How to Cook Indian (90 page)

½ teaspoon ground turmeric

2 teaspoons table salt

1 tablespoon freshly squeezed lemon juice

1/3 cup (65 ml) plus 2 tablespoons oil

2 (1-inch/2½-cm) cinnamon sticks

6 whole cloves

4 dried red chiles, stemmed

2 tablespoons white poppy seeds

1 teaspoon
ajwain

1 teaspoon cumin seeds

10 to 12 whole black peppercorns

1 teaspoon fennel seeds

4 star anise

1½ tablespoons coriander seeds

1 bay leaf

¼ teaspoon freshly grated nutmeg

4 to 6 cloves garlic

¾-inch (2-cm) piece fresh ginger, crushed

2 medium red onions, chopped

1½ cups (180 grams) grated fresh coconut (or frozen unsweetened coconut)

1 tablespoon malt vinegar or cider vinegar

1 tablespoon chopped fresh cilantro

1. Put the chicken in a bowl. Add the turmeric, 1½ teaspoons of the salt, and the lemon juice, and stir well. Cover the bowl with plastic wrap and put in the refrigerator for 30 minutes to marinate.

2. Place a medium nonstick saucepan over high heat and add the 1/3 cup (65 ml) oil. When small bubbles appear at the bottom of the pan, lower the heat to low. Add the cinnamon, cloves, chiles, poppy seeds,
ajwain,
cumin, peppercorns, fennel, star anise, coriander, bay leaf, nutmeg, garlic, ginger, and onions, and sauté for 5 to 7 minutes or until the onions are browned.

3. Add the coconut and sauté for 5 to 7 minutes more or until the coconut is browned.

4. Transfer to a plate and set aside to cool to room temperature.

5. Transfer to a food processor with 1 cup (200 ml) water, and process to a fine paste.

6. Place a medium nonstick saucepan over medium heat and add the remaining 2 tablespoons oil. When small bubbles appear at the bottom of the pan, lower the heat to medium, add the chicken, and sauté for 3 to 4 minutes.

7. Add the spices and coconut mixture and stir well. Add 1 cup (200 ml) water and stir. When the mixture comes to a boil, lower the heat to medium and cook for 25 minutes or until the chicken is cooked through.

8. Add the vinegar, the remaining ½ teaspoon salt, and the cilantro, and stir.

9. Transfer to a serving bowl and serve hot.

Dum Murgh

Chicken cooked in its own steam with flavorful spices

This dish uses a slow-cooking method that was introduced to India by the Mughals in the early sixteenth century. Traditionally, a special pot called a
handi
is used. It is covered with a tight-fitting lid and sealed using a whole-wheat dough to ensure that not a wisp of steam escapes from the pot and the food cooks in its own juices with all the flavors intact.

Serves 4.

2-inch (5-cm) piece fresh ginger

6 to 8 cloves garlic

3 or 4 green chiles, stemmed

1 (1¾-pound/800-gram) chicken, skinned and cut into 12 pieces

1½ cups (375 grams) plain yogurt

1 teaspoon table salt 20 almonds

3 cups (600 ml) vegetable oil

2 medium red onions, sliced

4 teaspoons ghee (page 37)

2 bay leaves

1 tablespoon ground coriander

1 teaspoon ground roasted cumin (page 32)

¼ teaspoon ground mace

¼ teaspoon ground green cardamom

½ teaspoon ground black cardamom

¼ teaspoon ground cinnamon

½ cup (100 ml) heavy cream

1. Put the ginger, garlic, and chiles in a spice grinder with 1 tablespoon water, and grind to a fine paste. Set aside.

2. Trim the excess fat from the chicken, put the pieces in a large bowl, and add the yogurt, gingergarlic-chile paste, and salt. Stir well, cover the bowl with plastic wrap, and put in the refrigerator to marinate for 2 hours.

3. Soak the almonds in 1 cup (200 ml) warm water for 15 to 20 minutes. Peel the soaked almonds and transfer to a food processor. Process to a fine paste. Set aside.

4. Place a medium nonstick wok over high heat and add the oil. When small bubbles appear at the bottom of the wok, add the onions and cook until golden brown. Remove with a slotted spoon and drain on paper towels; set aside to cool.

5. Transfer the onions to a food processor and process to a fine paste. Set aside.

6. Place a medium nonstick saucepan over medium heat and add the ghee. When the ghee melts and small bubbles appear at the bottom of the pan, add the bay leaves and sauté for 30 seconds. Add the chicken and cook for 8 to 10 minutes or until the gravy starts boiling and reducing. Add the coriander, cumin, onion paste, and almond paste dissolved in ½ cup (100 ml) water. Stir well.

