Chicken dopiaza
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
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Showing items 1 to 3 of 6
- 3 chicken legsbone-in, skin removed
- 3 chicken thighsbone-in, skin removed
- 3 gingerhalf grated, half cut into strips to serve
- 4 garlic clovesfinely grated
- 2 star anise
- 1 black cardamom pod
- 1 tsp cumin seeds
- 1 tsp coriander seedscrushed using a pestle and mortar
- 3 green cardamom pods
- ½ tsp black peppercorns
- 2 dried red chillies
- 1 bay leaf
- 3 cinnamon stick
- 6 red onionsroughly chopped
- 1 tbsp full-fat yogurt
- 2 tbsp ghee(or 1 tbsp vegetable oil and 1 tbsp unsalted butter)
- ½ tsp turmeric
- ½ tsp freshly ground pepper
- fresh coriander leaveschopped
- 1 green chillifinely chopped
- ½ tsp garam masala
- ½ lime
Nutrition: Per serving
- kcal301
- fat14g
- saturates6g
- carbs20g
- sugars15g
- fibre6ghigh
- protein20g
- salt0.1g
Method
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.
