Chicken Dupiaza - British Indian Restaurant Style

Step 1: Prepare Vegetables and Chicken

Cut green peppers into 1-1.5 inch cubes and onions into petals. Cut tomatoes into wedges and finely chop fresh coriander. Cut chicken thighs into 2-2.5 inch pieces, removing any excess fat.

Step 2: Marinate Chicken

In a bowl, add the cut chicken. Add 1 tsp turmeric powder, 1 tsp Kashmiri chili powder, 1 tsp salt, and 1-2 tbsp cooking oil. Mix thoroughly until the chicken is well coated. Cover with cling film and refrigerate for 30 minutes.

Step 3: Fry Chicken

Heat 1 cup of cooking oil in a pan over high heat. Once the oil is hot, carefully add the marinated chicken pieces. Fry the chicken for a total of 8 minutes, flipping halfway through (4 minutes per side), until lightly browned and partially cooked.

Step 4: Fry Onions and Peppers

Remove the fried chicken from the pan and set aside. In the same oil, add the cut onions and green peppers. Fry for 4-5 minutes until their raw taste is gone and they are slightly softened. Remove the fried onions and peppers and set aside.

Step 5: Prepare Spice Base

Pour out any excess oil from the pan, leaving about 4 tbsp of oil. Turn the gas back on to low heat. Add 2 tbsp chopped garlic, 1 tbsp chopped ginger, 1 tsp kasoori dried methi leaves, and 1 tsp salt. Stir and cook until the raw smell of ginger and garlic disappears.

Step 6: Add Ground Spices and Tomato Puree

Add 0.5 tsp turmeric powder, 0.5 tsp ground cumin, 2 tsp Kashmiri chili powder, 1 tsp ground coriander, and 2 tsp curry powder. Add 1 tbsp tomato puree. Stir well, adding a drizzle of water to prevent the spices from burning and to deglaze the pan. Cook for a few minutes until the spices are fragrant and the oil starts to separate.

Step 7: Combine Ingredients

Add the fried chicken (with any accumulated juices), the fried onions and peppers, 6 green chilies, and the tomato wedges to the pan. Mix all the ingredients thoroughly with the spice base.

Step 8: Add Base Gravy and Simmer

Increase the heat to the highest setting. Pour in 1 liter (approximately 4 cups) of base gravy. Stir well to combine. Bring the curry to a boil, then reduce the heat to low, cover the pan with a lid (or foil), and let it simmer for 8-10 minutes. The gravy should thicken to a custard-like consistency and the oil should separate. Check for seasoning and adjust salt or chili powder if needed.

Step 9: Final Touches and Serve

Once the curry has reached the desired consistency and the oil has separated, add a few sprinkles of homemade garam masala, kasoori dried methi leaves, and fresh coriander. Stir gently. Turn off the gas. Serve the Chicken Dupiaza hot with steamed rice, garnished with fresh green chilies, red onion slices, tomato wedges, and a lime wedge.

• Use chicken thighs (off the bone) for best flavor.

• Pre-cook onions and peppers to remove their rawness, which is a restaurant technique for faster service.

• Add a drizzle of water to the spices to prevent burning and deglaze the pan, enhancing flavor.

• Adjust spice levels by adding more or fewer green chilies and chili powder according to your preference.

• For a milder dish, reduce the amount of green chilies and Kashmiri chili powder.

• If you prefer a spicier curry, increase the amount of chili powder.

• You can use store-bought curry powder or make your own mix curry powder (refer to the channel's 'My Dad's Mix Powder Recipe Revealed' video).

• For tomato puree, use store-bought or homemade (refer to the channel's 'Tomato Puree Recipe' video).