Chicken Curry

NOTE: Allow chicken to marinate overnight for better flavor. 


Ingredients:

• 1 large onion, quartered
• 3 or 4 garlic cloves, peeled (you can substitute 2 tsp. garlic paste)
• 1 inch of ginger, peeled (you can substitute 2 tsp. of ginger paste)
• 3 green chilis (thai)
• 1.5 cups of yogurt
• 1 tsp. of turmeric
• 3 tsp. of curry powder (see my family's recipe)
• 1 whole chicken, skinless and broken down. (bones are fine, but you can do the boneless variety, too.)
• 2 medium or 1 large tomatoes, diced
• 1 tsp. of tomato paste.
• 3 cups of water (or chicken broth for extra flavor)
• At least 1 tsp. of salt, rest to taste
• 1 tsp. of sugar
• 1/4 cup of cilantro, cleaned and chopped. 
• the juice of 1/2 lemon 
• 2 tsp. vegetable or grapeseed or canola oil.

Directions: 

1. In a blender or food processor, add onions, ginger and garlic. Blend or process until it's a thick paste-like substance (you can add 1 or 2 tsp. of water if needed). Add salt, lemon, turmeric and yogurt to the blender and continue to mix. If you want this chicken to be spicy, blend in two of the chilis, without stems. For medium spice, blend in 1 chili; for mild don't blend in chilis.  The mixture is the marinade for the chicken. 
2. Once all is combined, allow chicken to marinate overnight. 
3. Next day, in a large pot -- add the oil and heat. 
4. When the oil starts smoking slightly, add diced tomatoes and allow to "fry" in the oil for one minute. 
5. Add curry powder and allow the spices to bloom for another minute. 
6. Then add chicken to pot with it's marinade. The chicken will begin to cook in the marinade, which now will act as the based for the sauce. [Note the marinade will be heated and any possible contamination from the poultry won't exist anymore. However, if you can't imagine using the marinade as the sauce, repeat Step 1 and make a "fresh" marinade to use with the chicken. Pull the chicken out of marinade and sear off, adding marinade as the base to the sauce.
7. Once you see the chicken is starting to cook, add in the tomato paste, sugar and water or broth to the pot. Add the remaining chili to the pot to add more flavor.
8. Bring to a boil. Cover then cook on low for 30 minutes; stirring occasionally.
9. After 30 minutes, check for seasoning; add salt to taste or more spice if necessary. [Fans of sriracha, this is a good place to add at least 1 tsp.)
10. Turn heat off. Add cilantro and stir in. Cover pot until you serve it. 
11. Serve with rice.

Tandoori Chicken

Tandoori Chicken is one of the more popular dishes non-Indians love to order and eat when they are out in Indian restaurants.

So why not grill some up while you're at home, outdoors on the grill?

Here's a super easy recipe - although I'll say you should probably marinate overnight, for the best flavor.

Also I prefer dark meat chicken because it seems to soak up the flavor better than white meat.


Ingredients:

• 4 skinless thighs
• 1 tbsp of ginger-garlic paste
• 1 tsp. of salt
• 4 tbsp of yogurt
• 1/2 lime
• 1/2 tsp of pepper
• 1/2 tsp of chili powder
• 1/2 tsp of fenugreek powder
• 1 tsp of garam masala
• 1/2 tsp of coriander
• 1/2 tsp of cumin
• 1/2 tsp of turmeric
• red food coloring, optional.
• 2 tbsp of oil.

Directions:

Marinade - for at least 4 hours, overnight for best results.

1. Sprinkle some salt and pepper on the chicken
2. Add yogurt, spices, oil, lime juice and food coloring in a bowl. Blend well with hands. Add chicken and make sure all chicken is covered in marinade. 
3. Grill the tandoori chicken as you would normally cook chicken, or if you're cooking it in an oven, then cook the chicken for 40 minutes at 350 degrees. Cover for 30 minutes, then uncover for remaining 10 minutes.

