Authors: Hari Nayak
¼ teaspoon ground turmeric
3 tablespoons coarsely chopped garlic
One 1-in (2.5-cm) piece fresh ginger, peeled and coarsely chopped
1 teaspoon cumin seeds
4 tablespoons oil
11/4 to 1 1/2 lbs (600 g to 750 g) skinless, boneless chicken thighs and/or breasts, cubed
1 teaspoon salt, plus more if needed
2 tablespoons tomato paste
1 teaspoon Home-Style Garam Masala (page 35)
1 cup (250 ml) water
4 tablespoons chopped fresh coriander leaves (cilantro)
1 Place the onion, green chili peppers, turmeric, garlic, ginger and cumin seeds in a blender and process, adding a few tablespoons of water to make a smooth thick paste.
2 Heat the oil in a large saucepan or wok over medium-high heat. Add the chicken and salt and fry, stirring frequently, for 7 to 10 minutes, or until golden. Using a slotted spoon, remove the chicken from the pan and set aside.
3 To the same pan you used to cook the chicken, add the spice paste and fry over low heat for 2 minutes, until fragrant. Add the chicken, tomato paste, Home-Style Garam Masala and cook gently, stirring well, for 3 to 4 minutes. Add the water, cover the pan, and increase the heat to medium. Simmer gently for 15 minutes, or until the chicken is cooked through and tender. Taste for seasoning, and add more salt if needed. Sprinkle with the fresh coriander leaves and serve hot.
Coconut Chicken Curry Kori Ghassi
Curry leaves and coconut give this mild curry, typical fare along the west coast of India, its distinctive flavor and creamy texture. When in India I serve this curry with steamed south Indian red rice, the traditional accompaniment. In the United States, procuring red rice requires a trip to the local Asian or Indian supermarket, so I typically serve Basmati or any long-grain rice, Baked Garlic Naan (page 134) or even a crusty French bread, which is equally delicious. During my childhood, this was (and still is) one of my favorite curries, and when my mother made dosa (rice flour pancake) or buttered Western-style white bread to go with it, I would fill up on it and eat nothing else.
Serves 6
Prep time: 15 minutes
Cook time: 20 minutes
1 whole chicken (about 31/2 to 4 lbs/1.6 to 1.75 kg), quartered (see “Tips for Cutting Whole Chickens and Chicken Pieces” page 112), or 3 1/2 to 4 lbs/1.6 to 1.75 kg) bone-in chicken pieces of your choice, cut into 2-in (5-cm) pieces
1/2 cup (125 ml) oil
1/2 cup (50 g) shredded, unsweetened coconut (frozen, reconstituted dried, or freshly grated) (page 24)
1 tablespoon peeled and minced fresh ginger
1 tablespoon minced garlic
6 fresh green chili peppers, minced
1 teaspoon fennel seeds
1 teaspoon cumin seeds
3 whole cloves
1 whole star anise
One1/2-in (1.25-cm) cinnamon stick
10 fresh or dried curry leaves
1 onion (about 1/3 lb/150 g), sliced
1 large tomato (about 1/2 lb/250 g), chopped
1/2 cup (125 ml) coconut milk
1/4 cup (65 ml) water
4 tablespoons chopped fresh coriander leaves (cilantro)
Salt, to taste
1 Using a cleaver or a large chef’s knife, cut the chicken pieces into 2-inch (5-cm) sections. If cutting the legs is too daunting, just leave them whole. Cut the chicken pieces into 2-in (5-cm) pieces.
2 Heat 1 tablespoon plus 1 teaspoon of the oil in a heavy-bottomed skillet over medium-high heat. Add the coconut, ginger, garlic and green chili peppers and sauté, stirring constantly, for 1 minute.
3 Place the sautéed coconut-ginger mixture in a food processor or a blender along with the fennel, cumin and cloves. Process this mixture with a little water to make a smooth paste. Set aside.
4 Heat the remaining oil in a heavy-bottomed skillet over medium-high heat. Add the star anise, cinnamon stick, curry leaves and onion, and fry until the onion slices are light golden brown, about 3 minutes. Add the chicken pieces and cook until browned, about 5 minutes. Add the ground coconut-ginger paste, tomato, coconut milk and water, and reduce the heat to low. Simmer, covered, until the chicken is cooked, about 15 to 20 minutes. Stir in the fresh coriander leaves and salt. Serve hot.
