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Indian Chicken Dopiaza | Onion Chicken Pan in 25 Min
(0)
25 min
Quick
Gurkerl Küche
Dopiaza bedeutet wörtlich „zwei Zwiebeln“ – und genau das macht dieses indische Blitzgericht so unvergleichlich aromatisch: Zwiebeln in der samtigen Gewürzsauce und saftige Zwiebelspalten im Finish. Zarte Hendlbrust, feine Gewürze und duftender Basmatireis bringen den Zauber Indiens in nur 25 Minuten auf den Tisch!
Preparation method
Preparation
Rinse the basmati rice thoroughly and cook in lightly salted water according to the package instructions for about 12 minutes until done.
Cut the chicken breast into bite-sized pieces and mix well with the plain yogurt and a little salt. Finely chop 2 onions, garlic, and ginger. Peel the remaining onion and cut it into wedges.
Cooking & seasoning
Heat the clarified butter (ghee) in a deep pan. Sauté the finely chopped onions in it for 3–4 minutes until golden. Briefly sauté the garlic and ginger along with them.
Chef's tip
Tip: For an even more aromatic onion flavor, sear the onion wedges briefly in a little ghee beforehand and stir them in just before the end of cooking.
Serving tip: Freshly warmed naan bread or crispy poppadoms pair wonderfully with this.
Ingredients
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