1,000 Indian Recipes (248 page)

Yogurt Chicken Curry with Caramelized Onions

Bhunnae Pyaz ka Dahi-Murgh

Makes 4 to 6 servings

This dish gets its rich brown color from slowly caramelized onions. Caramelizing onions is an exacting task, but they are worth the work, so don't skimp on cooking time or try to speed it up by increasing the heat. The flavor they impart to the dish is its own reward.

3 tablespoons peanut oil

5 black cardamom pods, crushed lightly to break the skin

2 (1-inch) sticks cinnamon

2 medium onions, finely chopped

1 teaspoon sugar

2 pounds skinless chicken thighs, each cut in half through the bone

2 tablespoons peeled minced fresh ginger

1 large clove fresh garlic, minced

1 to 3 fresh green chile peppers, such as serrano, minced with seeds

1
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tablespoons ground coriander

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teaspoon ground cloves

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teaspoon freshly ground black pepper

1 teaspoon salt, or to taste

1
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cups nonfat plain yogurt, processed in a food processor or blender until smooth

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teaspoon garam masala

Finely chopped scallions, green parts only

1.
Heat the oil in a large saucepan over medium-high heat and cook the cardamom pods and cinnamon until fragrant, about 1 minute. Add the onions and cook, stirring, until golden, about 5 minutes. Reduce the heat to medium-low, sprinkle the sugar on the onions, and continue to cook, stirring, until well-browned, about 10 minutes.

2.
Add the chicken, ginger, garlic, green chile peppers, coriander, cloves, black pepper, and salt, and stir over high heat until the chicken firms up, about 4 minutes.

3.
Add the yogurt, a little at a time, stirring constantly to prevent it from curdling. Keep stirring until it comes to a boil. Reduce the heat to medium, cover the pan, and cook, turning the pieces a few times, until the chicken is tender and the sauce is thick, about 25 minutes. (If the chicken becomes tender and the sauce seems thin, uncover the pan and cook over high heat until the sauce thickens.) Transfer to a serving platter, garnish with garam masala and scallions, and serve.

Fragrant Chicken Curry with Coconut and Sesame Seeds

Khushbudar Murgh Korma

Makes 4 to 6 servings

This is a unique dish from my friend Yasmin AliKhan's kitchen in Los Angeles. Ever the traditionalists—her mother and grandmother, and to some extent, Yasmin herself, insist on preparing each nut and spice individually—I have simplified the recipe somewhat by roasting and grinding them all at once.

1 tablespoon
Hyderabadi Ginger-Garlic Paste

15 shelled raw almonds, coarsely chopped (or store-bought roasted almonds)

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cup shredded unsweetened dried coconut

1 tablespoon white poppy seeds

1 tablespoon sesame seeds

1 tablespoon coriander seeds

1 teaspoon black cumin seeds

3 tablespoons peanut oil

2 (1-inch) sticks cinnamon

7 to 10 green cardamom pods, crushed lightly to break the skin

2 medium onions, finely chopped

1 (2
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- to 3-pound) chicken, skinned and cut into serving pieces (discard the back and wings)

1 teaspoon salt, or to taste

1 cup nonfat plain yogurt, whisked until smooth

2 tablespoons fresh lemon or lime juice

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teaspoon ground green cardamom seeds

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teaspoon freshly ground black pepper, or to taste

2 tablespoons minced fresh mint leaves

1.
Prepare the ginger-garlic paste. Put the almonds in a small nonstick skillet and roast, stirring and shaking the skillet over medium heat, until fragrant and golden, about 2 minutes. Remove to a bowl. Add the coconut, poppy, sesame, coriander, and cumin seeds and roast until golden, about 2 minutes. Add to the bowl with the nuts. Let cool, then transfer everything to a spice or a coffee grinder and grind to make a fine powder.

