Dopyaza Inspired Chicken

                             Dopyaza Inspired Chicken

 

 

 

 

My blog has completed 10 years today! Can't believe, has been a decade! It all started when my son asked me to post my recipes online so those are saved for posterity. Sounded good, I often forget my own recipes, so this way, they are secure. Today, I experimented with a new style of cooking chicken and it turned out good! Bonus was that it is everyday Chicken, very light for stomach and delectable!

Ingredients:

1. Chicken-250 gm.( I took boneless thigh)
2. Knob Onion-5-6
3. Onion-1 medium
4. Garlic pods-6+3 divided
5. Ginger-1"+1" pieces divided
6. Curd-2 tsp.
7. Salt
8. Whole red chilies-3
9. Green chilies-5-6 (Slit)
10. Cumin-1 tsp.
11. Black cardamom-1
12. Cloves-4
13. Cinnamon stick-1/2" stick
14. Mace-2 threads
15. Black pepper-4-5
16. Red chili powder-1 tsp.
17. Coriander powder-1 tsp.
18. Turmeric powder-1/2 tsp.
19. Bay leaf-1
20. Kitchen king Masala-1/2 tsp.
21. Apple cider vinegar or any vinegar-2tsp.
22. Refined oil-2 tbsp.
23. Ghee-1 tbsp.
24. Mustard oil-1 tsp.
25. Water-1/2 cup

Chicken in the making

Procedure:

• Separate onion whites and greens from knob onion.
• Thinly slice 1 onion.
•  Marinate Chicken in ginger garlic paste, curd,salt and 1 tsp. vinegar. ( I make fresh from 3 garlic cloves and 1" ginger piece.
• Peel rest of the garlic cloves and pierce them or slit them,this way, they will not jump while frying.
•  Heat refined and mustard oil and fry garlic, keep aside.
• Soak onion white in 1 tsp. vinegar.
• In the same oil, add all the whole spices and bay leaf,red and green chilies, after 2 seconds, add thinly sliced onion. 
• Also add 1" piece matchstick cut ginger and saute till light brown.
• Put the flame on high, add marinated chicken and sear it for about 2-3 minutes.
• Put the flame on medium, add fried garlic and soaked onion whites, red chili powder, coriander powder, turmeric powder, salt and stir.
• Cover and cook for 6 minutes, add onion greens.
• Stir and cover again.
• Keep checking in between, the masala should not stick to the bottom of the vessel.
• When it starts separating oil, add ghee.
• On the lowest setting, bhuno till the chicken is cooked and masala is no more raw.
• Add kitchen King masala and water, give it a boil.
• Turn off the heat and serve with chapati and rice. 

 Note: I used Knob onion here, you can substitute it with any onion.