INTRODUCTION Welcome to Indian Chicken. You will find recipes influenced by religious and cultural choice so a region of India a dish comes from plays a part in its ingredients and how it is made. When dishes do use meat, Indians often use goat meat, chicken, and mutton otherwise known as sheep. However curry, potato, long grained rice, dill, spinach, fish, lentils, grated vegitables and ginger are found in most recipes. Indian food is also known for being spicey—some would say it is even overwelming. The recipes in this cookbook are mostly from the punjab region of India and many are based on the family traditions of the owners of the Tandoori restaurant of buffalo, NY. I have only included chicken recipes in this book. Enjoy experiencing authentic royal Indian cuisine with chicken.
Copyright © 2012 Jessica Wilcox All rights reserved. Printed in the United States of America. No part of the book may be reproduced or transmitted in any form or by any means, graphic, electronic, or mechanical, including photocopying, recording, taping, or by any information storage retrieval system, without the permission in writing from the publisher. First Edition Designed by Jessica Wilcox Illustrations by Jessica Wilcox An undergraduate project based around information design. State University of New York at Fredonia ARTS 366: Section 01— Typography II October 2012—December 2012 Megan Urban ISBN 978-0-7679-1937-1
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TABLE OF
CONTENTS HOW TO DE-BONE A CHICKEN
4-5
MURGH TIKKA
6-7
MURGH TANDOORI
8-9
MURGH MASALA
10-11
MURGH MALAI
12-13
MURGH BIRYANI
14-15
MURGH KALONGI
16-17
MURGH SHAKOOTEE
18-19
MURGH DHANIYA
20-21
MURGH PUDINA
22-23
MURGH ZAFRANI
24-25
GLOSSARY
26
SOURCES
27
3
HOW TO DE-BONE A CHICKEN
3. Remove the skin from the neck to the shoulder.
4. Cut through the shoulder joint to seperate wing bones.
7. Remove the skin further back to expose wishbone.
8. Cut the wishbone free and discard.
11. Finish free carcass. Cut through the tailbone.
12. Scrape the meat back from the bones.
4
1. Aquire a chicken.
2. Remove the wing tips.
5. Scrape the meat back from the bones.
6. Pull the bones out and cut them free.
10. Dislocate the lips and push the legs down. Cut through the hips joints to seperate legs.
9. Trim the meat from the ribs turning the chicken inside out as you go.
13. Pull bones out and cut them free.
14. You have de-boned a chicken
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MURGH
TIKKA 500 g. (1 lb.) chicken breast 1 medium
roughly chopped onion
1 clove
sliced garlic
2 tsp
finely chopped fresh ginger
2 Tbsp
lemon juice
1 tsp
ground coriander
½ tsp
ground cumin
1 tsp
garam masala
3 Tbsp
yogurt
1 tsp
salt
2 Tbsp
chopped fresh coriander or mint leaves
4-6 servings
6
1. De-bone the chicken and remove skin. 2. Cut chicken meat into bite-sized pieces 3. Blend onion, garlic, and ginger until smooth, adding lemon juice if more liquid is required. 4. Mix with the ground spice, yogurt and salt and marinate the chicken in this mixture for at least 2 hours at room temperature, or refrigerate overnight if possible. 5. Thread chicken on bamboo skewers and cook over glowing coals or under a preheated griller until cooked through. Serve with onion and tomato sambal and puris or chapatis.
7
MURGH
TANDOORI 500 g.
roasted chicken
½ tsp
saffron strands
1 Tbsp
boiling water
4 cloves
peeled garlic
1 Tbsp
finely chopped fresh ginger
1 Tbsp
lemon juice
½ tsp 1 tsp
chilli powder
1 ½ tsp
garam masala
2 tsp
salt
2 Tbsp
ghee
paprika
4-6 Servings
8
1. Skin the chicken, then make slits in the flesh of the thighs, drumsticks and breast, to allow spices to penetrate. Soak saffron in boiling water for 10 minutes and put into small blender jar with garlic, ginger and lemon juice. Blend until smooth. 2. Scrape out blender far and mix all other ingredients except ghee with the blended mixture. Dry the chickens inside and out with kitchen paper, then rub the spice mixture all over the chickens, especially in the slits made in the flesh. 3. Cover and leave to marinate for 2 hours at least, or preferable refrigerate overnight. 4. Put ghee in a roasting pan and heat in the oven for a minute to melt the ghee, then spread ghee over the base of the pan. Put chickens in the roasting pan, side by side but not touching, with the breasts downwards. 5. Spoon the melted ghee over the birds. Roast in hot oven for 20 minutes. Baste with ghee, turn birds on one side and roast for 15 minutes. 6. Turn birds breast upwards, baste well with ghee and pan juices and cook for a further 10-15 minutes, basting every 5 minutes. Serve hot with parathas or naan roti and an onion salad.
