A very popular Indian dish, it is also very popular in Bengali households. This recipe is of the Bengali variation.
Arising from the Nawabi kitchens, it is the subject of many debates on what does "Dopiaza" actually mean. While "piaza" is agreed to mean onion, "Do" can mean double or twice, hence the confusion. Some poeple say do-piaza means double the onion, or lots of onions, while other say that it means onions added twice.
A minority of people even wonder if the name really originates from Mullah Do Piaza, who was a courtier of emperor Akbar. This is most likely not true. Mullah Do Piaza was not a cook. The double onion/lots of onion also doesn't hold much water. There are a lot of Indian dishes with lots of onions, and are not called dopiaza. It is most likely that the original concept was to add onion at two stages. Later it evolved to absorb both the meanings.
Currently it can really be both. In this recipe you will see that we add onion in two different styles and at two different times. You can also see in Egg Dopiaza recipe
that we added a lot of onions all at once.
Enough of the stories, go ahead, follow the recipe, and I promise you a delicious treat.
Here's a picture to help you fantasize while you cook.
Chicken - 1 Kg
Ginger/Garlic Paste - 2 tbsp
Onion - 600 gm (or 2 medium)
Curd (Yoghurt) - 200 gm (whisked/beaten)
Red Chilli Powder - 1 tsp
Turmeric Powder - 1 tsp
Green Chilli - 5 (reduce if you like less heat)
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Bay Leaves (Tej Patta) - 2
Oil - 125 gm
Salt - To Taste
Garam Masala Mix (Grind the following together)
Peppercorn - 10
Green Cardamom - 4 Pcs
Cinnamon - 2"
Clove - 10
1. Whisk or beat curd. Rub in chicken pieces and keep aside.
2. Cut half of the onion in thick round slices and the other half in fine slices.
3. Heat oil in a pan and fry the thick slices of onion on medium heat, until it becomes tender, but not brown. Take it out and keep aside.
4. Add the finely sliced onion and bay leaves and fry to golden brown color.
5. Add ginger/garlic paste and fry (thumbrule - till the pungent smell goes away)
6. Add turmeric, chilli powder, cumin powder, coriander powder and fry.
7. Add chicken with curd, sprinkle chopped green chilli. Add salt, cover and cook until all moisture evaporates.
8. Add fried onion and garam masala mix. Cook for another 2-3 minutes on low heat.
9. Serve with rice or any Indian bread.
Note: This is a dish with some heat, but you can reduce the heat if you prefer. It does not take away anything from the taste. Skip the red chilli powder for a milder heat. There is no need to ruin a good dish with excess heat if you're not used to it.
Note2: I'm repeating this again, as I do on all my recipes with curd. Use fresh yoghurt, none of that sour stuff. Make your own, or add some cream and sugar to it to reduce the effects of sourness.