Recipe: Chicken Do-Piaza (Indian-style)

CHICKEN DO-PIAZA

1 cup plain whole-milk yogurt
FOR THE ONION-ORANGE PUREE:
2 large white or yellow onions (about 1 pound)
1/2 cup freshly squeezed orange juice
1/4 cup water
1 tablespoon grated fresh ginger
3 garlic cloves, coarsely chopped
2 teaspoons coriander seeds, lightly toasted and ground
1 teaspoon ground turmeric
1/4 teaspoon cayenne, or to taste (or 1 small dried red chile)
Coarse salt
FOR THE CHICKEN:
8 bone-in, skinless chicken thighs (about 2 pounds total) or bone-in skinless chicken breasts.
2 teaspoons ghee (clarified butter, see note) or vegetable oil

TO PREPARE THE YOGURT:
Drain the yogurt 4 to 6 hours in advance by setting a small mesh sieve over a tall medium bowl so that the bottom of the sieve sits at least 1 1/2 inches above the bottom of the bowl. Line the strainer with cheesecloth, paper towels or a paper coffee filter. Pour the yogurt into the sieve and refrigerate for 4 to 6 hours. Discard the liquid in the bowl and use the soft, thick cheese that is in the sieve.

TO PREPARE THE ONION-ORANGE PUREE:
Thinly slice one onion, place the slices in a strainer or colander, and rinse them thoroughly with cold water. Set aside to drain.

Coarsely chop the other onion and place it in a blender. Add the orange juice, water, ginger, garlic, coriander, turmeric, cayenne or chile and one teaspoon salt. Blend on high speed until it becomes a smooth puree. (You can also do this in a food processor, but the texture of the sauce will be coarser.)

TO PREPARE THE CHICKEN:
Rinse the chicken thighs with cold water and thoroughly dry them with paper towels to enable them to brown well. Season the chicken with salt.

Heat the ghee in a heavy-based 12-to 14-inch shallow braising pan over medium-high heat. When the fat is almost shimmering, add the chicken in batches so that the pan is not crowded. Lightly brown on both sides, turning with tongs, 6 to 8 minutes total per batch. Transfer to a large plate to catch the drips. When all the chicken is browned, pour off all but a tablespoon of fat from the pan, retaining any browned bits on the bottom of the skillet.

Return the pan to medium-high heat. Gradually pour in the orange-onion puree. (Stand back; it will sputter.) Simmer about 5 minutes, scraping the bottom and stirring with a wooden spoon.

Add the chicken to the sauce along with any juices that pool under it. Turn the pieces to coat them with the sauce. Return to a simmer. Cover, reduce the heat to low, and simmer gently. Check after 10 minutes to make sure that the simmer is quiet and not turbulent. If the latter, lower the heat. After 20 minutes, turn the chicken pieces with tongs. Continue braising the thighs for 40 to 45 minutes, or breasts for 30 to 35 minutes, until the chicken is fork-tender.

With tongs, transfer the chicken to a platter. Cover loosely with foil.

Add the reserved onion slices to the pan and stir. Replace the cover and set off the heat undisturbed for 5 minutes. The onions will be crisp and mildly pungent.

Stir the drained yogurt into the onions in the pan with a wooden spoon, working the onions into the sauce. Heat the sauce very gently over medium heat until the yogurt is warmed through. Don't let the sauce boil or it will look curdled. Taste and adjust with salt and cayenne.

Return the chicken to the pan, turning to coat.

TO SERVE:
Serve, spooning the sauce and onions over the chicken.

Makes 4 servings
Source: All About Braising by Molly Stevens