Chicken & Onion Curry (Chicken Dopiaza)

By garciamoss

The word dopiaza, which means "onions twice" in Urdu, refers to the large quantity of onions that's usually used in this style of curry. If you like curry and onions then this recipe is for you!

Ingredients

• 4 large sweet onions, preferably Walla Walla
• 6 cloves garlic
• 1 1/2-inch piece ginger, peeled
• 7 tablespoons canola oil
• 5 tablespoons tomato paste
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 1/4 cup yogurt
• 6 whole, peeled canned tomatoes, drained and crushed
• 1 (3 to 4-pound) chicken, cut into 6 to 8 pieces, skin removed
• Kosher salt, to taste
• 1/2 teaspoon garam masala
• 1 tablespoon cilantro, chopped
• 3 serrano chiles, quartered
• Cooked basmati rice, for serving

Preparation

Step 1

Roughly chop 2 onions; put into a food processor with garlic and ginger. Process to a paste; set aside. Thinly slice remaining onions; set aside.

Heat oil in an 8-quart pot over medium-high heat; add sliced onions and cook, stirring often, until well browned, 18 to 20 minutes.

Using a slotted spoon, transfer onions to a bowl. Add reserved onion–garlic paste to pot; cook, stirring, until golden brown, 8 to 10 minutes.

Add tomato paste, coriander, cumin, turmeric, and cayenne; cook until paste is browned, 1 to 2 minutes. Add yogurt, tomatoes, and chicken and season with salt; cook, stirring, until browned, 3 to 4 minutes. Cover, turn heat to low, and simmer, stirring occasionally, until chicken is fully cooked, about 20 minutes.

Increase heat to medium-high, uncover, add sautéed onions and garam masala, and cook, stirring, until sauce thickens slightly, about 8 minutes. Stir in cilantro and chiles and serve with rice.