Bhindi Bateta and Phul Gobi Vatana
Binni's Bihari Chicken Curry
Anoop and Sangeeta's Delhi Chicken Curry
Rashme's Kashmiri Chicken Curry
Shewta's Mangalorean Chicken Curry
Chicken with Lentils (Dhansak)
Amritsari Tandoori Chicken by Maddhur Jaffrey


> From: "Cyril Chang" >
> How about some recipes for chicken with an authentic Indian flavor.Maybe
> some sort of curry or something. Thanks
>
Posted to uk.food+drink.indian by Terry Mitchell


This simple chicken dish is based on flavours associated with the Tamil Nadu
state in South India, where chillies and coriander are especially popular.
If you like your food authentically fiery, add as many chillies as you can
handle, or leave the seeds intact when you chop them.
Serve with Waitrose Vagharela Bhaat and Waitrose Ringna Bateta, or Waitrose


Bhindi Bateta and Phul Gobi Vatana.

5 tablespoons Vegetable Oil
1/4 teaspoon turmeric
1.25cm piece of fresh root ginger, grated
1 teaspoon cumin seeds
1 large onion, chopped
300g pack Chicken Breast Fillets, diced
6-8 large green chillies, deseeded
2 tomatoes, chopped
1 tablespoon tomato purée
1 tablespoon ground coriander
Salt and freshly ground black pepper
Juice of 1/2 lemon
1 tablespoon chopped fresh Coriander leaves

Heat the oil in a frying pan, add the turmeric, ginger and cumin seeds and
fry for a few seconds to release their flavours.
Add the onion and cook for 10 minutes until softened.
Add the chicken, turn in the spices, then stir-fry over a moderate heat for
a few minutes until browned.
Chop most of the chillies and add to the pan with the tomatoes, tomato purée
and just enough water to cover.
Bring to the boil, reduce the heat, cover, and simmer for 10-15 minutes
until tender, stirring occasionally.
Remove the lid 5 minutes before the end of cooking and add the ground
coriander and seasoning.
Stir in the lemon juice.
Slice the remaining chillies and add as a garnish.



Here are some varied Chicken Curry recipes taken from a recent article in
the Washington Post by Monica Bhide.

Binni's Bihari Chicken Curry
3 to 4 servings

To Binni Chadda, 27, an epidemiologist from Germantown, chicken curry is the
recipe made by her grandmother. Her family is from the Indian state of
Bihar, which is where Buddha is said to have obtained enlightenment. Bihari
food is simple yet flavorful. This family favorite has been modified to
include spinach "to make sure you get your veggies in one pot."
Serve this chicken curry traditionally as Chadda's grandmother did, with
steamed basmati rice, or as Chadda does, with whole wheat chappaties --
Indian griddle bread, available in the freezer section at your local Indian
grocer.

3 tablespoons vegetable oil
2 small red onions, peeled and minced
2 teaspoons peeled and grated ginger root
1 teaspoon minced garlic
1/2 teaspoon ground turmeric
1 1/2 teaspoons garam masala
1 green serrano chili pepper, seeded and minced
3 small tomatoes, skin-on, pureed, or 1 cup canned tomatoes, pureed
1 1/2 pounds chicken pieces, bone-in
2 cups frozen spinach (two 10-ounce packages), thawed and patted dry
1 cup water
1/2 to 1 teaspoon salt

In a large skillet over medium heat, heat the oil. Add the onions and cook
until lightly browned, 7 to 10 minutes. If the onions begin to stick, add a
few tablespoons of water.
Add the ginger, garlic, turmeric and garam masala and cook, stirring
constantly, for 1 minute. Add the chili pepper and tomatoes and cook,
stirring occasionally, for another 7 minutes.
Add the chicken and cook until the chicken is cooked through, about 10
minutes.
Add the spinach and cook for another 2 minutes. Add the water, cover, reduce
the heat to medium-low and simmer for 10 to 15 minutes. Add salt to taste.
Serve hot.


