Easy Indian Cooking (17 page)

1
Combine the ingredients for the Lemon Pepper Marinade in a medium bowl.

2
Add the chicken to the marinade and mix well to evenly coat. Cover and refrigerate for 2 to 3 hours.

3
Heat the 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Add the onion and cook, stirring often until golden, about 5 minutes. Add the chicken and cook until brown, about 3 minutes on each side.

4
Reduce the heat and continue to cook, covered, until the chicken is cooked through yet tender, about 5 to 7 minutes. Serve hot, garnished with mint leaves and lemon slices.

stir-fried chicken with cumin and peppers

Serves
4
Preparation
10 minutes
Cooking
20 minutes

When chicken is lightly dredged in flour and stir-fried with peppers and some basic seasoning, it tastes plenty good as-is. I have added some cumin, vinegar and yogurt for flavor, but also to add a nice consistency and a little body. Serve these chicken pieces with a cup of piping hot Butternut Squash Soup with Exotic Spices (page 34) or serve it on a plate with a portion of Saffron Rice with Toasted Almonds (page 73).

1 lb (500 g) skinless, boneless chicken thighs, cut into 1-in (2.5-cm) pieces

1 tablespoon peeled and minced fresh ginger

1 tablespoon minced garlic

1 tablespoon cumin seeds, toasted and ground (page 7)

2 tablespoons malt vinegar

1 teaspoon coarsely-ground black pepper

Salt, to taste

2 tablespoons oil

1 teaspoon cumin seeds

½ cup (125 g) plain yogurt, whisked until smooth

1 large onion, diced

1 large red bell pepper, deseeded and diced

1
Place the chicken in a large bowl. Add the ginger, garlic, toasted and ground cumin, vinegar, black pepper and salt. Mix the ingredients, making sure all the chicken pieces are well covered with the marinade. Cover with plastic wrap and marinate in the refrigerator for 4 to 6 hours.

2
Heat the oil in a medium non-stick skillet and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the chicken pieces with all of the marinade and cook, turning as needed, until lightly golden on all sides, about 5 minutes.

3
Add the yogurt, stirring constantly to prevent it from curdling, and then mix in the onion and bell pepper and cook until all the juices evaporate and the chicken is a rich golden color, fully cooked and tender, about 10 to 15 minutes.

baked marinated chicken

Serves
6
Preparation
10 minutes
Cooking
25 minutes

Try this recipe for basic baked chicken with the breasts or the whole bird. You can even substitute turkey for the chicken, if that’s what you have on hand. In fact, it wouldn’t be a bad idea to give an Indian makeover to your traditional Thanksgiving turkey, and surprise your family and friends!

2 lbs (1 kg) skinless, boneless chicken breasts or thighs, cut into 2-in (5-cm) pieces

3 tablespoons canola oil

1 large onion, finely chopped

2 small fresh green chili peppers, deseeded and minced

1 cup (245 g) plain yogurt, whisked until smooth

2 tablespoons chopped fresh mint leaves

Yogurt-Mint Marinade

1 tablespoon peeled and minced fresh ginger

1 tablespoon minced garlic

2 tablespoons dried mint leaves

1 cup (245 g) plain yogurt, whisked until smooth

2 teaspoons garam masala

Salt, to taste

1
Mix the ingredients for the Yogurt-Mint Marinade together in a large bowl.

2
Add the chicken and mix well, making sure all the chicken pieces are well coated with the marinade. Cover with plastic wrap and marinate in the refrigerator 4 to 6 hours.

3
Preheat the oven to 350°F (175°C).

4
Heat the oil in an ovenproof saucepan with a tight fitting lid over medium heat, and cook the onion, stirring often until brown, about 7 minutes. Add the green chili peppers and stir for 1 minute. Add the yogurt a little at a time, stirring constantly to prevent it from curdling. Cook until it comes to a boil.

5
Mix in the chicken, plus the marinade. Cook, stirring for about 5 minutes. Remove from the heat and cover with the lid.

6
Place the pan in the oven and bake until the chicken is cooked through and ten der, about 20 minutes. Serve hot, garnished with the mint leaves.

duck vindaloo curry

Serves
4
Preparation
10 minutes
Cooking
20 minutes

Vindaloo, an Indian dish originating from Goa, was a result of the influence of Portuguese culture and lifestyle from when Goa was one of Portugal’s colonies. Pork is by far the most traditional meat used with this preparation. However, here I have made it with duck, which marries surprisingly well to Indian tastes, spices and flavors. And though duck isn’t readily available in India, it has been gaining popularity in Indian restaurants in the West.

5 dried red chili peppers, crushed

1 teaspoon black peppercorns

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

1 tablespoon peeled and minced fresh ginger

1 tablespoon minced garlic

½ teaspoon sugar

Salt, to taste

¼ cup (65 ml) white vinegar

2 lbs (1 kg) skinless, boneless duck breasts, cut into 1-in (2.5-cm) pieces

3 tablespoons oil

1 large onion, minced

¼ cup (65 ml) dry red wine

1
Blend the dried chili peppers, peppercorns, cumin, mustard, ginger, garlic, sugar, salt and vinegar into a paste in a blender.

2
Place the duck and the spice paste in a bowl; turn the duck pieces to evenly coat them with the paste. Cover and refrigerate for 4 to 6 hours.

3
Heat the oil in a wide, heavy skillet over medium heat. Add the onion and sauté until softened and lightly browned, about 5 minutes.

4
Add the duck pieces (reserve excess seasoning paste) and sauté until the duck is browned on all sides. Add the reserved paste and the wine.

5
Bring to a boil, then cover and lower the heat; simmer for 10 to 12 minutes until the duck is tender and cooked.

cardamom chicken

Serves
6
Preparation
10 minutes
Cooking
20 minutes