Chicken dopiaza
Forget the takeaway and make this chicken curry at home. Serve with your favourite sides for an Indian feast
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 3chicken legs , bone-in, skin removed
- 3chicken thighs , bone-in, skin removed
- 3ginger , half grated, half cut into strips to serve
- 4garlic cloves , finely grated
- 2star anise
- 1black cardamom pod
- 1tsp cumin seeds
- 1tsp coriander seeds , crushed using a pestle and mortar
- 3green cardamom pods
- ½tsp black peppercorns
- 2dried red chillies
- 1bay leaf
- 3cinnamon stick
- 6red onions , roughly chopped
- 1tbsp full-fat yogurt
- 2tbsp ghee (or 1 tbsp vegetable oil and 1 tbsp unsalted butter)
- ½tsp turmeric
- ½tsp freshly ground pepper
- fresh coriander leaves , chopped
- 1green chilli , finely chopped
- ½tsp garam masala
- ½lime
Instructions
Step 1
Put the chicken, grated ginger, garlic, star anise, black cardamom, cumin seeds, coriander seeds, green cardamom, black peppercorns, dried red chillies, bay leaf, cinnamon stick and half the chopped onions in a wok or large frying pan over a medium heat. If it becomes too dry, add a little water (no more than 4 tbsp). Reduce the heat to low, cover and cook until the chicken is almost cooked through.Step 2
Add the yogurt and stir-fry on a high heat until the yogurt dries up. Now add the ghee (or oil and butter) and, when hot, add the remaining onions, turmeric, freshly ground black pepper and salt to taste.Step 3
Continue to cook over a high heat until the sauce is dryish and the second half of the onions are nearly soft (although be careful not to overcook).Step 4
Garnish with the ginger strips, fresh coriander, green chilli, garam masala and a squeeze of lime juice. Serve immediately.