Chicken Dopiaza
Chicken cooked twice with onions for layers of sweet and savory depth, a beloved Indian-American classic with bright, layered flavors.
Ingredients (serves 4)
- 1.5 lbs chicken breast
- 3 onions
- 1 cup canned tomatoes
- 4 cloves garlic
- 1 tbsp ginger
- 1 tbsp garam masala
- 1 tsp cumin
- 1 tsp chili powder
- 2 tbsp olive oil
- 1 tsp salt
- Fresh coriander
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Save this recipeInstructions
- 1
Cut chicken into bite-sized pieces. Dice onions into two piles: one finely diced, one into thicker chunks.
- 2
Heat oil in a large pan over medium-high heat. Cook finely diced onion until golden, about 6 minutes. Transfer to a plate.
- 3
In same pan, brown chicken pieces in batches, about 4 minutes total. Transfer to a plate.
- 4
Add minced garlic and ginger, cook 1 minute. Stir in garam masala, cumin, and chili powder. Add canned tomatoes and cooked onion, simmer 2 minutes.
- 5
Return chicken to pan, add chunked onions. Simmer uncovered for 15-20 minutes until chicken is cooked through and sauce thickens.
- 6
Season with salt and garnish with fresh coriander. Serve over rice.
