Murgh dopiaza

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Murgh dopiaza

A spicy Indian chicken curry with extra onions ("do" meaning "two" and "piaz" is "onion"). This is a variation that should more aptly be called "teen piazza" (three onions), because in addition to the onions in the sauce and the onion rings, it also contains whole shallots.

For the sauce:

  • 3 tablespoons vegetable oil or ghee
  • 1 medium onion, chopped
  • 1 inch piece fresh ginger, chopped
  • 4 cloves garlic, sliced
  • 4 fresh green chilies, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 125ml cold water
  • 150g skinned tomatoes

For the main dish:

  • 3 tablespoons vegetable oil or ghee
  • 1 medium onion, in rings
  • 600g boneless chicken breast, cut in cubes
  • 5-10 shallots (depending on the size), left whole, but peeled
  • 2 bay leaves
  • 3 cloves
  • 1 piece cassia bark (or cinnamon bark)
  • 1 teaspoon red chili powder
  • 1 teaspoon ground cumin seeds
  • 1 teaspoon ground coriander seeds
  • salt
  • 1 tablespoon methi (fenugreek) leaves
  • 1 teaspoon garam masala
  • 2 tablespoons fresh green coriander, chopped

For the sauce, heat the oil or ghee, then add the onion and fry until golden-brownish. Add the ginger, garlic and chilies, stir for a minute or so, then add the spices. Reduce heat to very low and let simmer for 15-20 minutes, stirring occasionally.

Put the water in a blender, add the contents from the pan and the tomatoes, whizz until very smooth. Put the sauce back in a pot, cover, and let simmer for another 15-20 minutes.

Heat the oil in a wok or frying pan, add the onion rings and fry until brownish, then remove them with a slotted spoon and put them aside.

Fry the meat until it is white on all sides and the pores have closed, then add the sauce, shallots, bay leaves, cloves, cassia bark, chili powder, cumin, coriander and salt. Stir well, bring to boil, cover and cook over low to medium heat for 20 minutes, stirring occasionally

Add the fried onion rings, methi leaves and garam masala. Stir well, then let simmer for another 10 minutes. If necessary, add some water.

Turn off the heat, add the chopped green coriander, stir, cover and let stand for 3-5 minutes. Serve with chapatis or boiled rice.


1 Comment

I had this yesterday and found it delicious.
however, I can´t cook a recepie straight without making some´s what I did:
I added just a tiny bit of tamarind (about 1/2 tsp) and a teaspoon of brown sugar to round off the edges. to speed up the cooking of the shallots, when mixing meat, sauce and spices, I added more water, reduced, added hot water again, reduced again 3 times.
I used canned tomatoes for the sauce and added the tomato juice from the can to make the gravy even richer.
(I could imagine that a blob of yoghurt, added towards the end, would go well with this dish. will try that next time.)