Serves 4
Prep time: 15 minutes plus 2 hours for marinating
Cook time: 20 minutes
1/3 cup (80 ml) thick, Greek-style plain yogurt or sour cream
1 tablespoon plus 1 teaspoon paprika
2 teaspoons ground coriander
3 teaspoons Home-Style Garam Masala (page 35)
1 tablespoon plus 1 teaspoon Ginger-Garlic Paste (page 32)
11/4 to 1 1/2 lbs (600 to 750 g) skinless, boneless chicken pieces, cut into 2-in (5-cm) cubes
Nonstick cooking spray or oil, to grease the grill pan
2 tablespoons oil
1 large red onion (about 1/2 lb/250 g), minced
11/4 cups (300 ml) tomato purée
21/2 tablespoons tomato paste
1 teaspoon salt, plus more if needed
4 tablespoons chopped fresh coriander leaves (cilantro)
2 tablespoons softened butter (optional)
1 Mix together 2 tablespoons of the yogurt or sour cream, 2 teaspoons of the paprika, 1 teaspoon of the ground coriander, 1 teaspoon of Home-Style Garam Masala, and half of the Ginger-Garlic Paste in a large mixing bowl. Add the diced chicken and mix until the chicken pieces are well coated. Let marinate in the refrigerator for 2 hours.
2 Heat a grill pan over medium heat and grease with nonstick cooking spray or a little oil. Place the chicken cubes on the grill pan and cook all sides until well browned, about 4 to 5 minutes per side. Set aside.
3 Heat the oil in a large, heavy-bottomed skillet over medium-high heat. When hot, add the onion and sauté until translucent, about 1 minute. Add the remaining Ginger-Garlic Paste and cook until the mixture turns golden brown, about 1 to 2 minutes. Add the remaining paprika and ground coriander. Mix well and cook for another 30 seconds.
4 Add the tomato purée, tomato paste and salt, and cook, stirring constantly, until the oil separates from the masala, about 2 minutes. This technique is called bhunao. Remove from the heat.
Chicken Tikka Masala Murg Tikka Masala
This is the most popular dish in Indian restaurants outside India. It was made popular by the curry houses in the UK, and is essentially a restaurant dish and not a home-style dish. I get a lot of requests from my non-Indian friends to make this dish at home. Here is a recipe that is by far the closest that one can get to the restaurant versions of Chicken Tikka Masala—aka CTM. The chicken is cooked two-thirds of the way through and then simmered in the sauce. For an equally tasty version—known as “Butter Chicken” in India—toss cooked and shredded Tandoori Chicken (page 112) into this delectable sauce. I have also used grilled swordfish or halibut with the same recipe with very good results. As with the chicken, the fish is partially grilled and then added to the tomato-onion purée to finish cooking. Cook the fish in the purée for not more than five minutes.
Making the Tikka Masala
5 Transfer the onion-tomato mixture to a food processor or blender and process to a smooth paste. Add a little water if the mixture gets too thick.
6 Pour the tomato-onion purée back into the skillet and set over medium heat. Whisk in the remaining yogurt or sour cream, making sure it is well blended.
7 Add the chicken and reduce the heat to medium-low. Cover the pan and allow the chicken to simmer until it is completely cooked, about 7 to 8 minutes. Stir in the remaining Home-Style Garam Masala, the fresh coriander leaves and butter, if using, and mix well. Taste for seasoning and add more salt if needed. Serve hot.
Tandoori Chicken
Murg Tandoori
Known as the “King of the Kebab,” Tandoori Chicken is the best-known Indian delicacy and the tastiest way to barbecue chicken. The chicken should be marinated for at least four hours, but the longer you marinate the chicken, the better. The use of red food coloring, which creates the unique red color for which this dish is known, is optional. I’ve included instructions for roasting the chicken pieces in the oven or grilling them on a gas or charcoal grill, which will create a more authentic flavor. Traditional accompaniments are Mint Chutney (page 39) and Cucumber and Onion Chaat (page 42). For a complete meal, also serve Basmati Rice with Whole Spices (page 132) and Cucumber and Yogurt Raita (page 45).
Serves 4
Prep time: 20 minutes plus 4 hours for marinating
Cook time: 30 minutes
1 whole chicken, approximately 31/2 to 4 lbs (1.6 to 1.75 kg), skinned, or 3½ to 4 lbs (1.6 to 1.75 kg), bone-in chicken pieces of your choice, skinned
1 teaspoon Asian chili powder or cayenne pepper
1 teaspoon paprika
3 teaspoons salt
Juice of 1 lemon
4 tablespoons malt vinegar
1/3 cup (90 g) plain yogurt
1/2 cup (125 ml) heavy cream
One 2-in (5-cm) piece fresh ginger, peeled and coarsely chopped
4 tablespoons coarsely chopped garlic
1 fresh green chili pepper, coarsely chopped
1 teaspoon ground cumin
1 teaspoon Home-Style Garam Masala (page 35)
1 teaspoon saffron threads
1 drop red food coloring
1 cup (2 sticks/225 g) melted butter, for basting
4 lime wedges
Mint Chutney (page 39), for serving
1 If using bone-in chicken pieces, jump ahead to Step 2. If using a whole chicken, cut the chicken into four parts, following the tips below.
