Chicken Dopiaza Delight

Step 1:
In a wok or large frying pan set over medium heat, add the chicken pieces along with the grated ginger, finely grated garlic, star anise, black cardamom pod, cumin seeds, crushed coriander seeds, green cardamom pods, black peppercorns, dried red chillies, bay leaf, cinnamon sticks, and half of the chopped onions. Stir everything together to coat the chicken with the spices. If the mixture starts to look too dry, add a splash of water—no more than 4 tablespoons—to keep it moist. Reduce the heat to low, cover the pan, and let it cook slowly. This will allow the chicken to become tender and absorb the flavors, cooking until it’s almost done (about 20 minutes).

Step 2:
Once the chicken is nearly cooked, add the 1 tablespoon of yogurt. Stir-fry on high heat, mixing continuously until the yogurt is absorbed and dries out, which will take about 3-5 minutes. This step enhances the richness of the dish. Next, add 2 tablespoons of ghee (or substitute with 1 tablespoon of vegetable oil and 1 tablespoon of unsalted butter). Allow the ghee to heat up, then add the remaining chopped onions, along with ½ teaspoon of turmeric and ½ teaspoon of freshly ground black pepper. Season with salt to taste, stirring everything well to combine.

Step 3:
Continue cooking over high heat, stirring occasionally, until the sauce thickens and the second batch of onions softens but still retains some texture (about 5-7 minutes). The mixture should become slightly dry, allowing the spices and flavors to concentrate. Be careful not to overcook the onions, as they should add a bit of crunch to the dish.

Step 4:
To finish, garnish your chicken dopiaza with the reserved ginger strips, a handful of freshly chopped coriander, and the finely chopped green chilli for a touch of heat. Sprinkle ½ teaspoon of garam masala over the top and squeeze the juice of ½ lime to brighten the flavors. Serve immediately, ideally with steamed basmati rice or warm naan for a complete meal. Enjoy your aromatic and flavorful chicken dopiaza!