1,000 Indian Recipes (239 page)

Authors: Neelam Batra

BOOK: 1,000 Indian Recipes

12.92Mb size Format: txt, pdf, ePub

4.
Mix in the fenugreek leaves and cilantro, then carefully add the halved eggs and simmer about 5 minutes. Transfer to a serving dish, sprinkle the black pepper on top, and serve.

Goan Egg-Drop Curry with Coconut and Tamarind

Goa ki Unda Kari

Makes 4 to 6 servings

Lots of coconut, a little bit of tamarind, and fragrant spices are the flavor elements of this traditional egg curry from Goa, in the west. Use fresh coconut for the best and most delicate flavor.

1 to 2 tablespoons
Tamarind Paste

¹⁄
₂cup + 2 tablespoons
Coconut Milk
(or store-bought)

8 large eggs

¹⁄
₂cup grated fresh or frozen coconut or shredded unsweetened dried coconut

1 large clove fresh garlic, peeled

1 tablespoon ground coriander

1 teaspoon ground mustard seeds

¹⁄
₂teaspoon ground cumin

¹⁄
₄teaspoon ground turmeric

¹⁄
₈teaspoon ground cinnamon

¹⁄
₈teaspoon ground cloves

¹⁄
₂piece star anise, finely ground

2 tablespoons vegetable oil

1 medium onion, finely chopped

1 fresh green chile pepper, such as serrano, minced with seeds

2 to 3 cups water

1 teaspoon salt, or to taste

1.
Prepare the tamarind paste and coconut milk. Then, in a medium saucepan, place 6 eggs in water to cover by 2 inches and bring to a boil over high heat. Reduce the heat to medium, cover the pan and simmer until the eggs are hard-boiled, about 10 to 12 minutes. Let cool or plunge into cold water, shell them, then cut them in half lengthwise.

2.
In a food processor or a blender, process together the coconut, garlic, coriander, mustard seeds, cumin, turmeric, cinnamon, cloves, and star anise to make it as smooth as possible.

3.
Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onion, stirring, until golden, about 5 minutes. Add the green chile pepper and the coconut-spice mixture and stir another 5 minutes. Add the water, tamarind paste, and salt and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the sauce is smooth, about 15 minutes. Then add
¹⁄
₂cup coconut milk and bring to a boil over medium heat.

4.
In a small bowl, lightly beat the 2 tablespoons coconut milk and the 2 remaining eggs (discard the yolks, if you wish to). Pour this mixture into the curry and stir lightly to mix, until the eggs are firm, about 2 minutes.

5.
Then add the hard-boiled eggs and simmer over medium-low heat about 5 minutes to blend the flavors. Serve hot.

Chicken

Chicken these days often signals humdrum meals in America. Because it is easy to find, relatively affordable, and usually cooks quickly, families eat it a lot, often preparing it in the same simple ways.

Indians, however, continue to think of chicken as more than a dinner fallback; instead, Indian chicken recipes are refreshingly unique, with imaginative flavoring. To name just a few: Tandoori Chicken, which is authentically grilled in a clay oven; the special
kormas
(rich yogurt, cream, and nut-based curries), such as
Hyderabadi Chicken Curry
; and the super-hot
vindaloo
Goan-Style Spicy Chicken Curry
.

Some information to know: Indian chicken is always trimmed of skin and excess fat. The concept of eating the skin simply isn't understood in India. And today, given what we know about the fat content of poultry skin, this is a smart practice. Even though chicken may lose some moisture and flavor without the skin and fat, Indian cooks resolve this by marinating or pan-cooking the chicken with
masalas
(spice blends) and seasonings and by monitoring the temperature and cooking times.

Most authentic Indian chicken preparations call for bone-in pieces, because as they cook, the bones add to the flavor of the chicken, as well as to the fun of eating chicken—right off the bone. However, for convenience, and aesthetics, it is fine to make the dishes with boneless pieces, as well. Most of the time, that is my preference.

For variety, keep in mind that most of the chicken recipes also work well with turkey. Cut the pieces into the sizes specified in the recipes before cooking. If the pieces are larger, adjust the cooking time accordingly.

