Chicken Dopiaza

Course : Indian
Serves: 1
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1 1/2 pounds boned chicken thighs -- 2 inch cubes
1 tablespoon lemon juice
1 teaspoon salt or to taste
1 large onion roughly chopped
2 medium slim dried red chilies -- roughly chopped
4 tablespoons sunflower oil -- corn or vegetable
2 medium red onions -- finely sliced
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
8 ounces fresh tomatoes skinned and chopped or canned chopped tomatoes -- with the juice
1 tablespoon tomato puree
2 pieces cassia bark or cinnamon -- halved sticks
2 pieces black cardamom pods -- split the top of each pod
4 whole cloves
8 ounces warm water
1 tablespoon fresh mint leaves -- chopped
4 whole fresh green chillies -- up to 5
3 tablespoons coriander leaves -- chopped

Preparation / Directions:

Put the chicken in a mixing bowl and add the lemon juice and salt. Mix thoroughly, cover the bowl and set aside for 15-20 minutes. Put the onion and red chillies with 2-3 tbs of water in a blender or food processor and make a puree. Heat the oil in a saucepan over a medium heat and fry the red onions until they soften (5-6 minutes). Stir frequently to ensure even cooking. Add the pureed ingredients, ginger and garlic and fry for 4-5 minutes, stirring frequently. Add the coriander, cumin and turmeric, stir and fry for 30 seconds and add the tomatoes. Stir-fry for 2-3 minutes and add the chicken. Increase to high and stir-fry the chicken for 4-5 minutes, or until it loses its pink colour. Add the tomato puree, cassia or cinnamon, cardamom and cloves. Stir-fry for 30 seconds and add the water. Bring to the boil, reduce heat to low and cover the pan. Cook for 15-20 minutes stirring occasionally. Remove the lid and increase heat to medium. Add the mint, fresh chillies and coriander leaves. Stir-fry for 1-2 minutes, remove from the heat and serve.

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