How to Cook Indian (88 page)

1. Put the cilantro, onions, ginger, garlic, green chiles, and 1 tablespoon of the pistachios in a food processor, and process to a fine paste. Transfer to a small bowl and set aside.

2. Trim off the excess fat from the chicken breasts. Using a sharp knife, split the chicken breasts horizontally from one side without cutting all the way through. Sprinkle with ½ teaspoon of the salt and rub it evenly over both sides of the breasts. Set aside for 15 minutes.

3. Put the ground chicken, the remaining pistachios, ½ teaspoon of the salt, the chile paste, and ground cardamom in a bowl, and stir well.

4. Open the split chicken breasts on a clean work surface. Using the back of the knife or a mallet, gently flatten the chicken breasts. Divide the stuffing evenly among the breasts, placing it in the center. Roll the chicken breasts into cylinders and wrap in aluminum foil.

5. Place a deep nonstick pan over high heat and add 2 cups (400 ml) water. When the water comes to a boil, lower the chicken cylinders into the water and poach for 2 to 3 minutes. Drain and set aside until cool enough to handle. Unwrap the rolls.

6. Place a medium nonstick sauté pan over medium heat. Add 2 tablespoons of the oil. When small bubbles appear at the bottom of the pan, add the chicken rolls. Increase the heat to high and cook for 2 minutes. Set aside.

7. Place a medium nonstick saucepan over medium heat. Add the remaining 1 tablespoon oil. When small bubbles appear at the bottom of the pan, add the cinnamon, cardamom pods, and cloves, and sauté until fragrant. Lower the heat to low, add the cilantro mixture, and sauté for 2 to 3 minutes. And 1 cup (200 ml) water and bring to a boil.

8. Add the yogurt and stir. Add the remaining ½ teaspoon salt and the
garam masala,
and cook for 3 to 4 minutes. Add the cream and stir. Remove from the heat and pour the sauce through a strainer into a bowl, discarding the solids.

9. Slice the chicken rolls on the diagonal. Pour the sauce onto a serving platter and arrange the chicken-roll slices over it. Garnish with red chile slices and serve hot.

Butter Chicken

Chicken in a rich tomato-and-cream gravy

Butter chicken is a popular Punjabi dish, and one that characterizes the essence of the region’s cooking. The greatness of the dish, also called chicken
makhni,
comes from the immersion of roasted chicken in a curry that is as smooth as butter. This velvety texture, and the mingling of the sour and the sweet and the spices, is what gives the dish its name. Serve the chicken with fresh
naan
(page 20).

Serves 4.

14 ounces (400 grams) boneless chicken, cut into 1½-inch (4-cm) pieces

1 teaspoon red chile powder

1 tablespoon freshly squeezed lemon juice

½ teaspoon table salt

For the marinade:

½ cup (140 grams) Greek yogurt

2 teaspoons fresh ginger paste (page 12)

2 teaspoons fresh garlic paste (page 12)

½ teaspoon red chile powder

½ teaspoon
garam masala
(spice mix; page 27)

1 teaspoon table salt

2 teaspoons refined mustard oil (see Note page 87)

For roasting:

2 tablespoons butter, melted

For the sauce:

1 teaspoon
kasoori methi
(dried fenugreek leaves)

2 tablespoons butter

4 green cardamom pods

½ teaspoon ground mace

1 teaspoon red chile powder

5 cloves garlic, roughly chopped

½-inch (1-cm) piece fresh ginger, chopped

12 medium tomatoes, roughly chopped

1 teaspoon table salt

1 tablespoon honey

3 tablespoons plus 1 teaspoon heavy cream

1. Prick the chicken pieces all over with a fork. Put them in a large bowl and add the chile powder, lemon juice, and salt, and stir well. Cover the bowl with plastic wrap and put in the refrigerator for 30 minutes.

2. Make the marinade: Put the yogurt in a large bowl. Add the ginger paste, garlic paste, chile powder,
garam masala,
salt, and mustard oil, and stir well with a wooden spoon.

3. Add the chicken to this yogurt mixture and stir well to coat. Cover the bowl with plastic wrap and put in the refrigerator to marinate for 3 to 4 hours.

4. Roast the chicken: Preheat the oven to 400°F/200°C. Soak wooden skewers in water.

5. Thread the chicken pieces onto the wooden skewers, arrange them on a baking sheet, and bake for 10 to 12 minutes or until almost cooked through. Baste the chicken pieces with the butter and cook for 2 minutes more. Remove the chicken from the skewers onto a plate and set aside.

6. Make the sauce: Place a small nonstick sauté pan over medium heat. Add the
kasoori methi
and toss for 2 minutes to make it crisp. Transfer to a bowl and let cool, then crush it with your hand to a powder. Set aside.

7. Place a nonstick saucepan over low heat and add 1 tablespoon of the butter. When it melts, add the cardamom and mace, and cook until fragrant.

8. Stir the chile powder and 1 tablespoon water together to make a smooth paste. Add it to the pan and stir. Add the garlic, ginger, and tomatoes, and stir well. Cook for 20 minutes or until the tomatoes become pulpy.

9. Pour the mixture through a strainer into a bowl. Transfer the solids to a food processor and process until smooth. Strain into the bowl and discard any remaining solids in the strainer.

10. Place another nonstick saucepan over low heat and add the remaining 1 tablespoon butter. When it melts, add the strained mixture and cook, stirring occasionally, for 15 minutes.

11. Add the
kasoori methi
and cook for 5 minutes. Add the salt, honey, and cream, and stir well. Cook for 2 minutes.

12. Add the chicken pieces and cook for 3 minutes.

13. Serve hot.

Chandi Korma

Chicken cooked in a silvery gravy

Chandi
means “silver,” a reference to the rich and silky gravy that coats this chicken dish. The effect is enhanced by a layer of silver
varq,
or edible silver foil. It is a regal sight, indeed, one that pretties up many a party table in my home. Serve this with hot
parathas
(page 18).