Dimer Jhol (Egg Curry)

Even if you're not a fan of hard-boiled eggs - this recipe will make you want them!

It's super easy and ingredients can be adjusted - you can add potatoes or leave them out or you could ask various vegetables like cauliflower.

Ingredients:

4 Eggs, hard boiled and shelled

2 Medium-large potatoes (optional)  

1 large onion, finely chopped

1 large tomato

1 tsp. of tomato paste

1" cube of fresh ginger, grated

2-3 cloves of garlic, finely sliced

1/2 teaspoon crushed chilli

1 level teaspoon garam masala powder

1 teaspoon ground coriander seed (dhanya)

1.5 teaspoon turmeric powder (halood)

1 level teaspoon ground cumin seed (jeera)

1/2 teaspoon curry powder

1/2 teaspoon chilli powder

5 tablespoons vegetable oil

1 teaspoon of sugar

2 cups of warm water or chicken broth

salt to taste

Directions:

1. Once you have gathered the ingredients peel the potatoes and cut each into 6 pieces. Heat the oil in a large nonstick pan on medium heat. When the oil is hot fry the potatoes for 4-5 mins turning them over from time to time. Take them out and place aside when they are done
2. Next make 2-3 small slits in each egg, coat with half of the turmeric powder and fry eggs in the remaining oil in the pan until slightly browned. You must continuously turn the eggs. When these are done set them aside.
3. In the remaining oil add the crushed chilli and the garam masala and fry for one minute (medium heat). Next add the ginger and garlic and fry for another minute. After this you add the chopped onion, tomato and tomato paste and fry for 5 minutes, lower the heat to "low" and add the chilli powder, coriander and cumin and curry powder. Stir and fry for 2 minutes.
4. Now add to the pan the potatoes, salt and turmeric, turn up the heat to medium again and stir to coat the potatoes with the spices. Add the water and bring to boil. Once it starts boiling lower the heat and cover the pan with a lid and allow to simmer till the potatoes are almost done (10 min). Add the eggs and simmer for another 10 minutes or until the potatoes are well done.

Serves: 4 people
Serving ideas: plain boiled rice and postho or just with roti

Macher Chochori (Fish & Spiced Vegetables)

For Bengalis, like me, fish is a staple in most meals. I believe it's because Calcutta is a coastal city, so fish is regularly accessible, but it's also one of those foods that everyone can afford. The fish doesn't have to be the best cut, and many times various fish can be used depending on the season.

We had a this fish dish at Christmas, although it was by a caterer. The dish was darker in color than this recipe will turn out, and a lot spicier, but it's a interesting dish if you're a fan of fish. I haven't tried to make this yet - but this recipe is from a Bengali recipe Web site I have linked. I have changed the measurements to reflect the measurements we use in the U.S.

Kechki Maacher Chochori (Minnow Fish Chochori) 

Serves 4 people, Prep: 20 min., Cook: 30 min.

Ingredients:

• 1/2 lb. of Kechki maach (Minnow fish), other fish will work too, like tilapia and catfish.
  
• 1 medium onion, chopped
• 1 tsp. of garlic paste
  
•  ½ tsp. of ground turmeric
  
• 3 to 4 Green chilies, chopped
• 2 tbsp of cilantro, chopped
  
•  ½ tsp of cumin powder
  
• 1/2 tsp of salt
  
• 1/4 cup of oil
  

Direction:

1. Wash the fish carefully in water. Rinse and drain properly.
2. Fry the fish in a little bit of oil in a pan until seared. Then set the heat of very low, so the fish dries slowly. This will keep the fish intact and retain its fresh look.
3. In another pan, brown onions in oil over medium heat.
   
4. Add garlic, turmeric, salt and some water (about 1/4 cup) . Saute thoroughly.
5. Add the fish and chili.
6. Once the fish start to dry up and become flaky, add fried cumin powder and coriander.
7. Wait for a few more minutes to let the oil separate out, and serve.