If you going to draw any parallels here it is Dopiaza, as that essentially means twice or double cooked and that is exactly what you are doing to the onions, that said I have also dipped into Vindaloo with the addition of some vinegar, and also added a tablespoon of Tamarind paste for that final edge.
As in some of my previous recipes I again am using shallots and tinned tomatoes to bring some texture, but no nuts in this one. The chilli content is fresh green de-seeded of course, rather than the dried red Kashmiri variety, as I feel this gives a fresher less peppery taste to the end result.
I am currently experimenting with the onion that basic for a great many of the dishes of India, insomuch as how they affect texture flavour and of course colour, so expect to see a few recipes heavily influenced by the onion boiled fried and raw….with this particular dish relying on a double cooked onion paste resulting in a fantastic recipe that will not disappoint!
2 medium Red Onions Rough Chopped
4 tbsp. yoghurt
1 tbsp ghee/oil
The first step here is a fried onion paste, this is no big thing just rough chop your nice red onions and fry them in the Ghee or oil, until they ar golden brown; then tip em’ out on to some nice absorbant kitchen paper leave to cool, then finally blitz em in a blender with the 3 tbsps. of yoghurt to a smooth paste … job done, pat yourself on the back you have made some Tala Pisa Pyaz. cover and set aside in a cool place until required
All good curry is about preparation and that’s not something that is achieved without a little time so get everything together before you light the stove, doing that makes it a certainty that what arrives at the table hits the spot and lights the soul. I also recommend that you mix the powders together with a little water to make a paste as this stops the spices from sticking
The What you need from here for two or Three Persons
6 shallots rough chopped
1 tbsp. Ghee/Oil
1tsp whole coriander seeds
1tsp whole Mustard seeds brown
3 green Cardamom
8 curry leaves
1.5 ” Ginger finely chopped
3 green chilli’s de-seeded and chopped
1 tsp garam masala
Half tsp Asaefotida
1 tsp chilli powder
1tsp ground cumin
1 tsp coriander
Tala Pisa Pyaz (onion Paste Prepared earlier)
250 ml chicken stock
.5KG chicken breast
Small tin tomatoes
2 tbsp. Vinegar
Salt to taste
1 tbsp jiggery(brown Sugar)
1 tbsp Tamarind Paste
The how and the when!
Melt the ghee/oil in a heavy based pan or karahi and add the whole spices Cardamom Mustard and coriander seeds and cook until the mustard seeds begin to pop
Then add the curry leaves and cook for a minute or two to allow the flavours out into the ghee.
Add the shallots and cook until they become opaque
Add the garlic Chilli and Ginger and fry for a couple more minutes.
This is a good point to add the powder spices;( as I said before it’s always a good idea to mix the powder spices with a little water before adding to the pan, this will assist in keeping them from sticking).
That said remember to stir stir stir and stir like you mean it, this will stop those spices from sticking and burning, and if it looks like they are add another tablespoon of water.
After a minute or two you can now add the fried onion paste(Tala Pisa Pyaz) and continue to cook this for a couple of minutes…….
Add the meat and continue to cook the chicken until it loses all of its pink qualities and is white.
Add the tinned tomatoes, and tamarind paste, and cook on for a few minutes longer before adding as much of the chicken stock as you need to just cover the chicken and now add the Vinegar.
Cook for ten minutes or until the chicken is cooked through and the gravy has reduced to the consistency that you enjoy or add more stock for a thinner consistency if required
Taste and season with salt and the Jaggery, and finally serve adding a nice drizzle of yoghurt just to finish off.