Indian Chicken (or Fish)
Here are our recipes for Bengali Fish Curry . Chili Chicken . Chicken (or Fish) Curry . Tandoori Chicken
Tandoori Chicken
Ingredients
- 6 chicken thighs
- 3 Tbsp plain yoghurt
- ½ inch crushed fresh ginger
- 3 cloves garlic, crushed
- 3 chillies, ground
- ½ tsp ground cardamom
- 1½ tsp ground cumin
- ½ tsp ground coriander seed
- ½ tsp ground cloves
- ½ tsp ground cinnamon
- pepper
- paprika (to colour)
Preparation
- Put everything into a large bowl and mix well. Marinate in refrigerator for a minimum of 3 hours.
- Of course the real tandoori chicken is prepared in a tandoor. But how many of us have that kind of oven? We make do with our barbecue.... Grill the chicken for 30 to 35 minutes turning and basting with oil if you want. This can also be prepared in a conventional oven but isn't quite as good because it doesn't get that smoky flavour that is so essential.
Serve with rice, green beans and dark beer. (It's also very good with peanut sauce.)
And of course, it's perfect for making Butter Chicken!
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Chicken (Or Fish) Curry
Serves 4. Freezes well. Also works well with halibut instead of chicken.
Ingredients
- 2 whole dried chillies
- vegetable oil
- ½ tsp brown mustard seeds
- ½ tsp cumin seeds (optional)
- 4 med onions, finely chopped
- 1½ tsp fresh ginger, pulped
- 1½ tsp garam masala (available at Indian stores, or make your own garam masala)
- 1½ tsp fresh garlic, pulped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 3 whole cardamons
- 3 peppercorns
- 3 Tbsp tomato puree
- 3 lb chicken, cut into 8
- some water (enough to not quite cover chicken)
- some fresh coriander leaves
Preparation
- Put chillies and oil in a large saucepan (we use a wok) and fry til chillies are black. (Warning: the oil gets into the air and really burns all eyes within a 15 ft radius.)
- Add mustard seeds and wait til they start to pop. Add cumin seeds if you want.
- Add onions and fry til they are golden.
- Lower the heat and add the rest of the spices and the tomato puree. Stir-fry 5 to 7 minutes.
- Add chicken and blend together. Put the water in, cover and simmer 2 hours. If you are using fish, add the fish just a few minutes before serving. (It is not necessary to parcook the fish before adding to the curry mixture.) Garnish with coriander.
Serve with rice, or naan, spinach, Green Mango and Mint Chutney and beer.
adapted from Entertaining Indian-Style by Shehzad Huzein
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Chili Chicken
This is very similar to the chicken prepared by Chinese people living in India. We absolutely adore this chicken!
Ingredients
- 2 large onions, chopped
- ½ c vegetable oil
- plenty of ginger, chopped finely
- 4 cloves garlic, minced
- 3 chicken thighs, skinned and boned
- ½ chicken breast, skinned and boned
- corn starch for coating chicken
- 6 green chilies, chopped coarsely
- 5 green onions, chopped
- ½ c water
- 1 tsp sugar
- ¼ c soy sauce
- 2 tsp corn starch
Preparation
- Heat oil in a wok. Put in onions and fry until they are caramelized, stirring every so often.
- While the onions are caramelizing, cut the chicken into bite size pieces. Coat each piece with corn starch.
- Add ginger and garlic to onions and fry some more. When the onions, ginger and garlic are done, push them up to the sides of the wok to make room for the chicken.
- Add chicken pieces to the hot oil. Fry until the chicken is brown and has crispy bits on the edges.
- Stir onion mixture from the wok sides into the chicken. Add green chilies and green onion. Stir around just enough to warm the chilies and green onion. Push the chicken mixture to the upper sides of the wok to keep it crispy as you make the sauce.
- Mix together water, sugar, 2 tsp cornstarch, soy sauce in a small bowl. Throw it into the centre of the wok. Remove from heat and stir sauce til thickened. Mix well with chicken and onions.
Serve with plenty of steamed rice, broccoli and beer.
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ejm (aka llizard)
2000, 2002
Toronto Ontario Canada