Anoop and Sangeeta's Delhi Chicken Curry
3 to 4 servings

Originally from India's capital city of New Delhi, Anoop Mittra, 42, and his
family have been settled in Herndon for about seven years. He describes
himself as a true Delhi native: full of vigor, life and an obsessive love of
food. Their version of chicken curry is inspired by their Delhi roots --
made with a base of onions and tomatoes and a handful of spices. This is the
most recognizable chicken curry in the West. Their modifications save time
yet don't compromise on the taste. They use a readily available spice mix
(MDH brand) instead of collecting and grinding 14 different spices. The
style of cooking has remained the same: slow cooking to ensure that the
spices are allowed to release their flavors.
Serve with steamed basmati rice and/or an Indian bread of your choice (roti,
paratha or naan).

4 tablespoons vegetable oil
4 whole cloves
1 black cardamom pod (may substitute green cardamom pod)
2 to 3 green cardamom pods
1 large red onion, peeled and minced
2 teaspoons minced garlic
2 teaspoons peeled and minced ginger root
8-ounce can tomato sauce or 1 cup canned tomato puree
3 teaspoons curry powder
1/4 teaspoon paprika or deghi mirch* (optional)
1 teaspoon salt, or to taste
2 1/2 to 3 pounds chicken pieces, bone-in
1 1/4 cups water
Fresh cilantro sprigs (optional garnish)
Slivered fresh ginger root (optional garnish)

In a large, preferably nonstick, skillet over medium heat, heat the oil. Add
the cloves, cardamom, onion and garlic and cook, stirring frequently, until
the onion is golden brown, 5 to 7 minutes. Add the ginger and cook for 1
more minute. Add the tomato sauce, mix well and cook, stirring occasionally,
until the oil begins to separate, 5 to 6 minutes. Add the curry powder and
the cayenne, if using, and cook for 1 minute.
Add salt and chicken and stir gently to coat them well with the tomato
mixture. Add 1/4 cup of water and cook, uncovered, stirring occasionally to
evenly cook all the pieces, for 8 to 10 minutes.
Add the remaining 1 cup of water and mix well. Increase the heat to
medium-high and bring the curry to a boil. Cover, reduce the heat to medium
and cook until the chicken is cooked through and the curry begins to thicken
slightly, 15 to 20 minutes, depending on the size of the chicken. Sprinkle,
if desired, with cilantro and ginger.

NOTE: Deghi mirch is similar to paprika. It lends a fiery red color to foods
without adding heat.


Rashme's Kashmiri Chicken Curry
3 to 4 servings

Rashme Dhar, 40, and her family are from the state of Jammu and Kashmir,
nestled in the Himalayas. They have lived in Ellicott City for the past five
years. Her chicken curry does not use onions or tomatoes but is cooked in
traditional Kashmiri style using yogurt, ginger and fennel powder. It is
referred to as yakhni curry. Typically yakhni is prepared with lamb; this
recipe has been modified to be prepared with chicken.
Enjoy this dish with steamed basmati rice.

4 tablespoons vegetable oil
2 pounds skinless, boneless chicken, cut into 1-inch cubes
1/2 cup water
2 black cardamom pods (may substitute green cardamom pods)
2 or 3 whole cloves
2-inch stick cinnamon
3 teaspoons ground fennel
1 teaspoon ground ginger
1 teaspoon salt
2 cups plain yogurt (not low-fat or no-fat)
Pinch of asafoetida* (optional)
2 bay leaves
5 green cardamom pods
About 1 teaspoon garam masala
Fresh mint leaves (optional garnish)