2.
Heat the oil in a large nonstick wok or saucepan over medium heat, and cook the cinnamon and cardamom pods, stirring, until fragrant, about 1 minute. Add the onions and cook over medium-high heat until golden, about 7 minutes. Add the roasted spices and stir another minute. Add the chicken, ginger-garlic paste, and salt, and cook, turning the pieces, until they are a rich golden color, about 15 minutes.

3.
Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, and cook over high heat until most of it dries up and the chicken is very tender, about 15 to 20 minutes. Mix in the lemon juice.

4.
Sprinkle the ground cardamom seeds and black pepper on top, cover the pan, reduce the heat to low, and simmer 15 to 20 minutes to blend the flavors. Do not uncover the pan or stir.

5.
Alternatively, preheat the oven to 200°F. Transfer everything to an oven-safe serving dish, cover and roast in the oven 15 to 20 minutes to blend the flavors. Garnish with the mint leaves and serve.

Hyderabadi Chicken Curry

Hyderabadi Murgh Korma

Makes 4 to 6 servings

Time-intensive though it might be, this is a perfect dinner party dish, given to me by my friend Yasmin AliKhan. It is an incredibly flavorful crowning achievement for the table. Your guests will remember its captivating flavors, and you will quickly forget the time spent in preparation. This chicken dish also forms the basis of
Hyderabadi Layered Rice with Mixed Vegetables
, an elaborate
biryani
.

1 tablespoon
Hyderabadi Ginger-Garlic Paste

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cup vegetable oil

1 large onion, cut in half lengthwise and then into thin slivers

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teaspoon ground turmeric

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teaspoon cayenne pepper

1 teaspoon salt, or to taste

1 (1-inch) stick cinnamon

3 black cardamom pods, crushed lightly to break the skin

5 to 7 green cardamom pods, crushed lightly to break the skin

3 whole cloves

³
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teaspoon black cumin seeds

2 tablespoons slivered almonds

1 cup nonfat plain yogurt, whisked until smooth

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cup coarsely chopped fresh cilantro, including soft stems (reserve some for garnish)

1 to 3 fresh green chile peppers, such as serrano, minced with seeds

1 tablespoon coarsely chopped fresh mint leaves

1 (2
¹
⁄
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- to 3-pound) chicken, skinned and cut into serving pieces (discard the back and wings)

1.
Prepare the ginger-garlic paste. Heat the oil in a large nonstick saucepan over medium heat and do not increase the heat at any stage of cooking. Cook the onion, stirring, until well-browned, about 10 minutes. Add the ginger-garlic paste, then the turmeric, cayenne pepper, and salt, and stir about 1 minute.

2.
Add the cinnamon, black and green cardamom pods, cloves, cumin, and almonds, and stir another minute. Then add the yogurt, a little at a time, stirring constantly to prevent it from curdling, and cook until the oil separates to the sides, about 7 minutes. Mix in the cilantro, green chile peppers, and mint, and cook another minute.

3.
Add the chicken and cook, turning the pieces, until they are soft, the sauce is very thick, and the oil separates to the sides, about 30 minutes. Transfer to a serving dish, garnish with the reserved cilantro, and serve.

Baked Yogurt-Mint Chicken Curry

Dum Murgh Dahi-Pudina

Makes 4 to 6 servings

There are many yogurt and mint chicken dishes in Indian cuisine, each a little different. In this recipe, I add the same set of ingredients in two stages: once to marinate the chicken and once to make the sauce. Each adds a different flavor.

This saucy dish is an intriguing accompaniment to rice, and can also be layered with cooked rice and baked to make an exotic
biryani
.

3
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tablespoons
Basic Ginger-Garlic Paste
(or store-bought)

2 tablespoons dried mint leaves

2 teaspoons dried fenugreek leaves

2 teaspoons garam masala

1 teaspoon salt, or to taste

2 pounds skinless boneless chicken breasts or thighs, cut into 1
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-inch pieces

2 cups nonfat plain yogurt, whisked until smooth

3 tablespoons peanut oil

1 large onion, finely chopped

1 to 3 fresh green chile peppers, such as serrano, minced with seeds