This dish has lots of onions.
An easy recipe but it needs some time so I started it in the morning.
Sauteed the onions and set aside.
Sauteed more onions, before adding the spices, chicken and other ingredients.
When I got home from work all that was left to do was add the reserved sauteed onions to the chicken and simmer for a few minutes. And, make the sides.
Served with rice pilaf, roasted curried potatoes and cauliflower
“In Hindi “do” means “two” and “piaza” refers to onions – hence
the origin of the name of this dish, which has prominent flavors
1 lb chicken breast, cubed
6 small onions, halved
3 bay leaves
8 green cardamom pods (I used Black Cardamon Pods)
3 dried red chilies
8 black peppercorns
3 garlic cloves, crushed
1 inch ginger, chopped
2 onions, chopped
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1 teaspoon chili powder
1/2 teaspoon salt
2 large tomatoes, chopped
1/2 cup water ( I used Chicken Broth)
3 tablespoons vegetable oil or 3 tablespoons ghee
Heat 2 tablespoons oil and fry the halved onions until tender
and translucent. Remove and keep aside.
Add the remaining oil and saute the bay leaves, cardamom,
cloves, chilies and peppercorns.
When they crackle, add the chopped onions this time, together
with the garlic and ginger, and saute for 3 minutes.
Add the ground spices and salt and cook for 3 minutes.
Add the water (chicken broth) and tomatoes and simmer 5 minutes until sauce
starts to thicken.
Add the chicken pieces and continue to cook for 12-15 minutes.
Add the reserved small halved onions and then cover and cook
for a further 8-10 minutes until chicken has cooked through.
NOTE: My changes in Red