Chicken Dopiaza?

Question

What is the translation of "Dopiaza"
Please excuse me if the spelling is incorrect

Answer 1

Indian Recipe - Chicken Dopiaza

Ingredients:

2-1/2 to 3-1/2 lb. chicken cut into small pieces (remove skin)
2 large very ripe tomatoes, peeled and chopped
4 large onions (2 chopped, 2 thinly sliced)
1 cup water
5 garlic gloves, chopped fine
4 green chilies, (seeded to remove heat)
3 tbspn grapeseed or vegetable oil
1-1/2 tbspn finely grated fresh ginger
2 tspn turmeric
1 tbspn coriander
1 tbspn cumin
1 tspn cinnamon
1 tspn cardamon
1/4 tspn cloves
3 tbspn ghee
1 tspn salt

Directions:

Put chilies, chopped onions, ginger and garlic into blender and puree.
Add coriander, cumin, turmeric, cinnamon, cardamon and gloves.
Saute sliced onions in oil and ghee in large heavy pot over medium heat until onions are golden. Remove onions from pot, leaving juices.
Add blended mixture to pot ans stir until color deepens and you see oil at edges of mixture.
Add chopped tomatoes and cook at least 5 minutes or most of the liquid from tomatoes has cooked down.
Place chicken in pot, sprinkle salt and simmer, turning once, for 5 minutes. 7. Add water, stir and cook covered for 1/2 hour or until chicken is tender.
Add fried onions and simmer on very low for 10 minutes. Good served with rice

Makes 8 to 12 small portions

Chicken Dopiaza (Chicken In A Fried Onion Sau Recipe )
Servings: 4

Ingredients

2 1/2 lb chicken joints
4 medium onions -- peeled
1 1/2 inch cube of ginger peeled & chopped
6 cloves garlic -- peeled
7 tablespoon vegetable oil
1 tablespoon ground coriander seeds
1 tablespoon ground cumin seeds
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
4 tablespoon plain yogurt
2 1/2 cup water
2 medium tomatoes, peeled -- very finely chopped
2 teaspoon salt
1/2 teaspoon garam masala -- (essential)
1 tablespoon fresh cilantro -- finely
1 chopped

Cut chicken into serving pieces. Whole legs should be separated into drumsticks and thighs. Whole breasts should be cut into 4-6 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.

Put CHOPPED onions, ginger, and garlic into a food processor and blend to a paste. Heat oil in a large, wide pot or deep-frying pan (nonstick) over a medium flame. When hot, put in the SLICED onions and stir fry them until they are deep, reddish-brown. 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 3-4 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 TBS 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 7-8 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.

hope these help. enjoy.

Answer 2

From Wikipedia, the free encyclopedia
• Learn more about using Wikipedia for research •
Dopiaza is an Indian curry dish. It is prepared with a large amount of onions, both in the curry and, usually adorning the dish. Onions are added separately at two stages during cooking, hence the name ("two onions"). The dish usually contains a meat, usually beef, chicken, mutton, or shrimp; however, it could be prepared in a vegetarian style also.
It is legend that the dish was created when a courtier of Mughal emperor Akbar accidentally added a large quantity of onions to a dish

Don't know if that answers it, but.....hope it helps!

Answer 3

Dopiaza or Dupiaza are both correct and mean double onions.It is a medium curry and cooked same as a bhoona but with extra onions both in the curry and as a garnish.

Answer 4

The "Do" part is the Hindi word for "two" and the "piaza" (I've seen it spelt with two z's) means onion.
This type of dish is for the onion lovers amongst us - and I am one I will say.
The characteristics of these dishes are to do most of it - including the regular quantity of onions, and then towards the end add a second lot of onions.
Hence "two-onion"

Answer 5

Two onions, the first fried at the beginning of cooking and the second added raw later.

Answer 6

"Do" means two in Hindi and "piaza" refers to onions. (So it means chicken with twice as many onions.)

CHICKEN DOPIAZA

1 lb. chicken breasts, cubed
6 small onions, halved
3 bay leaves
8 green cardamom pods
4 cloves
3 dried red chilies
8 black peppercorns
3 garlic cloves, crushed
1 inch ginger, chopped
2 onions, chopped
1 tsp. coriander powder
1 tsp. cumin powder
1/2 tsp. turmeric powder
1 tsp. chili powder
1/2 tsp. salt
2 large tomatoes, chopped
1/2 c. water
3 tbsp. vegetable oil or ghee

Heat 2 tablespoons oil and fry the halved onions until tender and translucent. Remove and keep aside. Add the remaining oil and saute the bay leaves, cardamom, cloves, chilies and peppercorns. When they crackle, add the chopped onions this time, together with the garlic and ginger, and saute for 3 minutes. Add the ground spices and salt and cook for 3 minutes. Add the water and tomatoes and simmer 5 minutes until sauce starts to thicken. Add the chicken pieces and continue to cook for 12-15 minutes. Add the reserved small halved onions and then cover and cook for 8-10 minutes more or until chicken has cooked through.

byVarsha@RZ

CHICKEN DOPIAZA

3 tablespoons oil
1 tablespoon curry
1 tablespoon garam masala
1 teaspoon hot curry (optional)
1 teaspoon cinnamon
1 teaspoon cumin
4 onions (2 rustically sliced & 2 sliced into thin wedges)
2 chicken breasts, sliced into small pieces
4 garlic cloves, minced
Salt and pepper, to taste
1 cup chicken broth
2 (12 oz.) cans chopped tomatoes with juice

In a large wok style pan place the oil, curry, garam masala, hot curry (if using) cinnamon and cumin. Over a low flame, heat spices 1 to 2 minutes, to allow the flavors to blend (don't allow mixture to smoke). Add onions and saute over low flame until the onions are translucent (about 5 to 8 minutes). Remove onions from pan with a slotted spoon and set aside. Add sliced chicken and garlic to the pan, along with salt & pepper to taste. Saute chicken 5 to 7 minutes. Mix in the reserved onions, chicken broth and the chopped tomatoes with juice. Bring to a low simmer and cook, uncovered 10 to 12 minutes, or until sauce is slightly reduced and thickens. Serve along side Basmati rice and fresh naan or pita bread.

byCarla@RZ

Answer 7

lots & lots of ONIONS!

In Hindi: "do" (pronounced doe) means 2, "pyaaz" are onions