Authors: Neelam Batra

1,000 Indian Recipes (245 page)

BOOK: 1,000 Indian Recipes

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Chicken Curry with Chopped Onions and Tomatoes

Kattae Pyaz aur Tamatar ki Murgh Kari

Makes 4 to 6 servings

Here is an easy chicken curry for anyone who doesn't have the time to grind the
masala
ingredients, as in the
Chicken Curry with Chopped Onions and Tomatoes
recipe. Simply chop the ginger, garlic, onion, and tomato and proceed. Be aware however, that the sauce, though very good, will not be as smooth as one made with the ground
masalas
.

3 tablespoons vegetable oil

6 green cardamom pods, crushed lightly to break the skin

1 (2-inch) stick cinnamon, broken lengthwise

5 fresh green chile peppers, such as serrano, skin punctured to prevent bursting

1 teaspoon minced fresh garlic

1 tablespoon peeled minced fresh ginger

1
¹⁄
₂cups finely chopped tomatoes

¹⁄
₂cup finely chopped fresh cilantro, including soft stems (reserve some for garnish)

1 tablespoon ground coriander

1 teaspoon ground cumin

1 teaspoon garam masala +
¹⁄
₄teaspoon for garnish

1 teaspoon dried fenugreek leaves

¹⁄
₄teaspoon ground turmeric

¹⁄
₄teaspoon ground paprika

1 teaspoon salt, or to taste

¹⁄
₂cup nonfat plain yogurt, whisked until smooth

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

1 cup water, or more as required

1.
Heat the oil in a large saucepan over medium-high heat and cook the cardamom pods, cinnamon, and green chile peppers about 1 minute.

2.
Add the onion and cook over medium heat until well-browned, about 7 minutes. Then add the garlic, ginger, tomatoes, and cilantro, and cook until all the juices evaporate, about 5 minutes.

3.
Mix in the coriander, cumin, 1 teaspoon garam masala, fenugreek leaves, turmeric, paprika, and salt. Then add the yogurt, a little at a time, stirring constantly to prevent it from curdling, until it is absorbed in the sauce, about 1 minute.

4.
Add the chicken and water, cover the pan, and cook over high heat about 5 minutes. Reduce heat to moderate and cook, turning the pieces over a few times, until the chicken is tender and the sauce thick, about 30 minutes. Add more water if you prefer a thinner sauce. Transfer to a serving dish, garnish with garam masala and cilantro, and serve.

Chicken Curry with Dry-Roasted Spices

Bhuna-Masala Murgh

Makes 4 to 6 servings

Dry-roasted spices, with their rich dark color and highly fragrant aroma, added at two different stages of cooking, lend a smoky richness to this authentic curry. Roast more spices than you need—use some now and store the rest in an airtight bottle for later use.

1
¹⁄
₂tablespoons
Basic Ginger-Garlic Paste
(or store-bought)

2 teaspoons ground cumin

1 teaspoon garam masala +
¹⁄
₄teaspoon for garnish

1 teaspoon white poppy seeds

1 teaspoon ground ginger

1 teaspoon ground green cardamom seeds

1 teaspoon ground dried pomegranate seeds

3 tablespoons vegetable oil

1
¹⁄
₂cups finely chopped onion

2 to 2
¹⁄
₂pounds skinless chicken thighs, drumsticks, or quartered breasts

1
¹⁄
₂tablespoons ground coriander

1 teaspoon salt, or to taste

1 cup nonfat plain yogurt, whisked until smooth

2 tablespoons chopped cilantro

1.
Prepare the ginger-garlic paste. Then, place the cumin, 1 teaspoon garam masala, poppy seeds, ginger, cardamom, and pomegranate seeds in a small nonstick skillet and roast over medium-low heat until well-browned and fragrant, 1 to 2 minutes. Remove to a bowl.

2.
Heat the oil in a large nonstick skillet over medium-high heat and cook the onion until well-browned, about 7 minutes. Add the ginger-garlic paste, then add the chicken, coriander, and salt. Cook, turning the pieces once or twice, until golden on both sides, about 7 minutes.

3.
Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, until all of it is used up. Mix in the roasted spices and cook over medium heat until all the liquid evaporates and the chicken is coated with a thick, creamy sauce, about 15 minutes. Transfer to a serving dish, garnish with garam masala and chopped cilantro, and serve.

Chicken in Fried Masala Curry

Talae Masalae ka Murgh

Makes 4 to 6 servings

This quintessential favorite—loaded with luxuriously rich nuts and seeds and moistened with coconut milk—is deliciously decadent. It's an excellent dish for special occasions.

³⁄
₄cup
Coconut Milk
(or store-bought)

¹⁄
₄cup vegetable oil

1 small onion, coarsely chopped

2 black cardamom pods, crushed lightly to break the skin

1 (1-inch) stick cinnamon, broken

4 cloves

2 bay leaves

6 quarter-size slices peeled fresh ginger

2 large cloves fresh garlic, peeled

¹⁄
₄cup chopped raw almonds

¹⁄
₄cup chopped raw cashews

¹⁄
₄cup chopped raw peanuts

1 tablespoon coriander seeds

1 tablespoon white poppy seeds

1 teaspoon cumin seeds

1 teaspoon white sesame seeds

¹⁄
₄teaspoon nutmeg

2 to 2
¹⁄
₂pounds skinless chicken thighs, drumsticks, or quartered breasts

1 teaspoon salt, or to taste

1 cup water, or more as needed

2 to 3 tablespoons finely chopped fresh cilantro

1.
Prepare the coconut milk. Then, make the masala paste, heat 3 tablespoons oil in a large nonstick wok or saucepan over moderate heat and fry together the onion, cardamom pods, cinnamon, cloves, bay leaves, ginger, garlic, almonds, cashews, and peanuts until golden, about 7 minutes. Drain and remove to a bowl.

2.
To the oil, add the coriander, poppy, cumin, and sesame seeds, and the nutmeg, and cook, stirring, until golden, about 1 minute. Drain and mix with the fried ingredients. When everything is cool, discard the bay leaves and shell the cardamom pods; add the cardamom seeds to the mixture and discard the shells. Then transfer the fried mixture to a food processor, add
¹⁄
₂cup coconut milk and process to make the paste as smooth as possible.

3.
To the same oil pan, add the chicken, the remaining 1 tablespoon oil, and salt and cook, stirring the pieces, until well-browned, about 15 minutes.

4.
Add half the masala paste and cook about 5 minute. Then add the water, cover the pan, and cook over high heat the first 2 to 3 minutes, then over medium-low heat until the chicken pieces are tender and the sauce thick, about 20 minutes. (Add up to 1 cup more water if you prefer a thinner sauce.)

5.
Mix in the remaining half of the masala paste and the coconut milk, cover the pan and simmer another 10 minutes. Transfer to a serving dish, sprinkle the cilantro on top, and serve.

Saffron Chicken Curry with Dry-Roasted Almonds

Kesari Murgh Kari

Makes 4 to 6 servings

Saffron and black cumin seeds offer yet another unique flavor to the familiar chicken curry. Black cumin seeds (
shah-jeera
) are very fragrant and have an assertive flavor. They are much thinner than the regular cumin seeds. If you can't find them, use regular cumin seeds.