How to Cook Indian (45 page)

6. Add the chicken and toss. Cook for 2 minutes, stirring continuously.

7. Serve immediately.

Nawabi Kalmi Kabab

Chicken marinated in yogurt mixed with egg and spices

This dish originates from the northwest frontier of India and was popular with the Mughals during their rule.

Serves 4.

14 ounces (400 grams) boneless chicken, cut into 2-inch (5-cm) cubes

1-inch (2½-cm) cinnamon stick

½ teaspoon caraway seeds

2 whole cloves

8 to 10 saffron threads

1 teaspoon fresh ginger paste (page 12)

1 teaspoon fresh garlic paste (page 12)

½ cup (140 grams) plain Greek yogurt

2 tablespoons freshly squeezed lemon juice

1 large egg, whisked

¼ cup (30 grams)
maida
(refined flour) or pastry flour

¾ teaspoon table salt

Butter for basting

1 large red onion, cut into rings

A few sprigs fresh mint, chopped

1 lemon, cut into wedges

1. Prick each chicken piece with a fork in two or three places.

2. Place a small nonstick sauté pan over medium heat, add the cinnamon, caraway, cloves, and saffron, and dry-roast lightly. Let cool, then transfer to a spice grinder and grind to a fine powder.

3. Combine the ginger paste, garlic paste, yogurt, roasted spice powder, lemon juice, egg,
maida,
and salt in a large bowl. Add the chicken and toss to coat. Cover the bowl with plastic wrap and put it in the refrigerator to marinate for 2 to 3 hours.

4. Preheat the oven to 425°/220°C.

5. Arrange the chicken pieces on a baking sheet and bake for 8 minutes. Baste with butter and bake for 2 minutes more.

6. Garnish with the onion, mint, and lemon wedges, and serve hot.

Tandoori Chicken

Chicken marinated in spicy yogurt and baked

This darling of the Indian palate, traditionally cooked in a clay oven called a tandoor, is one of my personal favorites. Leaving the bone in ensures that the final dish will be succulent and juicy.

Serves 4.

1 (1¾-pound/800-gram) whole bone-in chicken

1 teaspoon Kashmiri red chile powder or paprika powder

1 tablespoon freshly squeezed lemon juice

1 teaspoon table salt

For the marinade:

1 cup (250 grams) plain yogurt, drained until thick (see Note page 80)

2 tablespoons fresh ginger paste (page 12)

2 tablespoons fresh garlic paste (page 12)

1 teaspoon Kashmiri chile powder or paprika powder

½ teaspoon table salt

2 tablespoons freshly squeezed lemon juice

½ teaspoon
garam masala
(spice mix; page 27)

2 tablespoons filtered mustard oil (see Note page 87)

To cook and serve:

2 medium red onions

Melted butter

½ teaspoon
chaat masala
(spice mix for
chaat;
page 24)

2 lemons, cut into wedges

1. Cut the chicken into 4 pieces: 2 leg quarters and 2 breast halves. Make incisions in the flesh with a sharp knife. Put the chicken in a deep bowl.

2. In a small bowl, stir together the chile powder, lemon juice, and salt, and rub it onto the chicken pieces. Cover the bowl with plastic wrap and put in the refrigerator for 30 minutes to marinate.

3. Make the marinade: Put the yogurt in a bowl, add the ginger paste, garlic paste, chile powder, salt, lemon juice,
garam masala,
and mustard oil, and stir.

4. Add the marinade to the chicken pieces and toss so that all the pieces are well covered with it. Cover the bowl again and put it in the refrigerator for 3 to 4 hours to marinate.

5. Cut the onions into round slices and then separate the rings. Put in a bowl of iced water and soak for 30 minutes. Drain well and set aside in the refrigerator until needed. This will keep the onions crisp.

6. Preheat the oven to 400°F/200°C. Put the chicken pieces onto metal or presoaked wooden skewers, arrange in a single layer on a rimmed baking sheet, and cook for 10 to 12 minutes or until almost cooked through. Baste with butter and cook for 8 minutes more.

7. Sprinkle with
chaat masala
and serve hot with the onion rings and lemon wedges.

To make chicken
tikka,
use boneless chicken pieces cut into 1½-inch (4-cm) cubes and proceed as for tandoori chicken.

Tangdi Kabab

Chicken drumsticks

A favorite with my kids, who call it “chicken with a handle.”

Serves 4.

1 pound (500 grams) chicken drumsticks

½ tablespoon freshly squeezed lemon juice

1 cup (250 grams) plain yogurt, drained until thick (see Note page 80)

2 tablespoons
besan
(chickpea/gram flour)

2 teaspoons fresh ginger paste (page 12)

2 teaspoons fresh garlic paste (page 12)

1 teaspoon ground turmeric

1 teaspoon
garam masala
(spice mix; page 27)

1 teaspoon red chile powder

½ teaspoon table salt

4 green chiles, stemmed and chopped

Vegetable oil for greasing

2 tablespoons melted butter

1 teaspoon
chaat masala
(spice mix for
chaat;
page 24)

1 lemon, cut into wedges

1. Trim off excess fat and skin from the drumsticks. Make 3 or 4 long, deep incisions on each drumstick. Rub with the lemon juice and put in the refrigerator for 30 minutes to marinate.

2. Put the yogurt in a bowl and set aside.

3. Place a medium nonstick sauté pan over low heat. Add the
besan
and roast over low heat, stirring continuously, for 4 to 5 minutes or until lightly browned and fragrant.

4. Let cool to room temperature and transfer to a deep bowl. Add the yogurt, ginger paste, garlic paste, turmeric,
garam masala,
chile powder, salt, and chiles.

5. Add the chicken drumsticks to this mixture and stir well so that the drumsticks are evenly coated. Cover the bowl and put in the refrigerator for 1 to 2 hours to marinate.

6. Preheat the oven to 425°F/220°C. Line a rimmed baking sheet with aluminum foil and oil the foil.

7. Arrange the drumsticks on the baking sheet and bake for 5 minutes. Lower the oven temperature to 390°F/200°C and bake for 15 to 20 minutes, basting every 5 minutes with the butter and turning the drumsticks to ensure even cooking and color.

8. Sprinkle with the
chaat masala
and garnish with lemon wedges. Serve immediately.

Chaap Fry Amritsari

Fried lamb chops from Amritsar

Chaap
means “chop.” When you make these chops at home, try to be generous with the bread-crumb coating: A thick and even layer ensures that the meat inside remains tender.

Serves 4.

1 pound (500 grams) lamb chops

2 tablespoons malt vinegar

2 tablespoons raw papaya paste (page 535)

1½ teaspoons table salt

1½ tablespoons red chile powder

¾ tablespoon
garam masala
(spice mix; page 27)

1 tablespoon fresh ginger paste (page 12)