Dopiaza
also called do piaza · dopiazah · do-piaza · dhansak's neighbour · chicken dopiaza · lamb dopiaza
- Curry House
- One Pot
- serves 4
- recipe says 1 hr
- Stews & Braises
Three ways to read this recipe
The table
| 1 1/2 lb(680 g; cut in 2-in pieces)boneless chicken thighs | sear 6 min in the same fat | simmer 15 min, covered | fold the second onions back in, simmer 5 min |
| 1 Tbs(14 g)ghee | |||
| 1 1/2 cups(360 g; the base recipe)onion-tomato masala | |||
| 2 tspground coriander | |||
| 1 tspground cumin | |||
| 1 tspgaram masala | |||
| 1 1/2 tspkosher salt | |||
| 1/2 cup(120 mL)water | |||
| 2 medium(cut in eighths through the root, layers left together)red onions | fry 8 min, until charred at the edges, then lift out | ||
| 3 Tbs(42 g)ghee | |||
| 3 Tbs(chopped)cilantro | |||
| Two lots of onion: one cooked down to nothing in the base and one charred and folded in at the end | |||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.
Pans and tools
1sear 6 min in the same fat
2fry 8 min, until charred at the edges, then lift out
3simmer 15 min, covered
goes in with what step 1 made
4fold the second onions back in, simmer 5 min
goes in with what steps 2 and 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- 26 min
- Needs you
- 14 minthe rest you can walk away from
- What you'll wash
- Two things — the wide pan, a plate for the charred onions
- Does it keep
- 3 days — the second lot of onions softens into the rest, which is the thing the dish was avoiding
fry 8 min, until charred at the edges, then lift out
8 minneeds youfrom the start
sear 6 min in the same fat
6 minneeds youfrom the start
simmer 15 min, covered
15 minwalk away6 min in
fold the second onions back in, simmer 5 min
5 minwalk away21 min in
- needs you
- you can walk away
You'll need pan
Goes with
See how it is written
>> title: Dopiaza
>> category: Stews & Braises
>> tags: chicken, indian, onion, tomato, curry
>> counters: Curry House, One Pot
>> aka: do piaza, dopiazah, do-piaza, dhansak's neighbour, chicken dopiaza, lamb dopiaza
>> pairs-with: onion-tomato-masala, naan, pilau-rice
>> servings: 4
>> time: 1 hr
>> washing-up: the wide pan, a plate for the charred onions
>> keeps: 3 days — the second lot of onions softens into the rest, which is the thing the dish was avoiding
>> step: fry 8 min, until charred at the edges, then lift out
Fry @red onions{2%medium}(cut in eighths through the root, layers left together) in @ghee{3%Tbs}(42 g) in a wide #pan{} over high heat ~fry{8%min}, until they are blackened at the edges and still have a bite in the middle, then lift them out and keep them.
>> step: sear 6 min in the same fat
Sear @boneless chicken thighs{1 1/2%lb}(680 g; cut in 2-in pieces) in the fat the onions came out of, adding @ghee{1%Tbs}(14 g) if the pan looks dry, ~sear{6%min}.
>> step: simmer 15 min, covered
Simmer @onion-tomato masala{1 1/2%cup}(360 g; the base recipe), @ground coriander{2%tsp}, @ground cumin{1%tsp}, @garam masala{1%tsp}, @kosher salt{1 1/2%tsp} and @water{1/2%cup}(120 mL) with @&(~1)seared chicken{} covered ~simmer{15%min}.
>> step: fold the second onions back in, simmer 5 min
Fold @&(~3)charred onion wedges{} back into @&(~1)curry{} with @cilantro{3%Tbs}(chopped) and ~simmer{5%min}, uncovered, so they warm through and stay wedges.
Two lots of onion: one cooked down to nothing in the base and one charred and folded in at the end.