Chicken DoPiaza

Chicken DoPiaza, you have to add onions twice and not two onions when preparing this dish. I still remember seeing this recipe at a Cooking Show by the renowned Chef Sanjeev Kapoor in my teens. The use of Pearl onions in this recipe adds a sweetness and an excellent flavor. The other day my husband mentioned about Chicken DoPiaza and I offered to make this dish for him. I also made Butter Naan and served with this Chicken.

Ingredients: Chicken DoPiaza

• 1 lb Chicken
• 2 Onions Chopped
• 8-10 Pearl Onions
• 2 tbsp Ginger Garlic Paste
• 1 Medium Sized Tomato
• 2 tbsp Yogurt
• 1 Bay Leaf
• Handful of Cloves, Cinnamon, Whole Black Pepper &Cardamom
• 1 Dry Red Chilli
• 2 tsp Coriander Powder
• 2 tsp Cumin Powder
• 1/2 tsp Turmeric Powder
• 1/2 tsp Red Chilli Powder
• 1 tsp Garam Masala Powder 
• 1tsp Lemon Juice (Optional)

The name DoPiaza signifies that onions are added the second time, for that I use the Pearl Onions. So the 1st step I do is fry the Pearl Onions and keep them aside to be added later.

Next heat oil in a wok, and add the handful of Garam Masala, Bay Leaf and the Red Chilli. Then add the chopped onions and stir fry them. Keep the flame high and add the ginger garlic paste to it and keep stirring. After about 5-10 minutes, when oil starts separating, add the chicken and fry them. Then once the chicken browns on both edges, add the chopped tomatoes, all the other dries spices and yogurt, cover with a lid and cook the chicken now in medium flame. The use of too much of Onions makes this dish a little sweet, so to adjust the flavor added lemon juice. If needed at this point, add 1 cup of water.

Once the chicken in almost done, the water is dried and oil starts separating out, add the fried Pearl Onions and the Garam Masala Powder. Serve this Chicken DoPiaza with bread or Butter Naan.