Chicken Doopiaja
A rich, dry-style Indian curry featuring chicken pieces cooked with fried onions and aromatic spices until tender, with the sauce reduced to a thick, concentrated consistency.
Ingredients
- 3 pounds Chicken, cut into pieces (One whole chicken, divided into 16-18 pieces)
- 4 tablespoons Ghee (Can substitute with vegetable oil or butter)
- 3 large Onions, thinly sliced (About 4 cups sliced)
- 1 teaspoon Turmeric, ground
- 1 teaspoon Chili powder (Adjust to taste)
- 2 teaspoons Coriander, ground
- 1 teaspoon Cumin, ground
- 1 teaspoon Ginger, ground (Or 1 tablespoon fresh grated ginger)
- 1 teaspoon Garlic, ground (Or 3 cloves fresh garlic, minced)
- 1.5 teaspoons Salt (Adjust to taste)
- 1 cup Water
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Instructions
- 1Cut the whole chicken into 16-18 pieces, dividing breasts, thighs, and drumsticks into smaller portions. Pat dry with paper towels.
- 2Heat the ghee in a large, heavy-bottomed pot over medium-high heat. Add the sliced onions and fry, stirring frequently, until they turn golden brown, about 10-12 minutes. Remove the fried onions with a slotted spoon and set aside on a plate.
- 3In the same pot with the remaining ghee, add the turmeric, chili powder, coriander, cumin, ginger, and garlic. Fry over medium heat, stirring constantly to prevent burning, until the spices become fragrant and turn a shade darker, about 2-3 minutes.
- 4Add the chicken pieces and salt to the pot with the fried spices. Stir well to coat all pieces with the spice mixture. Fry over medium-high heat, turning occasionally, until the chicken is browned on all sides, about 10-12 minutes.
- 5Chop the fried onions into smaller pieces. Add the chopped onions and 1 cup of water to the pot with the chicken. Stir to combine everything well.
- 6Reduce heat to low, cover the pot, and allow the chicken to simmer gently for about 1 hour. The chicken should become perfectly tender and the liquid should reduce to half its original quantity, forming a thick, rich sauce. Check occasionally and stir gently to prevent sticking.
- 7Once the chicken is tender and the sauce has thickened to a rich consistency, remove from heat. Taste and adjust salt if needed. Serve hot with rice or flatbread.
