Chicken Dupiaza | Classic British Indian Restaurant Curry Using My Signature Base Gravy

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is often cheaper.

Cut green peppers into 1-inch cubes.

Cut onions into petal shapes.

Cut tomatoes into wedges.

Cut chicken thighs into pieces about 2-2.5 inches by 1 inch.

Remove excess fat from chicken and clean it.

Marinate chicken with 1 teaspoon ground turmeric, 2 teaspoons Kashmir chili powder, 1 teaspoon salt, and 1-2 tablespoons cooking oil.

Cover marinated chicken with cling film and refrigerate for 30 minutes.

Heat 1 cup of cooking oil in a pan.

Add marinated chicken to the hot oil and cook for 8 minutes, flipping after 4 minutes.

Remove cooked chicken from the pan and set aside.

In the same oil, fry onions and green peppers for 4-5 minutes until rawness is gone.

Add 4 tablespoons of cooking oil to the pan.

Add 2 tablespoons chopped garlic and 1 tablespoon chopped ginger to the hot oil.

Add 1 teaspoon casuri methi, 1 teaspoon salt, 1/2 teaspoon ground turmeric, 1/2 teaspoon ground cumin, 2 teaspoons Kashmir chili powder, 1 teaspoon ground coriander, and 2 teaspoons curry powder to the pan.

Add 1 tablespoon of tomato puri and drizzle with water to prevent burning.

Let the spices cook on low heat until fragrant.

Add the cooked chicken, its juices, 6 green chilies, and 1 tomato cut into wedges to the pan and mix well.

Add about 1 liter of base gravy to the pan.

Increase heat to high and bring the mixture to a boil.

Let the curry simmer until the gravy thickens.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens