4 large chicken breasts, skinned
4 large onions, coarsely chopped
1 inch fresh ginger root, peeled
and chopped
4 cloves garlic, peeled and chopped
4 tablespoons vegetable oil
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon chili powder
7 ounces canned tomatoes
6 ounces warm water
2 cinnamon sticks, broken up
4 cardamom pods, split
4 whole cloves
2 bay leaves
1 teaspoons salt
2 tablespoons ghee
1 large onion, thinly sliced
1 tablespoon fresh coriander, chopped
1. Cut each chicken breast into 3 pieces. Wash and dry well.
2. Place the chopped onion, ginger and garlic in a food processor and blend to a smooth paste; add a little water if necessary.
3. Heat the oil in a large pan over a medium heat and add the onion puree.
4. Stir-fry for 4-5 minutes and then add the turmeric, coriander, cumin and chili powder, fry 5 minutes stirring gently.
5. Add the juice from the canned tomatoes a little at a time to prevent the spice from sticking to the pan; add the chicken and fry over medium heat until it is no longer pink.
6. Pour in the water, cinnamon, cardamom, cloves, bay leaf, salt and the tomatoes.
7. Bring to a boil, cover and reduce heat; simmer for about 25 minutes or until the sauce is fairly thick; cook a little longer uncovered to thicken sauce if required.
8. Heat the ghee in a separate pan, sauté the sliced onions and add along with the coriander to the chicken mixture.
Notes: The term Do-Piaza means cooked with twice as much onion. Technically it would mean that you use exactly a ratio of 2:1 onions to chicken.