Creamy Onion Chicken Curry — Chicken Dopiaza
A Mughlai curry of chicken cooked twice with onions — half pureed into the gravy, half sautéed until golden — finished with garam masala and yogurt.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut chicken thighs into 1.5-inch pieces. Divide onions: finely chop 300g, cut 150g into petals. Whisk yogurt smooth. Crush cardamom pods lightly. Finely chop tomato. Measure all spices. Julienne fresh ginger and chop coriander for garnish.
Saute
Heat 2 tbsp oil in a large skillet over medium-high heat. Add onion petals, cook 4 minutes stirring until edges char and soften. Remove and set aside.
Build 1
Heat remaining 2 tbsp oil and ghee in a large saucepan over medium heat. Add cardamom, cinnamon, cloves, bay leaf; sizzle 30 seconds. Add chopped onion, cook 8 minutes stirring often until deep golden brown. Add ginger-garlic paste, cook 1 minute until raw smell fades.
Bloom
Add chilli powder, coriander, cumin, turmeric, salt. Stir 20 seconds with a splash of water. Add tomato, cook 3 minutes on medium-low mashing until broken down and oil beads on surface.
Sear
Add chicken pieces to the pan. Sear 3 minutes over medium-high stirring until edges turn opaque. Reduce heat to low.
Simmer
Add yogurt 1 tablespoon at a time, stirring constantly 2 minutes to prevent splitting. Pour in 200ml hot water, stir, cover. Simmer on low 12 minutes until chicken reaches 165°F internally. Uncover, add reserved charred onion petals. Simmer 3 minutes over medium stirring until gravy thickens. Stir in garam masala and kasuri methi off heat. Rest 2 minutes covered.
Plate
Transfer to a serving dish. Garnish with fresh coriander and julienned ginger. Serve with naan, basmati rice, mango pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.