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Chicken Dopiaza

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Dopiaza (“two onions”), is a Southern dish of curry. It is prepared with a large amount of onions. According to legend, the pot is created when an Akbar Mullah Do Piaza accidentally added Mughal emperor courtier a large quantity of onions to a plate. The dish has further evolved in Hyderabad, India, and has become a staple of Hyderabadi cuisine.

Preparation:

Cut chicken into serving pieces. whole legs should be separated into
drumsticks and thighs. whole breasts should be cut into 4-6 pieces,
depending on their size. Skin all the chicken pieces.

Chop half the onion coarsely. Cut the onions in half remaining
lengthwise, and then crosswise into very thin slices. [This is the key
passage!].

Put the chopped onions, ginger, and garlic in a food processor and
blend to a paste. Heat oil in a large frying pan or large pot
(Stick) over medium heat. When hot, put the sliced onions in
and stir fry until they are deep, reddish-brown. remove the
onions with a slotted spoon, squeeze and leaving behind the
oil as possible. Set aside the onions in a dish.

Remove the pot / pan from the heat. Put paste blended (attention
sputtering!). Put the pan back on the heat. Stir and fry until the dough
The color is brown, about 3-4 minutes. Now put in the cumin, coriander ,,
turmeric and cayenne pepper, stir once. Put in 1 yogurt card. mix about
30 seconds or until the yogurt is integrated in sauce. Do the same thing
with remaining yogurt, 1 tab. at a time. Put the chicken pieces
and around them stir for a minute.

Pour into water, add tomatoes and salt. Stir and bring to
simmer. Cover, turn heat to low and cook 20 minutes. sprinkle in
garam masala and fried onions. Mix. Cook, uncovered, on support
heat for 7-8 minutes or until the sauce thickens and reduces.

Skim off the fat and place the chicken on a warm serving dish. Spray
green coriander over the top.

ingredients:

1 kg chicken
3 Cucchiani of coriander seeds
2 Cucchiani of cumin seeds
3 large onions
3 tablespoons oil for frying
2 Cucchiani garam masala
1/2 teaspoon turmeric
2 Cucchiani of garlic pesto
2 ginger pesto Cucchiani
2 tomatoes
Salt to taste.
3 tablespoons fresh cilantro for garnish