How to Cook Indian (42 page)

Chicken Tikka

Bite-size spicy chicken kebabs

Chicken
tikka
is probably the first introduction to Indian food for most non-Indians. Boneless tandoori chicken is called a
tikka
—a small bite-size kebab. We make them all the time. And if you have leftovers, I would suggest you make a chicken
tikka chaat:
Toss warm
tikkas
with colored bell peppers and top with whisked plain yogurt and cilantro or mint chutney. It makes a great easy lunch.

Serves 4

1¾ pounds (800 grams) boneless, skinless chicken, cut into 1½-inch (4-cm) cubes

1 teaspoon Kashmiri chile powder or paprika powder

1 tablespoon freshly squeezed lemon juice

½ teaspoon table salt

For the marinade:

½ cup (125 grams) plain yogurt, drained until thick (see Note page 80)

1 teaspoon Kashmiri chile powder or paprika powder

1 teaspoon table salt

2 tablespoons fresh ginger paste (page 12)

2 tablespoons fresh garlic paste (page 12)

2 tablespoons freshly squeezed lemon juice

½ teaspoon
garam masala
(spice mix; page 27)

2 tablespoons refined mustard oil (see Note page 87)

2 tablespoons melted butter

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

2 onions, cut into rings

1 medium lemon, cut into wedges

1. Put the chicken in a deep bowl.

2. Place the chile powder, lemon juice, and salt in a small bowl, and stir well. Rub this paste onto the chicken cubes so that they are evenly coated. 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. Stir in the chile powder, salt, ginger paste, garlic paste, lemon juice,
garam masala,
and mustard oil. Whisk until smooth.

4. Rub the yogurt mixture into the chicken so that all the cubes are well coated. Cover the bowl and put it in the refrigerator for 3 to 4 hours to marinate.

5. Meanwhile, soak some wooden skewers in water. Preheat the oven to 400°F/200°C.

6. Thread the chicken cubes onto skewers. Arrange in a single layer on a rimmed baking sheet and bake for 10 to 12 minutes or until the chicken is cooked through. You can also cook them in a moderately hot tandoor for 10 to 12 minutes. Baste with the butter and cook for 2 minutes more.

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

Egg Patties

Spicy scrambled eggs encased in potato and deep-fried

If you like to serve surprises, then this is a recipe you should try. The soft egg center is a special touch.

Serves 4.

1 tablespoon ghee (page 37)

¼ teaspoon cumin seeds

1 teaspoon fresh garlic paste (page 12)

1-inch (2½-cm) piece fresh ginger, chopped

3 green chiles, stemmed and minced 1 small red onion, chopped

1 medium tomato, finely chopped

½ teaspoon red chile powder

¼ teaspoon ground turmeric

¼ teaspoon
garam masala
(spice mix; page 27)

1 teaspoon table salt

2 tablespoons chopped fresh cilantro

6 large eggs

4 medium potatoes, boiled, peeled, and mashed

2 cups (400 ml) vegetable oil

1½ cups (165 grams) bread crumbs

Tomato ketchup

1. Place a large nonstick sauté pan over medium heat and add the ghee. When small bubbles appear at the bottom of the pan, add the cumin seeds. When they begin to change color, add the garlic paste and ginger, and sauté for 30 seconds.

2. Add the green chiles and onion, and sauté until the onion is golden brown. Add the tomato and cook for 3 to 4 minutes. Add the chile powder, turmeric, and
garam masala,
and stir. Add ½ teaspoon of the salt and the cilantro, and stir well. Crack in 5 of the eggs one by one and cook, stirring continuously, for 5 to 6 minutes or until the mixture thickens and sets. Let cool to room temperature.

3. Crack the remaining egg in a bowl, whisk lightly, and set aside. Knead the mashed potatoes. Add the remaining ½ teaspoon salt and stir well. Divide into 8 portions. Take a portion in your palm and flatten it into a 3-inch disk. Place a heaping spoonful of the egg mixture in the center and fold in the sides to seal the stuffing. Seal by pressing the patty lightly.

