1,000 Indian Recipes (241 page)

2 tablespoons peanut oil

1 teaspoon Asian sesame oil

5 to 7 dried red chile peppers, such as chile de arbol, with stems

2 (1-inch) pieces peeled fresh ginger, cut into thin matchsticks

2 medium onions, finely chopped

1 large clove fresh garlic, minced

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teaspoon ground paprika

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

1 cup finely chopped fresh cilantro, including soft stems

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cup distilled white vinegar

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cup water

1 teaspoon salt, or to taste

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teaspoon freshly ground black pepper, or to taste

1.
Heat the oils together in a large nonstick pan over medium heat and cook the red chile peppers and ginger, stirring, until lightly browned, about 2 minutes.

2.
Add the onions and cook until well-browned, about 10 minutes. Add the garlic, paprika, and chicken and cook, stirring, about 5 minutes.

3.
Add the cilantro, vinegar, water, salt, and black pepper. Cook over high heat until it comes to a boil and then over medium heat until the chicken pieces are tender and most of the liquid has evaporated, and the oil separates to the sides, about 20 minutes. Transfer to a serving plate and serve hot.

Tamarind Chicken

Imli Murgh

Makes 4 to 6 servings

From the formerly Portuguese-ruled coastal state of Goa comes this celebrated tart chicken dish, featuring tamarind and vinegar.

3 to 4 tablespoons
Tamarind Paste

3 tablespoons peanut oil

1 (1-inch) stick cinnamon, broken lengthwise

2 black cardamom pods, lightly crushed to break the skin

1 teaspoon cumin seeds

1 large onion, cut in half lengthwise and thinly sliced

1 tablespoon peeled minced fresh ginger

1 large clove fresh garlic, peeled

1
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to 2 pounds skinless, boneless chicken thighs or breasts, cut into bite-size pieces

1 tablespoon ground coriander

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teaspoon ground turmeric

1
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teaspoons salt, or to taste

3 to 5 fresh green chile peppers, such as serrano, whole with skin punctured or split lengthwise in half

1 tablespoon distilled white vinegar

1 tablespoon brown sugar

2 tablespoons chopped cilantro

1.
Prepare the tamarind paste. Then, heat the oil in a large nonstick saucepan over medium-high heat and add the cinnamon, cardamom pods, and cumin seeds; they should sizzle upon contact with the hot oil.

2.
Quickly add the onion and cook over medium heat until browned, about 10 minutes. Mix in the ginger and garlic, then add the chicken, coriander, turmeric, and salt, and cook, stirring and turning the pieces, until golden, 5 to 7 minutes.

3.
Add the tamarind paste, green chile peppers, vinegar, and brown sugar and cook until the chicken is soft and the thick sauce clings to the pieces, 7 to 10 minutes. Transfer to a serving dish, garnish with chopped cilantro, and serve.

Ginger Chicken with Citrus Juices

Phal-Rus mein Adrak Murgh

Makes 4 to 6 servings

Lusciously sauced with citrus juices, this spiced-up everyday chicken dish comes packed with flavor. At once sweet and tart, it tastes good both hot and cold, and leftovers are a natural choice for sandwiches, salads, and even pizza.

2 to 3 tablespoons vegetable oil

2 medium onions, finely chopped

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

2 tablespoons peeled minced fresh ginger

1 cup finely chopped fresh cilantro, including soft stems

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

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cup canned pineapple juice

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cup fresh orange juice

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cup fresh lemon juice

1 teaspoon salt, or to taste

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teaspoon freshly ground black pepper, or to taste

1 large red bell pepper, finely chopped

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teaspoon garam masala

1.
Heat the oil in a large nonstick saucepan over medium-high heat and cook the onions, stirring, until well-browned (almost caramel color), about 12 minutes.

2.
Add the green chile peppers, ginger, and
¹
⁄
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cup cilantro, then mix in the chicken, all the fruit juices, and the salt and black pepper. Cover the pan and bring to a boil over high heat. Uncover and cook, stirring as needed, until all the juices evaporate and the chicken is soft, about 30 minutes. Add the bell pepper and the remaining
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cup cilantro during the last 5 minutes of cooking. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

Peach and Tomato Chicken

Aadhoo aur Tamatar ka Murgh

Makes 4 to 6 servings

Here is an exciting dish inspired by the peach tree in my backyard. It may seem like an odd pairing, but the tangy tomato and lemon juice, the sweet ripe peaches, the onions, and the hot green chile peppers all balance out, and the spices weave their own special magic in the dish.

6 to 8 quarter-size slices peeled fresh ginger

2 large cloves fresh garlic, peeled

1 to 3 fresh green chile peppers, such as serrano, stemmed

6 large ripe peaches, peeled, pitted, and coarsely chopped

1 large tomato, coarsely chopped

3 tablespoons peanut oil

2 large onions, finely chopped

1 tablespoon ground coriander

1 teaspoon ground cumin

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teaspoon garam masala +
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teaspoon for garnish

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teaspoon coarsely ground black pepper

1 teaspoon salt, or to taste

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

2 tablespoons fresh lime juice

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cup finely chopped fresh cilantro, including soft stems

1.
In a food processor, process together the ginger, garlic, and green chile peppers until minced. Then add the peaches and tomato and process until puréed.

2.
Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onions until browned, about 10 minutes. Add the coriander, cumin,
¹
⁄
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teaspoon garam masala, black pepper, and salt.

3.
Add the chicken, mix in the puréed peaches and tomato, and cook over high heat the first 5 to 7 minutes, then over medium-low heat until the chicken is tender and most of the juices evaporate and a thick sauce clings to the chicken.

4.
Add the lime juice and
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cup cilantro during the last 5 minutes of cooking. Transfer to a serving dish, garnish with the garam masala, and serve.

Coriander and Apple Chicken

Saeb-Dhania Murgh

Makes 4 to 6 servings

This dish is flavored both with the fresh leaves (cilantro) and the dried seeds of the coriander plant, and supported by tart apples and classic Indian seasonings. Serve it with a side of
Potato-Stuffed Oval Eggplant
, a
raita
(seasoned yogurt dish), and store-bought
chapatis
(whole-wheat griddle breads) or whole-wheat tortillas.

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

2 tablespoons peeled minced fresh ginger

2 large cloves fresh garlic, minced

2 tablespoons fresh lemon juice

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cup nonfat plain yogurt, whisked until smooth