Murgh dopiaza(chicken in onion)

4 to 6 servings

Ingredients:

Onions, chopped -- 2
Garlic, chopped -- 4 cloves
Ginger, chopped -- 1 tablespoon
Hot chile peppers, chopped -- 3
Oil or ghee -- 3-4 tablespoons
Coriander -- 1 tablespoon
Ground cumin -- 1 tablespoon
Turmeric -- 1 teaspoon
Cayenne pepper -- 1/2 to 1 teaspoon
Onions, thinly sliced -- 3
Chicken breast or thighs, boneless, skinless, cut into 1-inch cubes -- 1 1/2 to 2 pound
Stock or water -- 2 cups
Saffron (optional) -- pinch
Salt and pepper -- to taste
Yogurt -- 1 1/2 cups

Method

1. Place the two chopped onions, garlic, ginger and chile peppers in a blender or food processor and puree until smooth. Add a little water if necessary.
   


2. Heat the oil or ghee in a heavy-bottomed skillet, wok or kadhai over medium flame. Add the coriander, cumin, turmeric and cayenne and stir into the oil to lightly toast, about 30 seconds. Add the onion puree and sauté until cooked through and somewhat reduced. Add the sliced onions and sauté over low heat until wilted and lightly browned.
   


3. Stir in the chicken, stock or water, saffron, salt and pepper and bring to a boil. Reduce heat to low, cover and simmer for about 20-30 minutes, or until the is cooked through and tender.
   


4. Remove from heat and stir in the yogurt. Adjust seasoning, return to flame and reheat just until the sauce just begins to bubble. Remove from heat and serve.
   

variations
Gosht Dopiaza: Substitute mutton or lamb for the chicken. Increase simmering time to 45-60 minutes.
Bhindi Dopiaza: substitute trimmed whole okra for the chicken and simmer only 15-20 minutes. A cup or so of chopped tomatoes is often added with the okra.
Some recipes say the sliced onions should not be sautéed first, but rather added raw with the stock or water.
A cup or so of chopped tomatoes can be stirred in with the stock or water if you like.
adjust the heat of this dish by adding more or less chili peppers or cayenne.

Notes
Do not allow the dish to boil after adding the yogurt or it could curdle.