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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.

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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.

11


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.

25


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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Indian Chicken