Homemade Punjabi Special Chicken Dopiaza Curry Recipe

Punjabi Special Chicken Dopiaza  recipe/lallyrecipes

Ingredients: 

1 pack Knorr Punjabi chicken curry
1 kg chicken cut into curry size pieces
4 medium onions peeled
1 & 1/2 inches of ginger peeled and chopped
6 cloves garlic peeled
7 tablespoon vegetable oil
4 tablespoon plain yogurt
2 & 1/2 cup water
2 medium tomatoes peeled and very finely chopped
2 tsp salt
1 tbsp fresh cilantro finely chopped

Directions

Chop half of the onions coarsely. Cut the remaining onions into halves lengthwise and then crosswise into very thin slices.

Put chopped onions, ginger, and garlic into a food processor and blend to a paste. Heat oil in a large, wide pot or deep-frying pan (nonstick) over a medium flame. When hot, put in the sliced onions and stir fry them until they are deep, reddish-brown. Remove the onions with a slotted spoon, squeezing out and leaving behind as much oil as possible. Set aside onions in a plate.

Remove the pan from the flame. Put in the blended paste (watch out for sputtering!). Put the pot back on the heat. Stir and fry the paste until it is brown for about 3-4 minutes. Now, add a tablespoon of yoghurt. Stir for about 30 seconds until the yogurt is incorporated into the sauce. Do the same with the remaining yoghurt, a spoon at a time. Put in the chicken pieces and stir them around for a minute.

Pour in the water, add the tomatoes and Knorr Punjabi curry. Stir to mix and bring to a simmer. Cover the pan, turn the heat to a low flame and cook for 15 minutes. Sprinkle in the fried onions and mix. Cook, uncovered, on a medium heat for 7-8 minutes or until the sauce reduces and thickens.

Skim off the fat and put the chicken in a warm serving dish. Sprinkle the green cilantro over the top.