"Chicken Dopiyaza" is one of that chicken dish which used to be my quick saviour on my weekdays night back in Bengaluru. After my marriage when I moved in Bengaluru, I started to prepare it very often. Earlier then I used to cook, but that was out of my passion and most of the time I would make some fancy dish. After marriage when I moved to Bengaluru with Himel, that time only I had understood that how much tough it is to decide what to cook on daily basis. More over Himel and I both were very selective eater that time. So I would cook chicken very frequently and most of the time I would cook after coming from my office in the evening. "Chicken Dopiyaza" is one of those dishes.
Now in "Dopiyaza" "Do" means two and "piyaza" is onion. In this dish the use of onion is more than other recipes and it is used two times in the preparation. One at the starting and other at the finish of cooking. There are lots of variation of "Chicken Dopiyaza" you can find, this version is mine. This is a hustle free easy recipe, perfect for a busy hectic day.
Tips:
This dish is dry. So adjust the water accordingly. Don't add too much water. The chicken will cook over medium low heat on its own juice.
Try to use freshly ground black pepper for nice aroma.
You can add freshly chopped coriander leaves at the end of the preparation, it will enhance the taste of the dish more.
Mustard oil can be substituted with any other oil.
Chicken Dopiyaza
Preparation time: 15 minutes
Cooking time: 45 minutes
Servings: 2
Ingredients:
500 g Chicken, curry cut
225 g (1 1/2 cup) sliced onion
1/2 tbsp ginger paste
2-3 green chillies, slitted
1 tbsp garlic paste
1 tbsp cumin powder
1 tsp coriander powder
1/2 tsp red chilli powder
1 tsp turmeric powder
1 tsp black pepper powder (freshly ground)
1 tbsp vinegar
50 g mustard oil
salt to taste
Recipe:
Wash and clean the chicken then take it in a mixing bowl. Add 1/2 tsp of black pepper powder, vinegar and a pinch of salt to the chicken and coat it well. Set aside.
In a small bowl, take the ginger paste, cumin powder, red chilli powder, coriander powder, turmeric powder, a pinch of salt and a little bit of water. Stir it well and make a spice paste. Set aside.
Next add half of the mustard oil to a deep bottomed pan and heat it on medium temperature. When the oil starts to smoke lightly add the sliced onion.
Fry the onion over medium high heat on 5-6 minutes or until golden brown. Remove the fried onion from the pan and set aside.
Next add the remaining oil in the same pan and heat it over medium high heat. Once heated, add the garlic paste and fry it for couple of seconds (Don't fry for longer otherwise the garlic will burn and taste bitter).
Now add the spice paste to the pan and fry it over moderate low heat for 6-7 minutes until all the raw smell of spices are gone and oil starts to seep out from the sides of the pan. If the spices start to stick to the bottom of the pan, splash a little bit of water and stir well.
Next add half of the fried onion to the pan, stir once, then add the marinated chicken.
Fry them for 5-6 minute over medium high heat until the chicken starts to change its colour. Then cover the pan and change the temperature to medium low.
Cook the chicken, covered for at least 20-25 minutes until the chicken are well cooked. Stir it between and if needed add a little bit of water to the pan.
When the chicken will be fully cooked, add a little bit of water to the pan for gravy (This is a dry dish of chicken so there will not be much gravy). Cover the pan and let it come to a boil. Cook it for 3-4 minutes over high heat to thicken the gravy.
Next check the seasoning. Add accordingly.
When the gravy is thick as per your liking, add the slitted green chillies, remaining fried onion and freshly ground black pepper. Stir it well. Then cover the pan and cook it for 2-3 minutes over medium heat.
Now turn off the heat and give it at least 5 minutes standing time before serving.
Serve "Chicken Dopiyaza" with hot steamed rice.
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