Chicken Dopiaza | One Pot Recipe | No Base Gravy Needed |
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- Опубликовано: 20 авг 2023
- hey!!!
It's Babul here from The Bengali Cook, hope you are well and enjoying the recipes.
This week I have got a fantastic recipe for you that everyone can enjoy, Chicken Dopiaza
Dopiaza simply means 'two onions', In Hindi “do” means “two” and “piaza” means onions - So the name Dopiaza means two lots of onions and somehow peppers have been added to this dish. This delicious chicken dopiaza kicks off with a big batch of caramelised onions, to which fragrant spices and Lamb/chicken/Veg etc are added and then followed by the second lot of piaza (onion) towards the end.
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Ingredients for Chicken Dopiaza
450g chicken breast (2) cut into cubes
2 small onion finely chopped
2 tsp ginger garlic paste
3-4 tbsp oil
2 small onions cut into cubes
green and peppers cut into cubes (I used small bag mix peppers)
Salt to taste (I used 1.5 tsp)
1 tsp BIR mix curry powder (you can use shop bought mix curry powder)
1 tsp coriander, paprika,
1 tsp Turmeric powder
0.5 tsp Gram masala ( I used 1tsp in video but 0.5tsp will be sufficient as the flavours are strong)
0.5 tsp Cumin powder
Garnish with fresh coriander
2-3 Cardamon seeds
1-2 bay leaves
pinch of cumin seeds, few coriander and black pepper seeds
You can use cinnamon sticks, cloves as well
Please watch full video for instructions on how to make chicken dopiaza from scratch
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#chicken #curry #dopiaza
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Хобби
Love the "from scratch" recipes. They work so well! Thanks!
Thank you so much, keep an eye out for more 🙌
I’m so glad you left in full without edits thank you
Thank you 🙌🙌
Hi Babul.
You're the only one I've seen who just filmed the entire process...which is brilliant, you can see EXACTLY how long you cook the various stages for, and also the steps you take in doing so...like constantly adding splashes of water to keep it from getting too dry and burning, and the amount in 'real time' for doing the onions etc....
There's also no real need for _constant_ dialogue...just the relevant info at each point (we can always tap/double-tap the 'L' key to skip forward whenever needs be)
The best cooking advice I've ever been given, was by you - on an earlier comment I'd made about me not being able to cook on _MY_ cooker at higher temps, because I'd often end up burning things.
I now rarely ever cook on over 40% heat on my cooker...and as you advised - just cook that little bit longer - and trust your EYES, rather than any temperature dial....
For me, yours is the best Asian Cooking channel on YT.....so thank you pal! 👍😉
Hi!!!!
Missed you bro!!!! Great to hear from you, hope you are well!!!
As always appreciate your lovely comments and pleased to hear you are cooking up some delicious meals now. Absolutely, I’ve seen so many channels where they focus on high heat which isn’t relevant at home in my opinion/experience as we have all the time in world to cook the spices throughly, at the restaurants yes we have to get the orders out asap but at home let’s enjoy the process. Appreciate you and again lovely to hear from you 🙏🏼⭐️🙌
Not even watched it but know I'll want to make this one.
Thank you so much and enjoy 🙌
Perfect video! ❤ I’m so glad you left in full without edits as great to cook along, one of the things I always get wrong is the timing and when heat should go up or down. Thank you for this tutorial I’m def going to try your recipe at the weekend! Have a great week and thank you
Amazing thank you so much, I will do more unedited videos as the feedback has been very positive. Thank you again and enjoy the curry 🙌
Love fresh coriander so the more the better for me... Already made this one it was really nice.
Thank you so much 😊
Hi Babul, I cooked the Chicken Dopiaza yesterday, it turned out fantastic! Just so delicious. Yet again, another stunning recipe from you! Watching this video with no editing helped a great deal for the timings etc. When cooking to the timings everything I did looked exactly the same as your video. Keep them coming and I'll happily keep on cooking them. Thank you for all> Regards Kevin
That’s wonderful to hear and will do more unedited version. Thank you again Kevin 🙌🙌
Been cooking BIR curries following many YT channels both big and small (some good and some not so) for 10 yrs and never came across your channel untill now, I like what I have seen so far in both your technique and your style of narration so you get my sub, thanks brother.
