Chicken Dopiaza

Have you ever felt how it means to "let go"? We always keep reading, "Instead of holding things tight, let it go. If it is not meant for you, it will go away but if it is meant for you, it will come back." Such beautiful words that are good for framing most of the time and easy to say. But when you are faced with a situation which requires to take action, many of us don't know how to do it and how to react.

Finally I have realized how it feels to "let go". There were a few "demons" living inside my head which was inhibiting a lot of my actions. Finally, I got a nice big hit and I took the decision to "let go". It was difficult but once I opened up and let it go, I am feeling very much at ease. It has been long since I have felt so relaxed. There are so many factors that can influence your decision to let go. One of the best reminders is, "is it in the Almighty's will for me?" We clearly know, what is willed, nobody can stop it. Fate cannot be overturned by anybody, how much ever you try to trespass. Once we realize this bitter truth, it becomes easy to give up.  The "demons" are gone from my head. I am free!!! :)

I guess I will stop my heavy talk and move on to the recipe. This is actually not the best time to post this recipe, considering that the prices for onions and tomatoes are skyrocketing!!! ;) Dopiaza means double onions, so there are loads of onions being used in this recipe, but the taste is equally amazing... Definitely an item to be made when you have special guests... :)
3 large onions, chopped
1 tbsp ginger paste
1 tbsp garlic paste
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp chilli powder
1 large tomato, chopped
1 cup (200 ml) water
For the remaining:
1 tsp garam masala powder
1 tbsp oil
1 tsp chopped ginger 
3 green chillies, slit
2 large onions, thinly sliced
1 large tomato, chopped into small pcs
1 tsp chilli powder (increase for spiciness)
1/2 tsp cumin powder 
1 tsp Kasoori methi 
5-6 cashews, soaked and ground into a paste
Coriander leaves for garnish
Salt to taste

Method:

Take a pan and put all the "for masala paste" ingredients. Cover and cook till done. There must be hardly any water left behind. Allow to cool and grind into a smooth paste. Keep aside. Heat another pan, put in the chicken, the masala paste, half the garam masala and salt. Cook till the chicken is done. 

While the chicken is getting cooked, in a frying pan, heat the oil, add the ginger, green chillies, onion and tomatoes and saute till it gets well cooked. Add in the masalas and saute till the raw smell is gone. Add this onion mixture to the cooked chicken and give it a nice stir. Add in the cashew paste and adjust salt. Serve with a garnishing of coriander leaves!

Tastes awesome with just anything - rotis, parathas or plain white rice!