Indian Spiced Chicken Dopiaza

Ingredients

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 medium onions, finely chopped 2 medium onions, finely chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
2. 2.
   Add the finely chopped onions and cook until they turn golden brown and caramelized, stirring occasionally.
3. 3.
   Add the minced garlic and grated ginger to the pan and sauté for another minute until fragrant.
4. 4.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
5. 5.
   In a small bowl, mix together the ground coriander, turmeric powder, garam masala, and red chili powder. Sprinkle this spice mixture over the chicken and onions, stirring well to coat the chicken evenly.
6. 6.
   Pour in the tomato puree and season with salt. Stir everything together, cover the pan, and let it simmer for about 15-20 minutes, or until the chicken is cooked through and tender.
7. 7.
   Once the chicken is cooked, garnish the dish with fresh cilantro leaves and the remaining finely chopped onions.
8. 8.
   Serve the Indian Spiced Chicken Dopiaza hot with steamed basmati rice and cucumber raita.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is cut into bite-sized pieces to ensure even cooking and maximum flavor absorption.
• Cumin seeds — Toasting the cumin seeds before adding them to the dish will enhance their aroma and flavor.
• Garam masala — For an extra burst of flavor, consider making your own garam masala blend using whole spices and grinding them fresh.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your preference.
• To save time, you can use store-bought tomato puree instead of pureeing fresh tomatoes.
• For a creamier texture, you can add a splash of coconut milk or heavy cream towards the end of cooking.
• If you prefer a milder flavor, reduce the amount of spices used in the recipe.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Indian Spiced Chicken Dopiaza hot with steamed basmati rice and a side of cucumber raita. The cool and refreshing cucumber raita helps balance the spices and adds a creamy element to the meal.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro leaves and finely chopped onions. The vibrant green color of the cilantro and the contrasting white of the onions will add visual appeal to the dish.