This curry is pretty spicy, so if you prefer a milder curry I recommend halving the chili used in this. I hesitate to call this curry dopiaza, because that type of curry uses properly caramelized onions to achieve a deep sweetness. This is more of a cheat version of that curry that is almost as good and doesn’t take multiple hours to make.

Marinated Chicken
3 chicken fillets
1/2 dl yogurt
1-2 tsp tumeric
1 tsp chili
1 tsp garam masala

Onion Sauce
4-6 onions
1 red pepper
1 green chili
1 tsp fenugreek
1 tsp cumin
1 tsp coriander
1-2 tbsp garlic-ginger paste
400 ml canned cherry tomatoes

To finish
2-3 chilies
1 onion

1. Mix yogurt and spices for the marinade. Chop chicken in to chunks and mix in to marinade. Leave chicken to marinade in the fridge overnight.
2. Roughly slice onions and saute over high heat until translucent.
3. Add spices and garlic-ginger paste, fry for 1 minute, then add chopped chili and pepper. Fry on medium heat for 10-15 minutes
4. Add canned tomatoes and reduce until the tomatoes start braking down.
5. Let the sauce cool slightly, then blitz in a food processor until smooth
6. Fry chicken on high heat until browned. Transfer on to a plate. The chicken does not need to be cooked through at this point.
7. Thinly slice the remaining onion, and chop chilies in to large pieces. saute both until translucent. Add sauce and chicken. Let simmer until chicken is cooked through
8. Serve with rice