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Chicken Dopiaza

As the name suggests, we use onion twice in this recipe. That’s where the name of the dish has come from!
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • ½ kg Chicken with bones (cuts)
  • 4 tbsp vegetable oil
  • 1/2 tbsp cumin seeds
  • 2 large Onions, sliced
  • 2 Green chillies, slit
  • 1 tbsp Red chilli powder
  • 1/2 tbsp Turmeric powder
  • 1 tbsp Coriander powder
  • 1 cup beaten Yoghurt
  • 2 tbsp Knorr Chef’s Chicken masala
  • Salt to taste
  • 2 tbsp coriander leaves, chopped
  • 1 tbsp Lime juice

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

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Energy (kJ)

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Protein (g)

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Carbohydrate incl. fibre (g)

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Carbohydrate excl. fibre (g)

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Sugar (g)

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Fibre (g)

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Fat (g)

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Saturated fat (g)

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Unsaturated fat (g)

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Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

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Sodium (mg)

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Salt (g)

0.00g

Vitamin A (IU)

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Vitamin C (mg)

0.0mg

Calcium (mg)

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Iron (mg)

0.00mg

Potassium (mg)

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Total

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0.0g

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0mg

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0.00g

0IU

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0.00mg

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  • 1 Heat oil in pan, add cumin seeds and allow it to splutter.
  • 2 Add sliced onion and sauté until golden brown.
  • 3 Add ginger-garlic paste and sauté well.
  • 4 Add turmeric powder, red chilli powder, coriander powder and Knorr Chef’s Chicken Masala
  • 5 Add salt to taste.
  • 6 Add the slit green chilli, chicken cuts along with beaten yoghurt on a low flame.
  • 7 Add 1 cup (150ml) of water.
  • 8 Close the lid and cook until chicken is done.
  • 9 Turn off the flame add the lemon juice.
  • 10 Garnish with chopped coriander and fried onion.
  • 11 Serve hot!