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Chicken Dopiaza

Chicken Dopiaza

£3.49
£3.49
Sale Sold out

Serves: 4 (or 2 twice)

Prep: 15 minutes

Cook: 30 minutes

Origin: India

Spicy
Spicy

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.

What's in the box?

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

Shopping list

  • 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

Let's cook!

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 5x cardomom and 5x 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.

Ingredients & allergies

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.

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.

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