Chicken Dopiaza

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

1.25 kg chicken pieces (around 25 small chicken pieces, on the bone)

For the gravy
3 large onions, chopped
1 tablespoon ginger, chopped
5 cloves garlic, chopped
1 large tomato, chopped
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp red chili powder
1 tsp garam masala
To taste, salt
1 cup water

To saute:
2 tablespoons oil (vegetable/sunflower oil)
4 large onions, cut into thin long slices
1 tablespoon ginger, chopped
4 green chiles, slit lengthwise (or as per tolerance)
4 small tomatoes, quartered
1 1/2 tablespoon chili powder (or as per tolerance)
1/2 tsp garam masala powder
1 tablespoon kasuri methi (dried fenugreek leaves)
50 grams cashewnuts, ground along with some water to a smooth, thick paste
To finish off: A handful of chopped coriander leaves

Instructions:

Add all the ingredients for the gravy except garam masala and salt to a pot. Bring to boil. Then cover, simmer and cook till tomatoes have turned mushy and cooked through. Let cool and grind to a smooth paste. Add this paste, chicken, garam masala and salt to the pot and cook till chicken is done.

To prepare the sauteed mixture, heat oil in a pan. heat. Add ginger and green chili, and saute till fragrant. Toss in onion slices and continue sauteing till onion has softened slightly. Next the tomatoes, chili powder, garam masala and kasuri methi need to go in and sauteed for a couple of minutes on low flame. Add cooked chicken along with sauce to the sauteed mixture, adjust seasoning and bring to boil. Finally mix in the cashew nut paste and cook for a couple of minutes. Finish off with coriander leaves.

From indugetscooking.blogspot.com