Monday, March 7, 2011

khade masale ka chicken dopyaza ...


Banaras ka khana is deprived of non-vegetarian food and the one person responsible is yours truly . I am so biased about the vegetarian dishes that i keep ignoring the non-vegetarian drafts till they start tickling my bones :) There are a lot of such recipes waiting to see the day light and i have decided to make them free , free from the cellar called drafts file. Today , it is a chicken recipe called chicken dopyaza or murgh dopyaza . A mildly spiced stew like chicken recipe which can be a good finger food too if the juices are dried a bit during cooking , this stew version is great with chapatis , naans or parathas.

Dopyaza is a name given to a meat curry cooked with lots of veggies as some people say but i am not sure of it really . I call a recipe dopyaza just because there is lots of pyaaz ( onions ) in it . Onions in a 1:1 ratio to meat or a veggie make the curry dopyaza , as it has been called in my family.

Nothing more special about dopyaza , just a stewed kind of curry cooked with minimum effort....paired well with chapatis or plain parathas .
ingredients...
( for 3-4 servings depending on the side dishes)
chicken with bone 800 gm
sliced onions 500 gm ( more onions if you want more gravy)
ginger chopped in julienne 50+25 gm
garlic cloves slit lengthwise
dry red chillies broken and seeds removed as many as you wish
(no green chillies are used in this stew)
cumin seeds 2 tsp
crushed black pepper corns 2 tsp
small and black cardamoms 2 each 
cinnamon stick 2 inches piece broken
bay leaves 2 nos.
cloves 4-5
salt to taste
turmeric powder 1-2 tsp  
mustard oil or ghee 2 tbsp

preparation....
Heat oil in a thick base kadai and throw in all the whole spices along with dry red chillies .
Add the 50 gm part of ginger julienne and slit garlic cloves , stir fry till fragrant and then add the sliced onions. Let the onions coat with oil and get hot , there is no need to cook them actually , they get cooked and caramelized along with the meat. 
Add the chiken pieces , turmeric powder and salt to taste . This takes about 5 minutes and you are free to do other chores in the kitchen as the dish needs minimal attention after this.

After this step the chicken is cooked with a tight lid on , no powder masala is used in this curry and the aroma of the spices need to be conserved during cooking. Hence the lid , which also helps in cooking the chicken without any additional water .... the cooking is done on minimum possible heat.

Check after 7-8 minutes of cooking and give it a good stir , the aroma will be very pleasant by now and the onions start caramelizing, giving a darker colour to the dish. Add a splash of water if you feel it is getting dry and can stick to the base before getting cooked. Place the lid again and check again after 5-7 minutes . It should be cooked by this time , otherwise cook till done.

Add the 25 gm portion of ginger julienne in the last and mix them well . This step is optional as i like the crunchy ginger pieces in this dish...the cooked ginger is also enjoyable with a milder taste .

Serve hot with chapatis or anything you like. The dish has a sweetish taste due to caramelized onions and the whiff of the spices is wonderful . You may like to remove the whole spices before plating as some people do not like them in the dish . I like to press the black cardamom and soak in the juices with a piece of chapati...

The hollow red chillies also trap the most awesome flavor in it , this is crazy but i like to squeeze them and mix the juices in the caramelized onion gravy ... As i mentioned earlier , the ginger pieces , added in two steps , are to be enjoyed with the masala too , they taste so good when cooked this way...

Enjoy and there is more non-vegetarian food coming...stay tuned...



7 comments:

  1. Agree with your sentiments Sangeeta!
    Dopiaza/ dopiyaza is sometimes termed for a process of 'twice-cooked' onions.
    Still a little confusing ...:-) but many dishes such as yours and in the Mughalai tradition use a mix of onion paste and sliced onions.

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  2. looks tasty I remember this on the menu's of Indian restaurants in the UK

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  3. YEs ji make sure you put more of non veg ones .. I AM STRICTLY NON VEGETARIAN... :)

    will try this one toooooooo

    Bikram's

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  4. Hi Sangeeta, received your comment on the Moong Dal with coconut and its in that post. However a big thankyou for the Nimona post; I could not get that beautiful green colour that your fresh-peas-Nimona has, like my friend from Banaras also gets! So, will be trying those recipes again!

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  5. What an amazing click, looks beautiful and yum!

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  6. cuury looks so delicious,reminds meof home

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  7. planning to make the vegetarian mutton aka kathal do pyaza your way ;-)

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