John Myers
Chicken Dopiaza – Bengali Recipe
The perfect chicken dopiaza – bengali recipe recipe with a picture and simple step-by-step instructions.
- 1,5 kg Chicken
- 9 Onions
- 3 Tomatoes
- 600 g Potatoes
- 1 Pc. Ginger
- 3 Pc. Garlic
- 3 Chili peppers
- Frying oil or butaris
- 3 tsp Chili powder
- 1 Pc. Cinammon
- 10 Cardamom pods
- 12 Cloves
- 2 tsp Garam masala
- 2 tsp Turmeric
- 200 g Yogurt 10% fat
- Salt
- 3 Bay leaves
- 10 Peppercorns
- First of all, Happy Easter together! This dish impresses with the different uses of the onions. I have never prepared this in this form and I am very impressed with the result. Everything can be prepared very well and the actual preparation is done by itself. Let’s go ……… Wash the chicken and cut into 8 to 10 parts. Peel and quarter the potatoes. Puree 2 onions and collect the juice, discarding the squeezed out onion mixture. Roughly dice the rest of the onion. To dice tomatoes. Mix the chilli powder with a little water to form a paste. Work the ginger, chillies and garlic into a paste. Whip the yogurt. It goes on …… Let the diced onions take on the color in oil and take them out of the roaster. Then roast the chili paste and turmeric, if something starts to build up, add a small sip of water. After 1 minute stir in the ginger-chili-garlic paste and sweat for another 5 minutes, then add the chicken and fry for a good 10 minutes. Put the rest of the ingredients on the lid and let simmer for a good 45 minutes, until the potatoes are soft. Good……..
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