If you like your curries with extra onions and peppers, this BIR chicken dopiaza recipe should be just what you’re looking for. It’s another one from the Curry Kitchen of Misty Ricardo, like the recent dhansak recipe I blogged about.
As with all the BIR curries, you will need to have your curry base gravy and Mix Powder already made. The links for those are below, in the Ingredients section. Part of the hard work when making most takeaway and restaurant recipes is in the preparation. So you’ll also need to pre-cook some chicken pieces.
I generally use tomato paste, made by liquidising a tin of plum tomatoes in my food processor. You can do this too if you like, or make a mixture of tomato puree (1 part) and water (3 parts).
In Misty Ricardo’s dopiaza recipe, you start by scorching some decent sized pieces of onion and red pepper. Once cooked, remove them and set aside. They’ll be added to the curry near the end of cooking.
As usual for my blogs featuring the recipes of other great cooks, I’ll give you a look at their video first. Lots of people prefer it to photo and text instructional format. So you get both here! Here’s Misty’s recipe:
Misty Ricardo’s Chicken Dopiaza Recipe
I made a few changes, such as removing the Worcestershire sauce and onion paste. But on the whole I left this recipe as is. Same drill as always – if you feel like using those ingredients that I left out, go ahead.
He’s got tons of great recipes in the British Indian Restaurant style. Check out his Youtube channel.
You’re going to need both of these.
For the scorched vegetables:
- cooking oil, 10 ml
- half a small or medium onion, cut roughly
- red pepper, approx 1 quarter cut into same sized pieces as onion
- methi leaves, 0.5 tsp
- pinch salt
For the curry:
- cooking oil, 3 tbsp
- other half of onion, finely chopped
- 1.5 tbsp garlic ginger paste (or equivalent finely chopped fresh garlic and ginger)
- methi leaves, 0.5 tsp
- chilli powder, 0.33 tsp
- Mix Powder, 1.25 tsp
- garam masala, 0.25 tsp
- salt, 0.33 tsp
- blended tomatoes, 4 tbsp
- pre-cooked chicken pieces, about 1 chicken breast
- Base Gravy, approx 320 ml
- (optional) Worcestershire sauce, approx 1 tsp
- (optional) onion paste, 1 tbsp
- sugar, 1 tsp
Making Your Delicious Dopiaza
The first task is to scorch the larger pieces of onion and red bell pepper. So get your pan or wok very hot and add the small amount of cooking oil before carefully dropping in the vegetables. They should sizzle immediately. Keep stirring them for a few seconds.
Add the methi and salt and continue to cook until the onion and the skin on the peppers takes on a dark scorched colour. Then remove and set aside. I put them in a tupperware box and seal with the lid. That way the steam generated continues to soften them.
Next, it’s onto the curry proper.
Use the same pan and get it hot again before adding the oil, followed by the finely chopped onions. Stir fry them until they soften and start to become translucent.
Once they are nicely softened, add the garlic ginger paste and stir it into the onions.
After a minute or so, add the methi leaves and stir. Then it’s time to add the powdered spices (Mix Powder, chilli powder, garam masala and salt). Add them, quickly stir and then add the tomato paste to drop the heat slightly and prevent the spices from burning. Add a little base gravy at this point to make a nice curry sauce.
Stir to combine and then leave on the heat to simmer vigorously until the oil begins to separate. Then add the pre-cooked chicken.
Finishing Off the Curry
After stirring gently to coat the chicken, add the base gravy in portions. Add the first ladle and cook hard with minimal stirring until the red oil begins to rise. Then stir and scrape the caramelised sauce from the bottom and sides of the pan. Then repeat with the second ladleful.
If you are adding the onion paste and Worcestershire sauce, add them now. I left them out. But now it’s time to re-add the pre-scorched onion and red pepper pieces. Stir them into the sauce.
Once you have stirred again to combine, add the third and final ladle of base gravy, mix it altogether, and then cook hard again until the oil resurfaces.
Add the sugar and stir. Continue cooking until your chicken dopiaza has reached the right consistency. It should be sort of in the middle – not too runny. But you also shouldn’t make it too dried out and thick.
When it’s done, garnish with freshly chopped coriander (cilantro) and perhaps a little pinch of garam masala. Serve with boiled or pilau rice or Indian breads, such as rotis or naan bread.
This is a wonderful curry, medium hot and I like it particularly because of those extra larger vegetable pieces. They add nice variety to the flavours. I hope you also enjoy this one!