Chicken Dopiaza (Chicken & Onion Curry)

YUMYIN Chicken Dopiaza.jpg

 

Adapted from Saveur.com

Dopiaza, means "onions twice" in Urdu, so expect lots of onions in this curry.

Serves 6

INGREDIENTS 

  • 1 jar YUMYIN
  • 6 cloves garlic
  • 1 (1 1⁄2") piece ginger, peeled
  • 7 tbsp. canola oil
  • 5 tbsp. tomato paste
  • 1 tbsp. ground coriander
  • 1 tbsp. ground cumin
  • 1⁄2 tsp. ground turmeric
  • 1⁄2 tsp. cayenne pepper
  • 1⁄4 cup yogurt
  • 6 whole, peeled canned tomatoes, drained and crushed
  • 1 (3–4-lb.) chicken, cut into 6–8 pieces, skin removed
  • Kosher salt, to taste
  • 1⁄2 tsp. garam masala
  • 1 tbsp. chopped cilantro
  • 3 serrano chiles, quartered
  • Cooked basmati rice, for serving

DIRECTIONS

  1. Add garlic to pot; cook, stirring, until golden brown, 8–10 minutes.

  2. Add tomato paste, coriander, cumin, turmeric, and cayenne; cook until paste is browned, 1–2 minutes.

  3. Add yogurt, tomatoes, and chicken and season with salt; cook, stirring, until browned, 3–4 minutes.

  4. Cover, turn heat to low, and simmer, stirring occasionally, until chicken is fully cooked, about 20 minutes.

  5. Increase heat to medium-high, uncover, add YUMYIN and garam masala, and cook, stirring, until sauce thickens slightly, about 8 minutes.

  6. Stir in cilantro and chiles and serve with rice.