2 1/2 lb chicken joints
4 medium onions -- peeled
1 1/2 inch cube of ginger --
1 peeled & chopped
6 cloves garlic -- peeled
7 tbsp vegetable oil
1 tbsp ground coriander seeds
1 tbsp ground cumin seeds
1/2 tsp ground turmeric
1/2 tsp cayenne pepper
4 tbsp plain yogurt
2 1/2 cup water
2 medium tomatoes, peeled -- very
1 finely chopped
2 tsp salt
1/2 tsp garam masala -- (essential)
1 tbsp fresh cilantro -- finely
1 chopped
Directions
Cut chicken into serving pieces. Whole legs should be separated into
drumsticks and thighs. Whole breasts should be cut into 4-6 pieces,
depending on their size. Skin all the chicken pieces.
Chop half of the onions coarsely. Cut the remaining onions into halves
lengthwise, and then crosswise into very thin slices. [This is the key
step!].
Put CHOPPED onions, ginger, and garlic into a food processor and
blend to a paste. Heat oil in a large, wide pot or deep-frying pan
(nonstick) over a medium flame. When hot, put in the SLICED onions
and stir fry them until they are deep, reddish-brown. Remove the
onions with a slotted spoon, squeezing out and leaving behind as much
oil as possible. Set aside onions in a plate.
Remove pot/pan from flame. Put in blended paste (watch out for
sputtering!). Put the pot back to heat. Stir and fry the paste until
it is brown, about 3-4 minutes. Now put in the coriander, cumin,
turmeric and cayenne; stir once. Put in 1 tab of yogurt. Stir about
30 seconds or until yogurt is incorporated into sauce. Do the same
with remaining yogurt, 1 tab. at a time. Put in the chicken pieces
and stir them around for a minute.
Pour in water, add the tomatoes and salt. Stir to mix and bring to
simmer. Cover, turn heat to low and cook 20 minutes. Sprinkle in the
garam masala and the fried onions. Mix. Cook, uncovered, on medium
heat for 7-8 minutes or until the sauce reduces and thickens.
Skim off the fat and put the chicken in a warm serving dish. Sprinkle
the green cilantro over the top.
Note: This is not called chicken dopiaza by M. Jaffrey. But last
night I was at my favorite Indian restaurant here and I asked the
owner what chicken dopiaza was and he told me it was this
Recipe By : Ramesh
Servings: 4 servings
Chicken Dopiaza (Chicken In A Fried Onion Sau Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
We can trace the history of meal recipes far back into antiquity, at least as far into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, generally, these old recipes were just very basic hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, is a series of tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a roman called Apicius wrote some documents which described recipes enjoyed by the Romans. He describes how the meals of wealthy Romans were separated into starters, main course and dessert, a very modern way of dining. Aspicius tells us how the early Romans used many spices, including many that are still in use today like thyme, fennel and dill. Later, in the fifteenth century, people returning from the crusades brought back many new foods and herbs from Arab cuisine, such as coriander, basil and rosemary. These new herbs and spices was responsible for an increase in recipe manuscripts, the majority of which are kept safe in private libraries. For the decades that followed, the powerful and wealthy houses tried to serve up the most exotic meals, and because of this cooks and their recipes were at a premium. Nevertheless, it was during the nineteenth century that haute cuisine and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, testing, and recording recipes to allow everyone to enjoy them. By the time we get to the 1900s, cook books are increasing in popularity mostly as a result of higher levels of literacy, people having more spare time and having more disposable income. The arrival of television gave us celebrity chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Chicken Dopiaza (Chicken In A Fried Onion Sau recipe.