9
MURGH
MASALA 1¼ kg. (2½ lbs) chicken 3 tsp
tandoori mix
3 tsp
green masala paste
1tsp
salt
3 tsp
sesame oil
3 tsp
ground rice
½ tsp
garam masala
1½ Tbsp
water
4-6 Servings
10
1. Cut chicken into serving pieces and score diagonally with a sharp knife, cutting through skin and flesh halfway to the bone. 2. Combine all remaining ingredients and rub well all over the chicken and into the cuts. 3. Marinate for 30 minutes. Chicken can be covered and marinated overnight in the refrigerator. 4. Preheat grill and put chicken on the rack with skin downwards. Position rack at the furthest point from the heat and grill for 10-15 minutes. 5. Turn chicken pieces over and grill for a further 10-15 minutes. Serve hot, accompanied by rice or any of the Indian breads, and a sambal or raita.
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MURGH
MALAI (3 lb. )
broiler chicken
1 cup
boiling water
½ cup
flaked coconut
2 Tbsp
usli ghee or cooking oil
1 medium
chopped onion
2 cloves
minced garlic
2 tsp
grated ginger root
1 tsp
ground coriander
½ tsp
ground turmeric
¼ tsp
ground red pepper
⅛ tsp
ground cloves
⅛ tsp
ground cardamom
1 tsp
salt
1 cup
cashews or whole almonds
1 Tbsp
usli ghee
8 oz.
plain yogurt
½ cup
dairy sour cream
2 Tbsp
all-purpose flour
6 Servings 12
1. Pour boiling water over coconut; set aside. 2. In a large skillet, brown chicken pieces on both sides in the 2 tablespoons of hot usli ghee or cooking oil for 15 minutes; remove from skillet. Set chicken aside, reserving drippings. 3. Add the oinion, garlic, and ginger root to the drippings; cook until onion is tender but not brown. 4. Stir in the coconut mixture and salt. Return chicken to skillet. 5. Cover and simmer 35 to 45 minutes or until chicken is tender. 6. Transfer chicken to heated serving platter; keep warm. Skin fat from juices in skillet. 7. Heat cashews or almonds in the 1 tablespoon of hot usli ghee or cooking oil for 1 to 2 minutes or until golden, stir constantly. FOR SAUCE 1. Combine yogurt, sour cream, and flour. Stir into onion and juices in skillet. 2. Cook and stir until thick, but do not boil. 3. Stir in cashews or almonds. Pour sauce over chicken; garnish with lime slices and fresh mint, if desired. Serve with hot cooked rice and Sweet Tomato Chutney.
13
MURGH BIRYANI 500 g. (1 lb.) chicken breasts, without skin 6 Tbsp
vegetable oil
6 pods
bruised green cardmom
½ tsp
cumin seeds
2 whole
finely sliced onions
4 cloves
crushed garlic
1 piece
grated gingerroot
2/3 cup
plain yogurt
½ cup
water
3 cups
washed basmati rice
pinch
saffron strands
2 Tbsp
boiling water
2 Tbsp
cold water
3 Tbsp
toasted sliced almonds
2 Tbsp
raisins
14
1. Cut chicken into ž-inch cubes, set aside. 2. Soak rice in cold water for 30 minutes, then drain. 3. Heat 4 tablespoons of oil in a large heavy saucepan, add cardamom pods and cumin seeds and fry for 1 minute. 4. Stir in onions, garlic, gingerroot and chicken; cook about 5 minutes stirring over high heat until chicken is browned all over. 5. Stir in yogurt, 1 tablespoon at a time, then add ½ cup of water. 6. Reduce heat, cover and simmer for 15 minutes. 7. Heat remaining oil in a seperate pan, stir in rice and fry for 2-3 minutes, until golden, stirring rice constantly. 8. Stir into chicken mixture with salt and pepper. Cover and simmer for 12-15 minutes until rice and chicken are tender. 9. Soak saffron in boiling water for 5 minutes. Add cold water to food coloring. 10. Pour saffron liquid and red mixture into seperate Ÿ sections of rice and stir in to color rice yellow and red, leaving white. Serve hot, garnished with almonds and raisins.