In a heavy-bottomed saucepan on medium or medium-high heat, heat 2
tablespoons of the oil. Add the chicken and cook, turning as necessary,
until the chicken is browned on all sides but not cooked through, 5 to 10
minutes. (May need to work in batches.)
Add the water, cardamom, cloves and cinnamon to the skillet (for easier
retrieval, tie the black cardamom, cloves and cinnamon in a piece of
cheesecloth or place in a tea ball). Add the fennel, ginger and salt, bring
to a gentle simmer and cook, stirring occasionally, until the chicken is
tender, 10 to 12 minutes. Remove the pan from the heat and set aside to cool
for about 10 minutes.
Strain the mixture, reserving the liquid and chicken separately. You should
have about 1/2 cup of liquid. Remove and discard the whole spices.
In a large measuring cup or bowl, whisk the yogurt until smooth and then
whisk in 1/2 cup of the cooking liquid. Set aside.
Wipe out the saucepan, return it to medium heat and heat the remaining 2
tablespoons of oil. Add the pinch of asafoetida, if desired, the bay leaves
and green cardamom and cook, stirring constantly, for about 30 seconds.
Stir the yogurt-cooking liquid mixture into the oil, increase the heat to
medium-high and cook, stirring constantly so that the yogurt does not
separate, for a few minutes. Return the chicken pieces to the pan simmer
until the chicken is cooked through and the sauce thickens slightly, 5 to 7
minutes. Before serving, sprinkle with the garam masala and, if desired, the
mint leaves.

NOTE: Asafoetida powder, also known as hing, is the dried sap of a plant in
the parsley family. It is very potent in aroma and flavor; its nickname is
"devil's dung."


Shewta's Mangalorean Chicken Curry
3 to 4 servings

Shewta Amin, 24, moved to Germantown earlier this year. Although she was
raised in northern India, her curry reflects her roots from the southern
Indian state of Karnataka. Laden with coconut and tamarind, it's typical of
the coastal cuisine of the city of Mangalore in Karnataka. This curry is
typically served with neer dosas -- specialized Indian crepes prepared with
rice -- or plain steamed basmati rice.

1 tablespoon coriander seeds
1/2 teaspoon cumin seeds
1 teaspoon black mustard seeds* (may substitute brown or yellow mustard
seeds)
5 or 6 cloves garlic, peeled and crushed
1 small onion, thinly sliced
1 cup grated coconut (fresh or frozen)
1/2 teaspoon ground turmeric
1 or 2 whole dried red chili peppers
1 tablespoon tamarind paste or concentrate
1 teaspoon salt
3/4 cup water
1 1/2 pounds chicken pieces, bone-in and skin-on
1 tablespoon vegetable oil
8 to 10 curry leaves*

In a small, dry skillet over medium heat, toast the coriander, cumin and 1/2
teaspoon of the mustard seeds just until the spices begin to release their
fragrance. Remove from the heat; transfer to a plate and set aside to cool.
In a food processor or using a mortar and pestle, grind the roasted spices
until a powder forms. Add 3 to 5 cloves of garlic, onion, coconut, turmeric
and chili peppers and process until a paste forms. Set aside.
In a bowl, combine the tamarind paste, salt and 1/4 cup of water until
smooth. (May need to use additional water.) Stir into the coconut-onion
paste to obtain a smooth consistency. In a medium skillet over medium heat,
heat the sauce for 5 to 7 minutes, until the water evaporates completely and
the sauce thickens.
Add the chicken pieces and cook, turning occasionally, until the chicken is
fully cooked, about 25 minutes.
Add the remaining 1/2 cup of water, stir and bring to a boil. Reduce the
heat to medium-low and simmer for 5 to 7 minutes. Remove from the heat;
remove and discard the cloves of garlic.
Heat the oil in a small skillet on medium heat. Add the remaining clove(s)
of garlic and sauté until the garlic changes color, about 1 minute. Add the
curry leaves and the remaining 1/2 teaspoon of mustard seeds and cook,
stirring frequently, until the seeds begin to pop.
Pour the spiced oil mixture over the chicken. Serve hot.

NOTE: Black mustard seeds are smaller and more potent than yellow ones.
Fresh curry leaves resemble small bay leaves and have a fragrance
reminiscent of limes. These ingredients are available at Indian, Asian and
some specialty grocers.

