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1
Cut chicken into serving pieces.
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2
Whole legs should be separated into drumsticks and thighs.
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3
Whole breasts should be cut into 4 to 6 pieces, depending on their size.
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4
Remove the skin from all the chicken pieces.
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5
Chop half of the onions coarsely.
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6
Cut the remaining onions into halves lengthwise, and then crosswise into very thin slices.
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7
[This is the key step!
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8
].
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9
Put CHOPPED onions, ginger, and garlic into a food processor and blend to a paste.
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10
Heat oil in a large, wide pot or deep-frying pan (nonstick) over a medium flame.
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11
When hot, put in the SLICED onions and stir fry them until they are deep, reddish-brown.
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12
Remove the onions with a slotted spoon, squeezing out and leaving behind as much oil as possible.
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13
Set aside.
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14
Remove pot/pan from flame.
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15
Carefully blend teh mixture in a food processor.
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16
Watch out it's hot and could burn.
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17
Place mixture back into the pot and cook over medium high heat.
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18
Stir and fry the paste until it is brown, about 3 to 4 minutes.
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19
Add the coriander, cumin, turmeric and cayenne pepper.
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20
Stir just a bit until just blended.
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21
Add 1 tablespoon of yogurt.
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22
Stir about 30 seconds or until yogurt is incorporated into sauce.
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23
Do the same with remaining yogurt, 1 tablespoon at a time.
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24
Add the chicken pieces and stir them around for a minute.
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25
Pour in water, add the tomatoes and salt.
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26
Stir to mix and bring to simmer.
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27
Cover, turn heat to low and cook 20 minutes.
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28
Sprinkle in the garam masala and the fried onions.
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29
Mix.
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30
Cook, uncovered, on medium heat for 7 to 8 minutes or until the sauce reduces and thickens.
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31
Skim off the fat and put the chicken in a warm serving dish.
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32
Sprinkle the green cilantro over the top.
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33
This is not called chicken dopiaza by M. Jaffrey.
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34
But last night I was at my favorite Indian restaurant here and I asked the owner what chicken dopiaza was and he told me it was this.
