Recipes
Chicken Tikka Dopiaza – No Base
Oct
Did you know, dopiaza roughly translates to double onion? Not that it matters in this instance as I’ve actually used three different variations of onion in this recipe!
This feels and tastes like a traditional hearty curry, with a real depth of flavours – without being overly spicy or sweet.
I whipped this up without a base and is still has a good depth and is packed full of flavour.
Don’t be afraid to go heavy on the stock/water. It may look like you’ve drown the pan but the onion & spice paste will actually soak up the moisture if you simmer the curry once you’ve added the stock/water.
Now the crispy onions are completely optional BUT I adds another dimension to the flavours and the crunchy texture certainly provides something else for you tastebuds to salivate over.
This curry does have a little hint of spice at the back of the tongue so feel free to take the chilli powder out of this. With that in mind, if you like things on the spicier side then add more chilli powder.
If you can’t get your hands on kashmiri chilli powder (on my web store if you’d like to buy it – wink wink nudge nudge) then mild chilli powder will do the trick.
Enjoy!
Chicken Dopiaza – No Base
Ingredients
- 2 tbsp vegetable oil
- 2 onions 1 roughly chopped and 1 grated
- 1 pepper roughly chopped
- bunch of fresh coriander roughly chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 tbsp tomato puree mixed with 8 tbsp of water
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp kashmiri chilli powder
- 1 tsp chilli powder
- 0.5 tsp turmeric
- 1 tsp salt
- 1 tsp sugar
- 1 tsp garam masala
- 300 ml chicken stock OR water use chicken stock if you prefer a richer tasting curry
- 10 pieces of pre cooked chicken tikka
- 2 tbsp crispy onions optional
Instructions
- To prepare, roughly chop one onion, one pepper and a bunch of coriander. You will then need to grate one onion.
- Heat 1 tbsp of vegetable oil in a pan and add the chopped onion and pepper. Cook until slightly brown, season with salt and remove from pan.
- Add 1 tbsp of vegetable oil in a pan and add the grated onion and ginger and garlic paste. Cook for 2 minutes so the onion release a lot of it’s moisture.
- Add the dry spices and salt (excluding garam masala) and mix. Cook for 30 seconds.
- Add the tomato puree mixture and mix. You may need to add a splash of chicken stock or water so the spices don’t burn. Burning the spices will make the dish taste bitter so this is important.
- Add 200ml of chicken stock, stir in and leave to simmer for 5 minutes. The sauce will start to thicken up.
- Add the onion and pepper prepared earlier to the pan. Simmer for 2 minutes.
- Dependant on how thick you like your curry, you can add more chicken stock to the pan to thin out. I tend to add another 50-100ml.
- Add the pre-cooked chicken tikka and simmer for 4 minutes.
- Dependant on how thick you like your curry, you can add more chicken stock to the pan to thin out. I tend to add another 50-100ml.
- Add the garam masala, sugar and stir then garnish with coriander and crispy onions.
- Serve.
How do you cook the chicken tikka?
Hi Mark,
Please find the method here – https://mattcooperbites.com/recipes/chicken-tikka-recipe/
I prefer using the yoghurt method personally 🙂
Hope this helps.
Matt
Just made this.. was really easy to make and it tasted magnificent..
Will definitely be having another go on this..
I made a vegetarian version of this, without pepper and it was phenomenal! Even my fussy sister who will barely eat anything loved it 😁
You have to try this recipe, it’s unbelievably good. It’s so quick and easy to cook, full of flavour and an absolute winner on a Friday for curry night! Top work Matt 👌🏻
I made a vegetarian version of this and it was phenomenal! Even my fussy sister who will barely eat anything loved it 😁
First curry I have made that tasted takeaway/restaurant quality- so goood