Monica Bhide is the author of "The Spice Is Right: Easy Indian Cooking for
Today"



Chicken with Lentils (Dhansak)
serves 6

1.5 cup toor dal (yellow lentils)
1 inch piece tamarind pulp
cold water
1 medium potato, chopped
salt (or chicken stock powder)
0.5 cup oil
2 inch square piece fresh ginger
6 garlic cloves
2 large onions
1 medium eggplant, chopped
2 tsp Dhansak masala
3 tsp Parsee sambar masala
0.5 tsp turmeric powder
1 tsp cumin powder
3 tsp coriander powder
2 tsp red chilli powder
1 cup coriander leaves
20 fresh mint leaves, optional
Half a bunch fresh fenugreek leaves (2 tsp dried fenugreek - kasuri methi),
optional
3 tomatoes, chopped
6 green chillies, chopped
3 quarter chicken pieces, skinned
1 Tbsp brown sugar
juice of 1 lime

Wash toor dal and soak in cold water for 30 minutes. Soak tamarind in 1 cup
water for at least 30 minutes.
In large pot, cover dal with water. Add chopped potato. Bring to a boil and
simmer til dal is very soft. Do not add salt until dal is soft. When dal is
the consistancy you like, season with salt or chicken stock powder.
While dal is cooking, peel and chop ginger, garlic cloves, onion and
eggplant. (Original recipe called for red pumpkin as well), Heat the oil in
a large pan (or use a wok) and fry chopped ginger, onions, garlic, sambar
masala, dhansak masala, turmeric, cumin, coriander and chili powders,
coriander leaves, mint leaves, fenugreek, tomatoes, eggplant and green
chillies. Fry for 2 minutes, stirring continuously. Add chicken and saute
for 2 minutes. Season with salt (or chicken stock powder) and stir well.
Add the chicken to the dal mixture. Add brown sugar. Simmer til the chicken
is cooked through before adding the tamarind water and lime juice; adjust
for salt, then simmer for a couple of minutes. It is now ready to serve.

Based on a recipe for a Parsee dish from Bombay in 50 Great Curries of India
by Camellia Panjabi.



Amritsari Tandoori Chicken by Maddhur Jaffrey

1.5 tablespoons cumin seeds
1.5 tablespoons black peppercorns
Seeds from 3 black cardamom pods
Seeds from 1 tablespoon green cardamom pods
1-teaspoon cloves
3 fresh hot green chillies, seeded and coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1.5 inch piece of fresh root ginger, peeled and coarsely chopped
1.5 teaspoons salt
1-tablespoon mild chilli powder or paprika
2 tablespoons double cream
4 tablespoons sunflower oil
2.5 pound of skinned chicken pieces
3 tablespoons ghee or melted unsalted butter
1-2 tablespoons chaat masala (see below)
4 lime wedges

Combine the cumin seeds, peppercorns, cardamom seeds and cloves and grind
to a fine powder.
In a food processor combine the chillies, garlic cloves, root ginger,
salt, chilli powder or paprika, double cream and sunflower oil then blend to
a paste. Add the ground spices and mix thoroughly to form a marinade.
Cut deep diagonal slashes into the chicken pieces and then mix with the
marinade to achieve an even coating of marinade over the chicken and worked
deep into the slashes. Refrigerate overnight or up to 48 hours.
Remove the chicken from the marinade and shake off as much excess
marinade as possible. Lay the chicken on a baking tray and baste with the
ghee or melted butter.
Place the chicken in the top third of an oven pre-heated to its maximum
temperature. Breast pieces will take 10-12 minutes to cook, legs and
thighs15-20 minutes.
Once cooked through, remove the chicken from the oven; sprinkle with the
chaat masala and limejuice and serve immediately.


Chaat Masala

4 teaspoons lightly roasted and ground cumin seeds.
1.5 tablespoons amchoor (ground mango powder)
2 teaspoons cayenne pepper
1 teaspoon finely ground black pepper
0.75 teaspoon finely ground black salt
1-teaspoon salt

Mix all the ingredients thoroughly together ensuring that any lumps are
broken up and store in a tightly lidded container.




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