Grilled and Dry-Cooked Chicken and Turkey Dishes

Grilled Tandoori Chicken

Tandoori Murgh

Makes 4 to 6 servings

Whenever the words "
tandoori
chicken" are mentioned, a dramatically red chicken may flash before your eyes. This arresting red color, however, is purely for visual appeal. The chicken's real flavor comes from the marinade, and its smoky richness from the juices and marinades as they drip onto hot coals. (For best flavor, marinate the chicken the day before cooking or leave enough time for the two marinating steps.)

Authentically, this chicken should be roasted whole in a
tandoor
, but the best alternatives are an outdoor grill, a smoker, a rotisserie, and, failing all those, the oven or broiler. This recipe offers directions for grilling, broiling, and roasting. For the outdoor grill and the oven, you can either roast a whole chicken or, for ease and convenience, use serving-size pieces.

2 tablespoons
Basic Ginger-Garlic Paste
(or store-bought)

1 (2
¹⁄
₂- to 3-pound) whole chicken, skinned

2 tablespoons fresh lime or lemon juice

¹⁄
₂teaspoon salt, or to taste

¹⁄
₃cup nonfat plain yogurt, whisked until smooth

2 tablespoons heavy cream

1 tablespoon peanut oil

1 teaspoon garam masala

1 teaspoon ground dried fenugreek leaves

¹⁄
₂teaspoon ground cumin

1 teaspoon ground paprika

¹⁄
₄teaspoon cayenne pepper, or to taste

¹⁄
₈teaspoon ground turmeric

1 tablespoon melted butter for basting

Scallion whites and lemon wedges

1.
Leaving the chicken whole, with a sharp knife make deep, 1
¹⁄
₂-inch cuts all over the chicken—3 on each breast, 3 on each thigh and 2 on each drumstick—then place in a non-reactive dish. In a small bowl, mix together the lime juice and salt and rub it over the chicken, making sure to reach inside the cuts. Cover with plastic wrap and marinate in the refrigerator about 2 hours. Meanwhile, prepare the ginger-garlic paste.

2.
After the chicken has marinated, in another small bowl, mix together the yogurt, cream, oil, ginger-garlic paste, garam masala, fenugreek leaves, and cumin.

3.
Heat the oil in a small nonstick saucepan over medium-high heat until hot but not smoking. Remove from the heat and add the paprika, cayenne pepper, and turmeric. Mix the spiced oil into the yogurt mixture. Rub the yogurt well over and inside the chicken. Cover with plastic wrap and marinate in the refrigerator, at least 8 and up to 24 hours.

4.
To grill: Preheat the grill to medium-high (about 375°F to 400°F). Grill, turning the chicken as needed, until the meat is soft and charred in a few places and opaque inside, 20 to 25 minutes. Baste with the melted butter and grill, turning, another 3 to 5 minutes.

5.
To broil: Preheat the broiler. Place the marinated chicken (whole or cut up into serving pieces) on a roasting or broiler pan with a tray underneath to catch the dripping juices and broil in the lower center section of the oven or broiler (about 10-inches from heat source) until the chicken is opaque inside when tested with a knife, 25 to 30 minutes. Turn a few times and watch the heat. If the chicken browns too quickly, cover with foil.

6.
To bake (with a gas oven): Preheat the oven to 375°F. Cut the chicken into serving pieces and place on a roasting rack with a tray underneath to catch the juices. Bake, covered with aluminum foil, in the center section of the oven until the chicken is lightly browned and the meat is soft and opaque inside when tested with a knife, 30 to 35 minutes. Turn and baste the pieces with the butter a few times while they're cooking.

7.
Transfer to a serving platter, garnish with the scallions and lemon wedges, and serve whole or quartered.

Griddle-Fried Chicken Skewers with Mango-Ginger Sauce

Tava Murgh Kabaab aur Aam ki Chutni

Makes 4 to 6 servings

Inspired by the abundance of fruit readily available in California, and guided by Indian cooking traditions, I created this dish. The sweetness of ripe mangoes, offset by tangy lime juice and mildly hot ginger, all come together to give these griddle-cooked chicken strips an incredible flavor. Grill the chicken, if you wish.