Murgh Dopiaza

Murgh Dopiaza

TRADITIONAL BENGALI CURRY – CHICKEN ON THE BONE COOKED WITH SWEET BABY ONIONS IN A SPICY REDUCED GRAVY

  • 1 small chicken, cut into 10 pieces
  • 4 medium onions, puréed. Extract juice from the onions by squeezing through a cheesecloth. Reserve juice, set aside 1 tbsp and discard remaining pulp
  • 12 baby onions, cut in half
  • 3 tbsp cold-pressed rapeseed oil
  • 4 cloves of garlic, crushed 1 tsp ginger purée
  • 3 tomatoes, chopped 150ml yoghurt, whisked 3 bay leaves
  • 6 cloves
  • 2 sticks of cinnamon
  • 6 green cardamoms
  • 3 whole red, dry roasted chillies
  • 10 peppercorns
  • 1 heaped tsp coriander seeds, toasted and crushed
  • 1 tsp salt
  • 1/2 tsp sugar
  • 3 tsp deghi mirch
  • 1/2 tsp ground turmeric
  • 1/2 tsp garam masala
  • juice of 1/2 a lime
  • handful of fresh coriander, finely chopped

METHOD

Heat oil in a non-stick oven proof casserole dish. Sauté the baby onions until golden brown. Remove, pat dry and set aside.

Fry bay leaves, cinnamon, cardamoms, peppercorns, cloves and dry red chillies for 2 minutes, followed by the onion pulp.

Make a paste with the deghi mirch and turmeric, add the whole spices to the pan and sauté for 30 seconds; add the garlic and ginger. Stir continuously.

Place the chicken and the browned onions in the pot with the tomatoes, yoghurt, salt and sugar. Stir and reduce heat. Cover and simmer for 10 minutes.

Add the onion juice and toasted coriander seeds. Stir well.

Simmer on a moderate heat for 20 minutes.

Sprinkle over garam masala, coriander and lime juice just before you serve.


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