken cook well then off the gas. This is a medium gravy based chicken dish. Now sprikle Fried Onion (Beresta) On it.
Serve with roti or paratha, fried rice or plain rice.