Murgh
Masalam
India
is world famous and known for its " Curries". Let me
introduce you to the word "curry". The word
"curry" is the anglicized version of "kari", a
Tamil (a language from the south of India) word which literally means
"sauce".
An authentic
Indian "sauce" or "curry" as it is famously known,
is made with a well sautéed mixture of onion, garlic, ginger, and
tomatoes called a "wet masala", to which an array of herbs
and spices or a "dry masala" and some "cooking
liquid" like water, milk, cream or vinegar etc, are added. This
"sauce" then forms the base of the recipe to which any meat;
poultry, vegetables or lentils are added to form a "stew-type
dish".
It is
interesting to note that many in the western world, have come to think
of "curry" as any dish seasoned with
"curry-powder" whether it has a sauce or not. . Curry powder
is called "garam masala" in Hindi (India’s national
language). Masala also means mixture.
There are as
many blends of "curry powder" or "garam masala" as
there are cooks. So one "curry powder" will not be the same
as another. There can therefore be myriad curries with variations
rising from the spices that the chef desires to add and that can only
be left to the chef’s imagination. Of course, there are the special
regional blends of "Garam Masala" meant for certain types of
curries. You will find a number of "Garam Masala" recipes
for your convenience at the end of this book.
Now lets make
one of the easiest of Chicken Curries. Do not get intimidated by the
long list of ingredients. It is only natural that you use them in this
recipe to make it a success.
Marinate 2 lbs. of
boneless chicken with the following marinade.
I prefer using
boneless chicken thighs, which remain tender and juicy. But feel free
to use any boneless chicken part you desire.
- For
the marinade:
- 3
tablespoons yogurt
- ½ teaspoon
red chili powder
- ½ teaspoon
cumin powder
- 2 teaspoons
lemon juice.
-
- Other
Ingredients:
- 2 large
Onions, chopped finely
- 2 large
Tomatoes, chopped
-
- Quick Tip:
Use 1 cup of canned cubed tomatoes instead of fresh
- tomatoes.
-
- 3 teaspoons
chopped Ginger
- 3 teaspoons
chopped Garlic
- 1 teaspoon
Red chili powder
- 3/4th
teaspoon Turmeric powder
- 11/2
teaspoon Garam masala
- 2 teaspoons
Cumin powder
- ½ cup Milk:
whole or if you are watching your fat feel free to use fat-free
milk
- 3
tablespoons Oil
- 1 1/4th
teaspoon salt
- ½ teaspoon
Sugar
-
- To
Garnish:
- 1/4th
cup chopped cilantro leaves
- 10-12 salted
roasted whole Cashews
-
- To
season the oil:
- 1 Bay leaf
- 4-5 whole
green Cardamom pods
- 4-6 whole
Cloves
- 1 Cinnamon
stick
- ½ teaspoon
Cumin seeds
1. Marinate the
chicken for a half-hour with the above-mentioned marinade.
2. Heat the
oil, when hot add the whole spices to season the oil. Sauté for a few
seconds. Now add the ginger and garlic and sauté till golden brown.
3. Add the onions;
sauté till golden brown in color on medium high. It is the
caramelization of the onions that brings the rich soft aroma and
flavor to the dish.
4. Add the
tomatoes and keep sautéing till the oil starts to separate. This
should take another 5-8 minutes.
Indian
food can be enjoyed as much during the cooking process as during
mealtime itself. The aroma from cooking spices, herbs, onions,
ginger, garlic, and chilies creates an aroma that tantalizes the
taste buds.
5. Now add the
remaining spices, sauté for a few minutes and then add the marinated
chicken pieces. Sauté for a few more minutes. Tired of sautéing…That
‘s the trick to make your recipe turn out great. So don’t quit
now.
6. Add the salt
and sugar, increase the heat and slowly stir in the milk, stirring
constantly. Let the chicken simmer on low for another 5-9 minutes.
Garnish with Chopped cilantro leaves and fried cashews. Serves 4-6
people. Serve with Jeera Rice or Paratha. Enjoy!
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