15
MURGH
KALONGI 1 lb.
8 pieces of chicken without skin
½ cup
ghee
4
medium-sized cut onions
2 tsp
ginger paste
2 tsp
garlic paste
4
green evenly chopped chillies
4
medium sized tomatoes
1 Tbsp
yogurt
1½ tsp
red chilli pepper
½ tsp
tumeric powder
1 tsp
cumin seed powder
1 tsp
coriander seed powder
1½ tsp
nigella or onion seeds
4-6 Servings
16
1. Heat the ghee and add the onion then fry. 2. Add the ginger and garlic pastes and green chillies. Fry until dark brown. 3. Add the tomato paste and yogurt. Cook until you get a thick consistancy. 4. Add the red chilli, tumeric, cumin seeds and coriander powder. 5. Stir, add chicken with the nigella seeds and salt. 6. Stir for 2 minutes. 7. Add water and cook until the chicken is tender and the masala is thick.
17
MURGH
SHAKOOTEE 2 (1 lb.)
chickens without skin, cut into 10 pieces
10
red chillies
1 Tbsp
coriander seed powder
1½ tsp
cumin seeds
½ tsp
fenugreek seeds
10
whole peppercorns
3 tsp
poppy seeds
½ cup
finely grated coconut
¾ cup
sliced onions
1 tsp
tumeric powder
½ tsp
cardamom powder
½ tsp
clove powder
½ tsp
cinnamon powder
½ cup
ghee
2½ tsp
garlic paste
2½ tsp
ginger paste
½ cup
lemon juice
6-8 servings
18
1. dry roast each ingredient for the spice paste separatley until brown. 2. Blend to form a smooth paste, adding water if required. 3. Heat ghee and oil in a heavy-bottomed pan. When hot add the spice paste, garlic and ginger pastes. Fry, stirring until ghee separates from the masala. Add the chicken pieces with the salt 4. Stir to mix well. Cook until the water has evaporated. Add water and cook covered, until the chicken becomes tender. 5. Add the lemon juice and mix well. The gravy should be thick and dark in color.
19
MURGH
DHANIYA 1 lb
chicken without skin
1 cup
whisked yogurt
½ cup
ghee
5
green cardamoms
10
cloves
1 stick
cinnamon
1½ cup
thinly sliced onions
4 tsp
chopped garlic
4 tsp
chopped ginger
6
finely sliced green chillies
1 tsp
red chilli powder
1 cup
chopped tomatoes
1½ cups
chopped coriander leaves
4 tsp
ginger
4 Servings
20
1. Cut the chicken into 8 pieces. Marinate the chicken pieces in the yogurt and salt for 1 hour 2. Heat the ghee in a pan. Add the cardamoms, cloves and cinnamon. Fry until they crackle. 3. Add the sliced onions and sautĂŠ until golden brown. 4. Add the chopped garlic, ginger and chillies. Cook and stir until the water evaporates. 4. Add the red chilli powder and tomatoes. Cook until the masala is well blended and the clarified butter/oil comes to the surface. 6. Add the marinated chicken pieces. Stir until the yogurt is absorbed. Add 1 cup of water and bring to a boil. Simmer until the chicken is tender. 7. Sprinkle the corriander leaves and ginger and seal pan tightly. Put on dum for 10 minutes.
21
MURGH PUDINA 1 lb
8 pieces of chicken, without skin
2 tsp
garlic paste
2 tsp
ginger paste
1 cup
ghee
1 cup
yogurt
1 cup
wholemilk fudge, liquidized with yogurt
20
green chillies
1½ cups
fresh mint leaves
2 cups
coconut milk
60
almonds
90
raisins
22
1. Soak almonds and raisins. Peel and slice them, fry for 2 minutes, drain and keep aside. 2. Marinate the chicken pieces in the ginger and garlic paste for 45 minutes. 3. Heat the ghee. Add the chicken pieces with the marinated and fry until lightly browned. 4. Add the salt, yogurt and wholemilk fudge. 5. Stir until the yogurt dries up. Add the green chillies and mint leaves and stir. 6. Put in the coconut milk and cook on low heat until the meat becomes tender and has a thick gravy. 7. Add the fried almonds and raisins, and stir.
