1,000 Indian Recipes (240 page)

Freshly ground black pepper, to taste

16 to 20 strips chicken tenders

8 to 16 metal skewers or wooden skewers soaked in water 30 minutes

1 tablespoon canola oil

2 cups shredded lettuce (any kind)

1.
Prepare the mango chutney. Then, in a small food processor or a blender, process together the ginger, chile peppers, cilantro, lime juice, coriander, garam masala, salt, and black pepper.

2.
Place the chicken in a large non-reactive bowl, add the marinade and mix well, making sure all the pieces are well-coated. Cover with plastic wrap or foil and marinate in the refrigerator up to 24 hours.

3.
Thread on skewers by pushing the skewer through the length of the tenderloin. Put 1 or 2 tenders per skewer. Using
¹
⁄
₄
cup of the mango chutney, brush it on each skewered piece of chicken.

4.
Heat a large cast-iron tava or a nonstick griddle or skillet over medium-high heat and coat lightly with the oil. Place the chicken skewers on the griddle and cook, turning them over once or twice, until they are golden on both sides, about2 minutes on each side. Transfer to a platter lined with shredded lettuce, drizzle some of the mango chutney on top, and serve the remaining chutney on the side.

Oven-Roasted Yogurt-Marinated Chicken

Oven ka Dahi-Murgh

Makes 4 to 6 servings

This is an easy spicy and tender chicken dish. Once it's marinated, you just cook it in the oven. It's that simple!

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

1 (2
¹
⁄
₂
- to 3-pound) whole chicken

1 cup nonfat plain yogurt, whisked until smooth

2 tablespoons vegetable oil

¹
⁄
₄
cup finely chopped fresh cilantro, including soft stems

1
¹
⁄
₂
tablespoons ground coriander

1 teaspoon freshly ground black pepper, or to taste

1 teaspoon ground cumin

1 teaspoon ground fennel seeds

1 teaspoon green cardamom seeds

1 teaspoon cayenne pepper

¹
⁄
₈
teaspoon ground asafoetida

¹
⁄
₂
teaspoon salt, or to taste

3 cloves

2 (1-inch) sticks cinnamon, broken lengthwise

2 tablespoons minced fresh mint leaves

¹
⁄
₄
cup
Crispy Fried Onions

1.
Prepare the ginger-garlic paste. Leaving the chicken whole, remove all the skin and make deep, 1
¹
⁄
₂
-inch cuts all over the chicken—3 on each breast, 3 on each thigh, and 2 on each drumstick.

2.
In a large non-reactive bowl, mix together the yogurt, oil, cilantro, ginger-garlic paste, all the ground spices, and salt. Add the chicken and mix well, making sure the marinade reaches inside the cavity and the cuts. Cover and marinate at least 2 and up to 24 hours in the refrigerator.

3.
Preheat the oven to 400°F. Place the chicken, breast side down, in a roasting pan (or a heavy metal tray or a casserole dish) and pour any marinade over the chicken. Toss in the cloves, cinnamon, and mint.

4.
With heavy-duty foil, make a tent over the chicken and place on the center rack of the oven. Roast about 40 minutes, or until golden. Reduce the heat to 375°F, turn the bird over (breast side up), and roast, basting occasionally with the pan juices, until the breast side is well-browned, 20 to 25 minutes.

5.
While the chicken is cooking, prepare the fried onions. Remove the chicken from the oven and allow to stand about 5 minutes. Transfer to a serving platter, garnish with fried onions, and serve.

Pan-Cooked Onion Chicken

Pyaz Murgh

Makes 4 to 6 servings

Flavor abounds in this chicken, which I first boil with onions and spices and then swirl it with more spices in a skillet. In this recipe I use the pressure cooker to boil the chicken, but it can also be done without one: Just add an extra
¹
⁄
₂
to 1 cup water and cook until tender.

1 teaspoon
Chaat Masala
(or store-bought)

¹
⁄
₂
cup
Basic Onion Paste

¹
⁄
₂
cup
Crispy Fried Onions

1 (2
¹
⁄
₂
- to 3-pound) chicken, skinned and cut into 1
¹
⁄
₂
-inch pieces through the bones, drumsticks left whole (discard the back and wings)

1
¹
⁄
₂
cups water

12 to 15 fresh curry leaves

2 (1-inch) sticks cinnamon

2 black cardamom pods, crushed lightly to break the skin

1 teaspoon salt, or to taste

¹
⁄
₈
teaspoon ground asafoetida

2 tablespoons peanut oil

1 tablespoon ground coriander

1 teaspoon ground cumin

1.
Prepare the chaat masala. Prepare the onion paste and fried onions and reserve separately. Then place the chicken, water, onion paste, curry leaves, cinnamon, cardamom pods, salt, and asafoetida in a pressure cooker. Secure the lid of the pressure cooker and cook over high heat until the regulator indicates high pressure, then cook about 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.

2.
Carefully open the lid and, with a slotted spoon, transfer the chicken pieces to a large nonstick skillet. Strain the liquid from the pot into a bowl, leaving the whole spices in the strainer. Pour the liquid over the chicken and cook over medium-high heat until completely dry, about 5 minutes.

3.
Drizzle the oil over the chicken, then top with the coriander and cumin and cook, stirring, until the pieces are golden, about 5 minutes. Transfer to a serving dish, garnish with the chaat masala, scatter the crispy fried onions on top, and serve.

Mint-Cilantro Chicken

Murgh Dhania-Pudina

Makes 4 to 6 servings

This simple dish, full of fresh herb flavor, is a delicate preparation with a minimum of seasonings. A variation of this chicken is made throughout India; this is my interpretation. Make it with a cut-up whole chicken or any parts of your choice. Just remove the skin but keep the bone in.

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

3 tablespoons peanut oil

1 large onion, cut in half lengthwise and thinly sliced

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

1 teaspoon salt, or to taste

¹
⁄
₂
teaspoon coarsely ground black pepper, or to taste, + more for garnish

¹
⁄
₂
teaspoon ground turmeric

1 cup finely chopped fresh cilantro, including soft stems

¹
⁄
₄
cup finely chopped fresh mint leaves

1 fresh green chile pepper, such as serrano, minced with seeds

2 to 3 tablespoons fresh lemon juice

1.
Prepare the ginger-garlic paste. Then, heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onion, stirring, until golden, about 7 minutes.

2.
Mix in the ginger-garlic paste, then add the chicken, salt, black pepper, and turmeric, and cook, stirring as needed, over medium heat for the first 2 to 3 minutes and then over medium heat until the chicken is almost cooked, about 15 minutes.

3.
Add the cilantro, mint, green chile pepper, and lemon juice and continue to cook until the chicken is tender and all the oil separates to the sides, about 20 minutes. Remove chicken pieces to a serving dish, garnish with black pepper, and serve.

Pan-Cooked Chile-Chicken Thighs

Bhuna Mirchi Murgh

Makes 4 to 6 servings

Called "chile-fry" in southern India, this dish is generally made with a whole chicken. Mine is an easy-to-cook and easy-to-eat version made with cut-up chicken pieces.