James Shepherd

Chicken Dopiaza

This is my favourite Indian meal at the moment. You can get ghee in most supermarkets now, you might have to ask where it is though! I wouldn't bother trying to make this if you can't get hold of the ghee.

It's a good idea to measure out all the spice on to a plate first.

Enough for 2 people
2Chicken PiecesDiced in Large Chunks
1OnionCut in 1/4 then layers separated
1OnionDiced Very Small
1 tblGhee
3 ClovesGarlicCrushed or diced small
2 tspGround Coriander
2 tspCumin
1/2 tspTumeric
1/2 tspCayenne Pepper
2 tblPlain Yogurt
1/2 CupWater
1Fresh TomatoChopped
2 tblTomato Puree
1 tspSalt
1/4 tspGaram Masala(don't try to make without this)
1 tspGround Ginger
  1. Fry onion layers in ghee until just brown, then remove from pan an leave on a plate.
  2. Make the rest of the onion, the garlic, and ginger into a paste. Either use a blender/coffee grinder, or pestle and morter, or just chop everything together finely.
  3. Fry paste in the ghee for a few minutes until light brown.
  4. Add coriander, cumin, tuneric, cayenne and stir.
  5. Add yogurt, a teaspoon at a time, stiring in.
  6. Add chicken and stir.
  7. Add tomatoes and salt. Add enough water so will simmer for 20mins covered.
  8. Add garam masala and prepared onion slices. Mix and cook uncovered for 7-8 mins.