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Chicken Dopiaza

£3.25
Cook
Cook 30 mins
Country
India
Dietary
GF
Includes
Veg Option
Prep
Prep 15 mins
Region
Bengal
Serves
Serves 4 (or 2 twice)
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Product Details

According to legend, Dopiaza was somewhat of a happy accident, originally created by an over-zealous courtier of a Mughal Emperor who accidentally added too many onions to a dish. Its name literally meaning two onions, this veg-packed dish evolved from there to become a staple of Hyderabadi cuisine, typified by its combination of onion, meat, ginger, garlic and cardamom.

Kit Contains:

Tyga Masala No. 5 Ginger & Garlic Paste Methi / Fenugreek sachet Tyga Masala No. 2 Tyga Masala No. 14

You will need to buy: 3 onions 1 green bell pepper 1 bunch coriander 3 tbsp vegetable oil/rapeseed oil/olive oil 1 tsp salt 1 tbsp tomato puree 500g diced chicken 300g rice

Prep:

  1. Finely dice 1 onions.
  2. Cut the other 1 onions into 8ths (wedges)
  3. Slice the pepper into similar sized wedges as the onion.
  4. Finely chop the coriander stalks and leaves, keeping them separate.
  5. If you dislike whole spices, grind 5 x cloves and 5 x cardamoms from Tyga Masala No. 5 in a pestle and mortar.

Cook:

  1. Heat oil in a deep frying pan over a high heat and add the diced onion, Ginger & Garlic Paste, Tyga Masala No. 5 (ground or whole 5 x cardamon and 5 x clove), Methi Sachet, coriander stalks and salt. Fry for 4 minutes, stirring continuously.
  2. Transfer to a medium heat and add Tyga Masala No. 2, Tyga Masala No. 14 (1/2 tsp for mild, 1 tsp for medium and 2 tsp for hot), tomato puree, onion wedges and pepper. Fry for a further 2 minutes, stirring occasionally.
  3. Add 200ml water and simmer for 4 minutes.
  4. Add the chicken, cover with a lid and simmer for a further 15 minutes, stirring occasionally, until the chicken is cooked.
  5. Garnish with the coriander leaves.

Vegetarian: Black & Green Bean Dopiaza

Prep

  1. Finely dice 1 onions.
  2. Cut the other 1 onions into 8ths (wedges).
  3. Slice the 1 x green pepper into similar sized wedges as the onion.
  4. Finely chop the coriander stalks and leaves, keeping them separate.
  5. If you dislike whole spices, grind 5 x clove and 5 x cardamom from Tyga Masala No. 5 in a pestle and mortar.
  6. Trim and cut 240g green beans into bitesize pieces.

Cook

  1. as recipe. 2.as recipe.
  2. Add 300ml water and simmer for 4 minutes.
  3. Add the green beans and black beans, cover with a lid and simmer for a further 10 minutes, stirring occasionally, until the green beans are cooked.
  4. Garnish with the coriander leaves.

Switch it up: Try using white fish.

Ingredients: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite).Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric). Powder). Tyga Masala No. 5: (Cardamom Whole, Clove Whole). Tyga Masala No.14: Garlic powder, Chilli Powder, Chilli Flakes. Methi leaves.

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