4. Place a nonstick wok over high heat and add the oil. When small bubbles appear at the bottom of the wok, lower the heat to medium.

5. Put the bread crumbs on a plate. Dip each patty in the beaten egg, roll in the bread crumbs, and gently slide into the hot oil. Cook the patties over medium heat, two at a time, turning frequently with a slotted spoon, for 5 minutes or until they are golden brown all over. Remove with a slotted spoon and drain on paper towels. Serve hot with tomato ketchup.

Khaas Seekh

Double-layered kebabs

These are special skewered kebabs that require a little finesse to assemble, but the cooking is done in a jiffy. My wife, Alyona, prefers these kebabs when we are entertaining because she can prepare them in the early afternoon, keep them under plastic wrap in the refrigerator, and then cook them quickly just before serving the meal.

Makes 8.

½ cup (70 grams) grated
paneer
(pressed fresh cheese; page 17)

1½ teaspoons ground green cardamom

1 tablespoon
garam masala
(spice mix; page 27)

1 tablespoon chopped fresh mint

1 1/3 pounds (620 grams) ground chicken

1 large egg

1½ teaspoons table salt

1 teaspoon ground white pepper

2 green chiles, stemmed and chopped

2 tablespoons vegetable oil

1. Soak 8 wooden skewers in water for 30 minutes. Drain and let dry.

2. Put the
paneer,
¾ teaspoon of the cardamom, ½ tablespoon of the
garam masala,
and the mint in a large bowl. Stir, mashing well with your hands. Take a portion of this mixture and press it around a skewer in a thin layer. Press the ends firmly. Repeat with the remaining
paneer
mixture and skewers.

3. Put the chicken in another bowl. Add the egg, salt, the remaining ¾ teaspoon cardamom, the white pepper, the remaining ½ tablespoon
garam masala,
and the chiles, and stir well.

4. Take a portion of the chicken mixture and spread it over the
paneer
mixture on the skewers. Repeat with the remaining skewers. You can keep the
seekhs
in the refrigerator for at least an hour before cooking.

5. Place a shallow nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, place the
seekhs
in the pan and cook, turning continuously, until they are golden brown all over and cooked through.

6. Drain on paper towels. When they are slightly cooled, gently slide the
seekhs
from the skewers, place them on a serving plate, and serve immediately.

Kozhi Milagu Varuval

Chicken pepper fry

This dry preparation can be served as a snack or an appetizer. The pepperiness is heady, so make plenty: Your guests will demand seconds.

Serves 4.

1¾ pounds (800 grams) boneless chicken, cut into small pieces

1 teaspoon red chile powder

1 teaspoon ground turmeric

1 teaspoon ground coriander

1½ teaspoons table salt

20 black peppercorns, crushed

2 tablespoons vegetable oil

1-inch (2½-cm) piece fresh ginger, chopped

10 cloves garlic, chopped

2 medium red onions, chopped

10 fresh curry leaves

1 large tomato, chopped

1. Put the chicken in a large bowl, add the chile powder, turmeric, coriander, 1 teaspoon of the salt, and the peppercorns, and stir well. Set aside to marinate for 30 minutes.

2. Place a nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the ginger, garlic, and onions, and sauté for 3 to 4 minutes or until the onions are golden.

3. Add the curry leaves and chicken, and sauté for 10 minutes or until well browned.

4. Add the tomato and the remaining ½ teaspoon salt, and sauté for 3 minutes or until the tomatoes are soft.

5. Cover and simmer for 10 minutes or until the chicken is cooked through. Uncover and cook until the mixture is almost dry.

6. Serve immediately.

Kuzhi Paniyaram

Steamed-rice snack

This is the smartest way to use up leftover
idli
batter. These are usually made in a
paniyaram tawa,
a special pan with little golf ball–sized indentations in it. If you don’t have one, you can use a plain flat griddle and make five or six
paniyarams
at a time, dropping a tablespoon of batter for each and keeping a little space between them.
Paniyaram
is a popular tiffin (snack) item in the South Indian city of Chettinad and can be made either savory or sweet. Serve these with coconut cilantro chutney (page 520).