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
It is quite possible to follow the history of transcribed cooking instructions way back into distant history, in truth as far back as the early Egyptians, and maybe further still. In practice though, sadly, these ancient cookbooks were just simple pictorial instructions for preparing food.
In fact, the most ancient recipe in existence, according to Professor Solomon Katz, are a few tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Later on, there were two books dating from the 14th Century ; a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the indian curry that appears on menues today, but instead recipes for the types of meals prepared by the chefs of the wealthy. For the centuries that followed, the upper-class families of Wesstern Europe tried to offer the most exotic banquets, and as a consequence, the best cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 1800s that fine cooking and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, trying out, and writing down recipes of the day. By the advent of the twentieth century, cookery publications were starting to become popular due to more people being able to read, people having more leisure time and being a little richer. |
We hope you enjoy this Chicken Dopiaza (Chicken In A Fried Onion Sau recipe.