23
MURGH
ZAFRANI 1 lb
chicken without skin
½ cup
ghee
2 sticks
cinnamon
12
cloves
6
green cadamoms
2 Tbsp
chopped garlic
1½ cups
sliced onions
½ tsp
nutmeg powder
5 tsp
ginger paste
4 tsp
garlic paste
½ tsp
red chilli powder
2½ cups
chicken stock
1½ tsp
crushed saffron
4-6 Servings
24
1. Soak saffron in 4 Tbsp of hot water. 2. Heat the ghee in an earthen pot 3. When hot add the cinnamon, cloves and cardamoms 4. Fry until they crackle 5. Add the garlic and fry until it turns brown. 6. Add the onions and nutmeg powder. SautĂŠ until the onions turn golden brown 7. Add the ginger and garlic pastes, the chicken, salt and red chilli powder. Stir and cook till the water evaporates. Add the chicken stock and bring to a boil. Reduce heat, cover pan and cook until the chicken becomes tender. 9. Remove the earthen pot from the heat and cool. Take out the chicken pieces and strain the gravy through a fine strainer. 10. Add the chicken pieces to the gravy. Simmer until the gravy is reduced to half and has a sauce like consistancy. Add the saffron. Stir and serve.
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GLOSSARY MURGH- chicken DUM- means to mature a cooking dish. The dum technique is usually applied to Mughlai recipes. Tandoor- The heat for a tandoor was traditionally generated by a charcoal or wood fire, burning within the tandoor itself, thus exposing the food to live-fire, radiant heat cooking, and hot-air, convection cooking, and smoking by the fat and food juices that drip on to the charcoal. GHEE- clarified butter WHOLEMILK FUDGE- Indian-style condensed milk MURGH TIKKA-The word tikka means “bits, pieces”. The Punjabi version of the dish, however, is grilled over red-hot coals, and does not always contain boneless pieces. The pieces are brushed with ghee. MURGH TANDOORI-The word tandoori is the adjective meaning “pertaining to the tandoor” and is used to describe a dish cooked in a tandoor. MURGH MASALA-Masala means a mixture of spices. A masala can either be a combination of dried (and usually dry roasted) spices, or a paste (such as vindaloo masala) made from a mixture of spices and other ingredients—often garlic, ginger, onions and chilli paste. Masalas are used extensively in Indian cuisine to add spice and flavor. MURGH MALAI- Malai is a clotted cream or Devonshire cream. It is made by heating non-homogenized whole milk and then allowing to cool. MURGH BIRYANI- Meat cooked with fragrant spices, combined with rice in ayers and finished with dum is known as biryani. Its origins go back to Moghul Delhi and Hyderabad, where originally, the leftover cooked meat was used in combination with rice to make a complete meal. MURGH KALONGI- Irani style chicken cooked with onion seeds MURGH SHAKOOTEE- spicy chicken in a thick gravy MURGH DHANIYA- slow-cooked coriander chicken MURGH PUDINA- chicken à la mint MURGH ZAFRANI- saffron chicken SAFFRON- the worlds most expensive spice
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SOURCES Best Ever Indian : A Collection of over 100 Essential Recipes. Bath, UK: Love Food, an Imprint of Parragon Book, 2011. Print. The Curry Cookbook: Exotic and Fragrant Curries. Bath [United Kingdom: Love Food, 2008. Print. Fraser, Linda. The Book of Curries & Indian Foods. N.p.: Salamander, 1989. Print. Granseth, Sandra, Julia Martinusen, and Diane Yanney. Better Homes and Gardens Classic International Recipes. Des Moines, IA: Meredith, 1982. Print. “INDIAN CHICKEN RECIPE.” Indian Chicken Recipe, Indian Chicken Dish, Indian Chicken Recipes. N.p., n.d. Web. 06 Dec. 2012. “Indian Chicken Recipes.” My. N.p., n.d. Web. 06 Dec. 2012. Mohan, Rocky, Dheeraj Paul, and Pramod Kapoor. Art of Indian Cuisine. New Delhi: Roli, 1999. Print. Rangarao, Shanthi. Good Food from India. London: F. Muller, 1957. Print. Solomon, Charmaine. The Complete Asian Cookbook. New York: McGraw-Hill, 1976. Print.
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