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Print this Recipe Chicken these days often signals humdrum meals in America. Because it is easy to find, relatively affordable, and usually cooks quickly, families eat it a lot, often preparing it in the same simple ways. Indians, however, continue to think of chicken as more than a dinner fallback; instead, Indian chicken recipes are refreshingly unique, with imaginative flavoring. To name just a few: Tandoori Chicken, which is authentically grilled in a clay oven; the special kormas (rich yogurt, cream, and nut-based curries), such as Hyderabadi Chicken Curry; and the super-hot vindaloo Goan-Style Spicy Chicken Curry (see Non-Vegetarian Fare). Some information to know: Indian chicken is always trimmed of skin and excess fat. The concept of eating the skin simply isn't understood in India. And today, given what we know about the fat content of poultry skin, this is a smart practice. Even though chicken may lose some moisture and flavor without the skin and fat, Indian cooks resolve this by marinating or pan-cooking the chicken with masalas (spice blends) and seasonings and by monitoring the temperature and cooking times. Most authentic Indian chicken preparations call for bone-in pieces, because as they cook, the bones add to the flavor of the chicken, as well as to the fun of eating chicken--right off the bone. However, for convenience, and aesthetics, it is fine to make the dishes with boneless pieces, as well. Most of the time, that is my preference. For variety, keep in mind that most of the chicken recipes also work well with turkey. Cut the pieces into the sizes specified in the recipes before cooking. If the pieces are larger, adjust the cooking time accordingly. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
02- The Indian Philosophy of Food and Menu Planning 03- Menus 04- Helpful Hints __Curry Powders 05- Spices and Herbs Guide __Sprouted Beans vs. Bean Sprouts __Masala Pastes __Indian Pickles __Fritters __Frying Fritters __Steamed Fermented Rice Cakes __Savory Bean and Rice Cakes __Kabaabs __Grilling Marinades __Rasams __Dry-Roasting Spices __Dry-Roasting Nuts and Seeds __Dry-Roasting Flours __Boondi 07- Indian Cooking Glossary 08- Mail and Internet Sources __Roasting and Grilling Vegetables, Bell Peppers __Roasting and Grilling Vegetables, Eggplant __Clarified Butter and Indian Clarified Butter __Sonth Chutneys __Pastry Crackers and Puff Pastries __Stuffed Fried Pastries __Savory Croquettes and Dumplings __Potato Patties __Fresh Chopped Salads __Green Salads __Eggplant __Okra __Paneer Substitutes 06- Types of Beans, Peas, and Lentils __To Cook Dried Beans, Lentils, and Peas __South Indian Sambar __Eggs __Scrambled Eggs __Fish and Shellfish __Meat __Chicken __Buying Leg of Lamb __Crepes and Pancakes __Teas __Yogurt Drinks __Halva __Milk-Based Puddings __Prasaad Offerings __About Rabdi and Khoa __Custards and Mouses __Indian Ice Cream __Indian Ice Cream Desserts __Milk Fudge __Storing and Freezing Indian Breads __Working with Whole Wheat Dough __Stuffings for Parantha Breads 09- About the Author __Roti __Baati Rolls __Spice Blends __Special Grain and Lentil Dishes __Flavored Deep-Fried Puffed Breads __Layered Rice Dishes __Puffed Deep-Fried Breads __Griddle-Fried Breads __Basic Parantha Breads __To Make a Layered Triangle Paranthas __To Make a Layered Square Paranthas __To Make a Layered Circle |
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