Yay welcome to my channel brother and thank you so much for kind words 🙌🙌
Yes, I agree with Patrick - I'm not doing the spices anywhere NEAR long enough myself. I'm paranoid about burning them so it's a quick scoot around the pan....constantly agaitating them about so they don't catch on the bottom...and I would never do them on medium/high on our cooker (I think it must be a V8 twin-turbo of the gas cooker world, lol....Unless there's a lot of liquid in the pan it's rare I can have the heat more than 60-70% without everything starting to catch on the bottom)
I could see your spices were actually cooking in the oil, but my oil always seems to 'disappear' (absorbed into the onions I guess - I think I must use too much onion - or not enough oil - to try & bulk it out a bit more)
I also think yours is the first time I've seen anyone actually show how to do the onions - masala in REAL time, without skipping to the point that they're done.
I've learnt a lot - it's been an eye-opener, thanks very much...
That’s amazing to hear, thank you for taking the time to write this.
When it comes to cooking the spices please use gas mark you are comfortable with so the spices don’t burn. If that’s low flame, no worries just cooki🥲 it for longer. I feel there’s a lot of misconceptions of cooking spices on high flame, yes in BIR we do as we are cooking curries on demand and have to serve up the curries asap.
As always appreciate you and thank you for support 🙌🙌
Thanks! Loved this format.
Thank you 🙏🏼
Another excellent video. I'm surprised you haven't got more subscribers to be honest
Thank you, appreciate your support 🙌🙌
Just watched and I have to say I enjoy your video being a true representation of one pot cooking and in real time.
I've watched some other chefs "30 minute" currys and as great as they are they take longer than half an hour, more nearing an hour but their videos are only 12-15 minutes so you think you must be doing something wrong.
Love your pan, looking to get something similar but in steel as I cook with an ally pan on an electric hob and I see something the other day about them warping the pan which could be true as mine developed a heat spot.
Thank you so much that’s great to hear, I’ve noticed the 30min videos a lot recently but have watched any yet, so thank you for sharing your views.
This pan is great for all types of cooking, you’ll love it when you get your steel one.
Thanks again and enjoy 🙌🙌
Banging mate👍🏻👍🏻👍🏻😎
Thank you mate 🙌🙌
This is going to be my Sunday dinner Babul. I made a job lot of 3 coloured pilau rice yesterday. You seen my rice but the problem is soon as the word gets out all my kids turn up with bags and raid my freezer 🤣
Russell
Amazing mate, hope you and kids enjoyed the curry and hopefully they left with their bags full ❤️
Great to see you back, can’t wait to try this recipe.
By the way, your base gravy is my go to base gravy and I have tried and tested many. great work.
Thank you so much and it’s great to be back 🙌🙌
Welcome back brother- where have you been mate?
Hope to see more recipes from you soon.
Thank you bro, tbh just been busy with work and general life stuff but all good thanks. Hope you are well 🙌🙌
Really enjoyed the video. Already showed me some things I’m doing wrong, so now I can’t wait to try it.
When doing mutton or beef, do you pre-cook them?
Hoping you will do more Bengali dishes and explain what makes them Bengali vs South India vs North India, etc.
Thank you so much, pleased that the video has helped.
The only time I would precook is if was doing a BIR style curry otherwise I would just cook the meat as I did in this video.
Oh for sure, I will do more Bengali dishes, I love them 😍
Thank you again and enjoy 🙌🙌
Looks really nice mate that's the same way I do my curry's can't beat it very tasty 😋 I do base grave to
Ps have u got a recipe for chicken bhuna no base grave
Thanks for so much and pleased you like it mate. I don’t have a Bhuna video yet from scratch but you can follow this video , once I’ve added the chicken I would let the chicken cook without adding any additional water, the chicken will release its own water, leave it on medium low heat and let that’s cook. Also add another small onion, so I would use 3 small onions, finely chopped just like I did in the beginning of this video. Hope this helps mate 🙌🙌
Looking good, doing this tomorrow but I've never seen a dopiaza with peppers before
Thank you, absolutely and I am not even sure how this evolved within BIR industry. As authentically it’s just the onions. Thanks again 🙌
@@TheBengaliCook Is this traditional dopiaza as I thought dopiaza meant double onions?
@@royalnag6690 yes indeed they are mate. 🙌
Try a glass lid for your cooking pan,
Cheers will do, enjoy the weekend 🙌
What are your thoughts on vegan meats to me tastes the same. Chickens shouldn't aren't halal in factory farms.
Hi thanks so much for asking, I haven’t tried vegan meat in curries tbh, however as it tastes the same for you then by all means make curries with it. Thanks gain 🙌
@@TheBengaliCook thank you. Will be looking forward to spicy plant curries and recipies 🙏
very boring, voice too quite, not clear and you speak too fast" SORRY"
No worries, how about the recipe?
the most boring cooking program I have seen, with terrible content.
🤣🤣🤣🤣 jog on then mate