Recipe - Chicken Dopiaza (Chicken In A Fried Onion Sau

2 One half pound Chicken Joints
4 md Onions peeled
1 One half Inch Cube Of Ginger
Peeled & chopped
6 Cloves Garlic peeled
7 tablespoon Vegetable Oil
1 tablespoon Ground Coriander Seeds
1 tablespoon Ground Cumin Seeds
One half teaspoon Ground Turmeric
One half teaspoon Cayenne Pepper
4 tablespoon Plain Yogurt
2 One half cup Water
2 md Tomatoes, Peeled very
Finely chopped
2 teaspoon Salt
One half teaspoon Garam Masala (essential)
1 tablespoon Fresh Cilantro finely
Chopped

Cut chicken into serving pieces. Whole legs should be separated into
drumsticks and thighs. Whole breasts should be cut into 46 pieces,
depending on their size. Skin all the chicken pieces.

Chop half of the onions coarsely. Cut the remaining onions into halves
lengthwise, and then crosswise into very thin slices. [This is the key
step!].

Put CHOPPED onions, ginger, and garlic into a food processor and blend to a
paste. Heat oil in a large, wide pot or deepfrying pan (nonstick) over a
medium flame. When hot, put in the SLICED onions and stir fry them until
they are deep, reddishbrown. Remove the onions with a slotted spoon,
squeezing out and leaving behind as much oil as possible. Set aside onions
in a plate.

Remove pot/pan from flame. Put in blended paste (watch out for
sputtering!). Put the pot back to heat. Stir and fry the paste until it is
brown, about 34 minutes. Now put in the coriander, cumin, turmeric and
cayenne; stir once. Put in 1 tab of yogurt. Stir about 30 seconds or until
yogurt is incorporated into sauce. Do the same with remaining yogurt, 1
tab. at a time. Put in the chicken pieces and stir them around for a
minute.

Pour in water, add the tomatoes and salt. Stir to mix and bring to simmer.
Cover, turn heat to low and cook 20 minutes. Sprinkle in the garam masala
and the fried onions. Mix. Cook, uncovered, on medium heat for 78 minutes
or until the sauce reduces and thickens.

Skim off the fat and put the chicken in a warm serving dish. Sprinkle the
green cilantro over the top.

Note: This is not called chicken dopiaza by M. Jaffrey. But last night I
was at my favorite Indian restaurant here and I asked the owner what
chicken dopiaza was and he told me it was this

Recipe By : Ramesh u0ram@TTACS.TTU.EDU

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini