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Chicken Dopiaza | Spiced Indian Onion Skillet in 25 Min
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25 min
Quick
Gurkerl Küche
Ein echter Klassiker der indischen Küche im Express-Format: Zartes Hendlbrustfilet trifft auf eine aromatische, würzige Tomaten-Masala-Sauce und doppelte Zwiebelpower. Ein Teil der Zwiebeln schmilzt sanft in der Sauce, während saftige rote Zwiebelspalten für herrlich süßlichen Biss sorgen. In nur 25 Minuten auf dem Tisch!
Ingredients
Preparation method
Preparation
Rinse the basmati rice thoroughly under cold water and cook in lightly salted water according to the packet instructions for approx. 12 minutes until done. Keep warm in the meantime.
Pat the chicken breast dry and cut into approx. 2–3 cm bite-sized cubes. Finely chop the yellow onions, garlic, and peeled ginger. Peel the red onions, quarter them, and separate the layers into wide petals.
Cooking in the pan
Heat 1 tbsp of clarified butter (ghee) in a deep pan. Sear the red onion petals over high heat for 2–3 minutes until lightly browned but still crisp. Remove and set aside.
Chef's tip
Tip for keeping warm: You can warm naan bread briefly in a preheated oven at 180 °C for 3–4 minutes and serve it alongside.
Milder taste: If you prefer it even milder, stir a tablespoon of plain yoghurt into the sauce at the end.
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