Easy Chicken Dopiaza Recipes

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CHICKEN DOPIAZA



Chicken Dopiaza image

In Hindi "do" means "two" and "piaza" refers to onions - hence the origin of the name of this dish, which has prominent flavors of onion.

Provided by eatrealfood

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb chicken breast, cubed
6 small onions, halved
3 bay leaves
8 green cardamom pods
4 cloves
3 dried red chilies
8 black peppercorns
3 garlic cloves, crushed
1 inch ginger, chopped
2 onions, chopped
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1 teaspoon chili powder
1/2 teaspoon salt
2 large tomatoes, chopped
1/2 cup water
3 tablespoons vegetable oil or 3 tablespoons ghee

Steps:

  • Heat 2 tablespoons oil and fry the halved onions until tender and translucent. Remove and keep aside.
  • Add the remaining oil and saute the bay leaves, cardamom, cloves, chilies and peppercorns.
  • When they crackle, add the chopped onions this time, together with the garlic and ginger, and saute for 3 minutes.
  • 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.
  • 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.

Nutrition Facts : Calories 391.4, Fat 21.4, SaturatedFat 4.5, Cholesterol 72.6, Sodium 383.4, Carbohydrate 24.3, Fiber 4.2, Sugar 11.1, Protein 26.9

EASY CHICKEN DOPIAZA



Easy Chicken Dopiaza image

Make and share this Easy Chicken Dopiaza recipe from Food.com.

Provided by Yorky1000

Categories     Chicken

Time 1h

Yield 3 serving(s)

Number Of Ingredients 20

750 g chicken breasts
1 medium onion, chopped
1 teaspoon ginger, grated
6 garlic cloves, chopped
2 tablespoons olive oil
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
200 g tomatoes, chopped
80 ml warm water
50 mm cinnamon sticks, broken up
2 green cardamoms
2 cloves
1 bay leaf
1 teaspoon salt
1 tablespoon olive oil
1 medium onion, sliced finely
chopped coriander, leaf

Steps:

  • Liquidise the chopped onion, ginger and garlic with a little olive oil. Heat the remaining oil and stir fry the onion/ginger/garlic for 5 minutes.
  • Add the turmeric, coriander, cumin, chilli powder and paprika and stir fry for a further 5 minutes. Add a little of the tomato juice if the mixture dries out.
  • Cut the chicken breast into 200mm x 50mm pieces. Add the chicken to the pot and stir fry for a few minutes.
  • Add the water, cinnamon, cardamom, cloves, bay leaf, salt and the remainder of the tomatoes. Bring to the boil and, cover and simmer for about 25 minutes.
  • Heat 1 tblsp olive oil and fry the sliced onion for about 5 minutes. Add them to the chicken, remove from the heat and stir in the coriander leaf.

Nutrition Facts : Calories 607.5, Fat 37.2, SaturatedFat 8.6, Cholesterol 160, Sodium 949.7, Carbohydrate 12.9, Fiber 2.8, Sugar 5, Protein 54.2

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