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CHICKEN
DOPIAZA
CHICKEN WITH ONIONS (BENGAL)
| Dopiaza is a popular dish
in Indian restaurants outside India. Do means two and
piaz means onions in Hindi, and the term describes a
dish using twice the normal proportion of onions or in which
onions are used twice in the cooking process. This recipe has
onions three ways.Dopiaza is essentially an Indian Muslim
dish and Bengal has a tradition of fine Muslim cooking. The
province was ruled by the Nawab of Murshidabad and Muslim Moghul
governors until the British took over. And the exiled Nawabs
of Oudh, as well as the family of Tipu Sultan, came to Calcutta
after ceding their kingdom in the south to the British. So there
has been an inflow of Muslim culinary influences.Bengal is a
region where people are particular about their food and many
Bengali men cook superbly. This is Baruk Bhattacharya's recipe
and is the finest dopiaza I have ever tasted. At home
the Bhattacharya cooks the chicken dishes and this wife makes
all the fish ones. |
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| Serves
4 |
2-in
(5-cm) cinamon stick |
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6
cardamoms |
| 1.25
kg chicken |
11/2
teaspoons peppercorns |
| 9
medium onions |
10
cloves |
| 8
small potatoes (optional) |
2 whole red chillies |
| 2
teaspoons red chilli powder |
1/2
teaspoon turmeric |
| 1/2
cup whole milk yoghurt |
2
tomatoes, chopped |
| 1/2
cup oil |
1
tablespoon butter 45 |
| 6
plump garlic cloves, finely chopped |
3/4
teaspoon sugar |
| 2
cinnamon leaves (tej patta) |
11/2
teaspoons garam masala powder |
| 2
tablespoons ginger puree. |
salt |
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| 1 Cut the chicken into 8 pieces on the bone.
Cut 3 of the onions in half. Chop 2 of the onions coarsely. Extract
the juice from the remaining 3 onions by granting them and squeezing
out the juice through a cloth.
2 Peel the potatoes, if using. Mix the chilli powder to paste
with a little water. Whisk the yoghurt.
3 Heat the oil in a heavy pan and fry the chopped onions
until light brown. Removed and drain on kitchen paper and set aside.
In the same oil, fry the garlic, bay leaves and , after a couple
of minutes,add the cinnamon and cardomoms. Then, 2 minutes later
add the pappercorns, cloves and whole red chillies.
4 After 30 seconds, add the ginger puree, chilli paste and
turmeric and stir continuously. Add the chicken, potatoes and tomatoes,
followed by the butter, yoghurt and sugar. Cook for 10-12 minutes,
stiring so that the spices do not stick to the bottom of the pan
and add a little water
if necessary.
5 Now add the oinon halves, followed by the onion juice and
salt to taste. Stir for 2-3 minutes.You can either cook chicken
on low fire or transfer to a baking dish and cook in the oven, preheated
to 150o C/325oF/Gas Mark 3 and cook for 10
minutes. When the chicken and potatoes are done, add half the fried
onions and sprinbkle over the garam masala powder. Sprinkle over
the remaining fried onions just before serving. |
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