2 Using a cleaver or a large chef’s knife, cut the legs into two pieces (thigh and drumstick) and the breasts into four pieces. If cutting the legs in two is too daunting, just leave them whole. Cut 2-inch (5-cm)-long slits (deep enough to reach the bone) into each side in the leg pieces. Make similar slits on the breast pieces.
3 Mix together the Asian chili powder or cayenne pepper, paprika, salt, lemon juice and vinegar in a small bowl to make a paste. Rub the paste over the chicken pieces evenly and into the slits. Set aside for 15 to 20 minutes.
4 Place the yogurt, cream, ginger, garlic, green chili pepper, cumin, Home-Style Garam Masala, saffron and food coloring in a food processor or blender and process to make a smooth paste. Rub the chicken pieces with the yogurt mixture, making sure the marinade goes into the slits in the chicken. Let marinate in the refrigerator for at least 4 hours or overnight.
5 To roast the chicken: Preheat the oven to its highest setting. Take the chicken out of the marinade and place it on a rack in a rectangular baking pan or roaster. Roast the chicken for 25 to 30 minutes, or until done. This technique is called bhunnana. Baste the chicken pieces with the melted butter during the roasting process. Serve garnished with lime wedges.
6 To grill the chicken: Set up the grill for cooking with two heat zones and preheat the grill to high and medium. (Note: The larger pieces of chicken will cook more slowly than the smaller pieces. To have perfectly cooked chicken pieces that are all done at the same time, it is best to cook with two heat zones.) As the smaller pieces become cooked, move them to the low-heat side of the grill to keep them warm while the larger pieces continue to cook. If your grill doesn’t have the capability of having multiple heat zones, simply put the large chicken pieces on first, followed by the smaller pieces. Cook the chicken pieces for about 10 to 15 minutes, then turn and cook the other side. Baste the chicken pieces with the melted butter during the grilling process. In about 25 to 30 minutes, the chicken should be cooked. As the chicken cooks, it becomes firmer. To judge doneness, look for good color and firmer meat on the bottom side of the chicken. To be completely sure of doneness, cook until the internal temperature reaches 165°F (74°C).
TIPS FOR CUTTING WHOLE CHICKENS AND CHICKEN PIECES There are different ways to quarter a whole chicken, the easiest and fastest way is starting with the legs. Take a leg in your hand and feel along it until you find the upper joint between the thighbone and leg. This feels like an indentation in the bone. Using a sharp, large knife, cut at the joint. The leg will separate from the breast with ease. Repeat with the other leg. Cut the chicken in half down the center, through the middle of the breast plate. You will now have 4 large pieces. Cutting bone-in chicken pieces—breasts, thighs, legs—into smaller segments isn’t difficult. All you need is a large sharp knife. Legs, due to their thicker bone, cause the great challenge, and can be more easily cut with a sturdy cleaver. If cutting the legs in two is too daunting, simply leave them whole.
Madras Chicken
Kozi Varuval
This wonderfully spicy and flavorful dish comes from the south Indian state of Tamil Nadu. The spice combination and abundance of black pepper make this curry very unique, while the addition of yogurt gives it a smooth texture and tangy flavor. It was always a favorite in my family’s home in India. Enjoy its fiery flavors and thick texture with Whole-Wheat Griddle Breads (page 136) or Basmati Rice with Whole Spices (page 132).
Serves 4
Prep time: 15 minutes
Cook time: 20 minutes
1/2 cup (125 g) plain yogurt
5 tablespoons black peppercorns, pounded
2 tablespoons Ginger-Garlic Paste (page 32)
Juice of 1 lemon
2 teaspoons salt, plus more if needed
1 whole chicken, about 31/2 to 4 lbs (1.6 to 1.75 kg) cut into pieces, or 3 1/2 to 4 lbs (1.6 to 1.75 kg), bone-in chicken pieces of your choice
3 tablespoons oil
1 large onion (about 1/2 lb/250 g), chopped
2 tablespoons minced garlic
2 tablespoons peeled and minced fresh ginger
2 tomatoes (about 3/4 lb/350 g), chopped
1/2 cup (125 ml) water
1 teaspoon Home-Style Garam Masala (page 35)
4 tablespoons chopped fresh cilantro leaves (cilantro)
1 Whisk the yogurt in a large mixing bowl until smooth. Add the pounded black pepper, Ginger-Garlic Paste, lemon juice and salt to the yogurt and mix well. Add the chicken pieces to the yogurt mixture and marinate for at least 1 hour in the refrigerator.
2 Heat the oil in a large skillet over medium heat. Add the onion and sauté until golden, about 5 minutes. Add the garlic and ginger and fry for another 30 seconds, stirring constantly. Add the tomatoes and sauté for another minute, until soft.