Chicken Dopiyaza (Chicken with double onion)

Chicken Dopiyaza is an interesting name for a chicken dish. “Piyaz” means onion, and “Do” means Two, so it will seem that this is a chicken dish made with two onions. Well, that can very well be true but not in reality. There is another version which says “Do” = “Two” = “Double” and hence this means Chicken with double the quantity of onion. That seems plausible. Yes, this dish does need a lot of onion. And you need to add onions “twice” during cooking and that too in “two” different forms. So now you can see there are quite a number of reasons NOT to call this preparation as Chicken Dopiaza Recipe. Well enough of the trivia. Now let’s straight go to the delicious recipe…


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Ingredients

• 1 Kg Chicken – cut into small/medium pieces
• 1 tablespoon of Ginger Paste
• 1 tablespoon of Garlic Paste
• 4 medium Onions
• Curd (Yoghurt) – 200 gm
• 0.5 teaspoon of Red Chilli Powder
• 1 teaspoon of Turmeric Powder
• Green Chilli – 6 (reduce if you like less hot)
• 1 teaspoon of Cumin Powder
• 1 teaspoon of Coriander Powder
• 2 Bay Leaves (Tej Patta)
• 2 tablespoons of vegetable oil
• 1 tablespoon of mustard oil (optional, but brings a really nice smell after fry, highly recommended)
• Salt – To Taste
• 15 whole black pepper (peppercorn)
• 6 pieces of green cardamom
• 2 inches of cinnamon
• 10 cloves

Preparation Time: 15 min
Cooking Time: 30 min
Serves: 4

How to prepare Chicken Dopiyaza

1. Whisk or beat yogurt, rub in chicken pieces and also add 0.25 teaspoons of turmeric powder, 0.5 teaspoon of salt, 3 green chili split into halves, 0.5 tablespoon of mustard oil and mix the content very very well (it’s good if you can specially bring out the juice from chilis by pressing it between fingers). Keep aside for 1hour.

2. Cut 2 onions in thick round slices and heat vegetable oil and remaining mustard oil (0.5 tablespoon) in a non-stick cooking bowl and fry the thick slices of onion on medium heat, until it becomes tender, but not brown. Take it out and keep aside.

3. Cut 2 onions into finely sliced pieces and add to the same cooking bowl along with 2 bay leaves broken into half and sugar. Fry to golden brown color.

4. Make a paste of ginger paste, garlic paste, turmeric powder, chilli powder, cumin powder, coriander powder with little water. Add the paste to the frying pan and fry till the pungent smell goes away and you can smell the aroma of blended spices.

5. Now add chicken with curd mixture, add the remaining chopped green chilli and salt per taste. Cover and cook until all moisture evaporates and the curry becomes thick.

6. Finally add fried onions from Step 2 and the garam masala mix (finely crush or grind the peppercorn, cardamom, cinnamon and cloves). Cook for another 5-7 minutes on low heat or till you get desired consistency (remember this is a kind of dry recipe).

Chicken Dopiyaza (Chicken with double onion) is now ready to serve with naan, paratha or pulao.