7. Cover with a tight-fitting lid or aluminum foil so that the steam does not escape. (Alternatively you can cover the pan and seal the edges using
atta
dough; see page 36.) Cook over low heat for 15 to 20 minutes.

8. Uncover and add the mace, green cardamom, black cardamom, and cinnamon. Stir in the cream.

9. Transfer to a serving dish. Serve hot.

Hara Masala Murgh

Chicken cooked in a green curry

This is one of my favorite dishes, a green curry that is different from most traditional Indian curries such as tomato-onion or coconut.

Serves 4.

35 almonds

1 (1¾-pound/800-gram) chicken, skinned and cut into 12 pieces

1 cup (60 grams) chopped fresh cilantro

½ cup (30 grams) chopped fresh mint

4 green chiles, stemmed

½ cup (60 grams) grated fresh coconut (or frozen unsweetened coconut)

5 whole cloves

1-inch (2½-cm) piece fresh ginger

6 to 8 cloves garlic

1½ teaspoons table salt

3 tablespoons vegetable oil

4 green cardamom pods

2 medium red onions, peeled and chopped

1½ cups (375 grams) plain yogurt, whisked

1 tablespoon ground coriander

1 tablespoon ground roasted cumin (page 32)

¼ cup (50 ml) heavy cream

1. Soak the almonds in 1 cup (200 ml) warm water for 15 to 20 minutes. Peel the soaked almonds and transfer to a spice grinder. Grind to a fine paste. Set aside.

2. Put the cilantro, mint, chiles, coconut, cloves, ginger, and garlic in a food processor with 1 teaspoon of the salt and 1 cup (200 ml) water, and process to make a smooth chutney. Transfer the chutney to a large bowl.

3. Add the chicken to the chutney and stir well to coat. Cover the bowl with plastic wrap and put in the refrigerator to marinate for 30 minutes.

4. Place a medium nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, pound the cardamom and add it to the oil. Add the onions and sauté for 5 minutes or until golden brown.

5. Add the chicken and sauté for 2 to 3 minutes or until the extra moisture dries up and the sauce coats the chicken well.

6. Add the almond paste and yogurt, and cook, stirring, for 2 minutes.

7. Add the coriander, cumin, and the remaining ½ teaspoon salt, and stir well. Increase the heat to high, cover, and cook for 2 minutes. Lower the heat to medium and cook for 15 to 20 minutes or until the chicken is cooked through and tender.

8. Add the cream and stir.

9. Transfer to a serving dish. Serve hot.

Kachchi Mirchi Ka Murgh

Stuffed chiles with chicken marinated in spiced yogurt

Stuffing chiles with the spice mix may be laborious, but the results are spectacular. Do try this recipe.

Serves 4.

1 (1¾-pound/800-gram) whole chicken, skinned and cut into 12 pieces

2 green chiles, stemmed

2 teaspoons yellow mustard seeds

10 to 12 small
bhavnagri mirchi
(large green chiles; see Note)

2 teaspoons ground fennel seeds

½ teaspoon ground fenugreek

2 teaspoons ground roasted cumin (page 32)

½ teaspoon
kalonji
(nigella; see Note page 231)

1½ teaspoons table salt

1 cup (250 grams) plain yogurt, whisked

2 tablespoons vegetable oil

2 medium red onions, sliced

1 tablespoon fresh ginger paste (page 12)

1 tablespoon fresh garlic paste (page 12)

1 tablespoon ground coriander

½ teaspoon ground turmeric

½ teaspoon red chile powder

1. Trim off the excess fat from the chicken.

2. Put the green chiles in a mortar and crush, using a pestle. Transfer to a small bowl and set aside. Crush the mustard seeds in the mortar, transfer them to another bowl, and set aside.

3. Slit the
bhavnagri
chiles on one side and remove and discard the seeds. Set aside.

4. In a small bowl, combine the fennel, fenugreek, cumin, crushed mustard seeds,
kalonji,
and ½ teaspoon of the salt. Stuff this mixture into the slit
bhavnagri
chiles and set aside.

5. Put the chicken in a large bowl. Add the remaining 1 teaspoon salt, the yogurt, and crushed chiles, and stir. Let the chicken marinate for about 15 minutes.

6. Place a medium nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the onions and sauté for 2 to 3 minutes or until soft. Add the stuffed chiles and stir.

7. Add the ginger paste, garlic paste, coriander, turmeric, and chile powder, and sauté for 2 to 3 minutes. Lower the heat to low, cover, and cook for 10 minutes or until the chiles are soft.