Dopiaza

also called do piaza · dopiazah · do-piaza · dhansak's neighbour · chicken dopiaza · lamb dopiaza

The table

1 1/2 lb(680 g; cut in 2-in pieces)boneless chicken thighssear 6 min in the same fatsimmer 15 min, coveredfold 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 onionsfry 8 min, until charred at the edges, then lift out
3 Tbs(42 g)ghee
3 Tbs(chopped)cilantro
Do-piaza means two onions the two are the point: one lot cooked down to nothing in the base one lot charred and folded back in at the end so you can still find them on the fork. Get them in too early and you have made a bhuna. Lamb is the older version and wants ninety minutes between the searing and the second onions
Tap anything to cross it off.

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

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

Tap a step when it is done; the next one lights up.

The clock

Start to finish
26 mintwo waits that overlap count once
Needs you
14 minthe rest you can walk away from

The recipe itself says 1 hr.

  1. fry 8 min, until charred at the edges, then lift out

    8 minneeds youfrom the start

  2. sear 6 min in the same fat

    6 minneeds youfrom the start

  3. simmer 15 min, covered

    15 minwalk away6 min in

  4. fold the second onions back in, simmer 5 min

    5 minwalk away21 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.

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
>> 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
>> step.1: fry 8 min, until charred at the edges, then lift out
>> step.2: sear 6 min in the same fat
>> step.3: simmer 15 min, covered
>> step.4: fold the second onions back in, simmer 5 min

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.

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}.

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}.

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.

Do-piaza means two onions, and the two are the point: one lot cooked down to nothing in the base, one lot charred and folded back in at the end so you can still find them on the fork. Get them in too early and you have made a bhuna. Lamb is the older version and wants ninety minutes between the searing and the second onions.