A SPLENDID INDIAN RECIPE: BATATA MURGHI

One of the larger states,and an industrial powerhouse of India, Maharashtra, is located in the middle western portion of the country. It includes several hundred miles of beautiful Arabian Sea coast, dotted with coconut trees. Coconut meat is a big feature of Maharashtrian cuisine. One of the regions most popular dishes, Batata Murghi is an easy to prepare, one-dish meal, that includes a tasty blend of coconut and spices to flavour tender chicken strips. It's a terrific blend of sweet and spicy.

Serves 4-6

2 baking potatoes
3 tablespoons (45ml) peanut oil
2 tablespoons (30ml) minced garlic
1/3/ cup (75ml) dried shredded coconut
1 tablespoon (15ml) coriander seeds
1 or 2 fresh chilies, such as Serrano
½ cup (125ml) of water, approximate
1 lb (500gm) boneless, skinless chicken breasts
1 teaspoon cornstarch
1 ½ cups (375ml) diced tomatoes (about 3)
1 teaspoon (5ml) salt
1 teaspoon 5ml) Garam Masala
¼ teaspoon (1ml) powdered turmeric
3 tablespoons (45ml) fresh coriander leaves, chopped finely
(Coriander is also known as cilantro or Chinese parsley)

Procedure:

1. Peel and cut the potatoes into 8 wedges each. Cover them, bring to a boil and simmer until just tender (10-15 minutes). Then drain.
2. Heat 1 tablespoon (15ml) of oil in a big skillet or wok over a medium flame. Stir fry the garlic until it is just barely golden. Add the coriander seed, coconut and chilies. Cook 1 minute, stirring all the while, until the coconut is golden.
3. Place this coconut mixture in an electric blender with a ½ cup (125ml) of water and whirl on medium until it's smooth. Put aside for now. Wipe skillet.
4. Heat the remaining oil in the skillet on medium.
5. Make sure the chicken is dry. Cut it into strips the size of your small finger and toss with a little cornstarch to keep it tender. Cook it in the oil about 3 minutes, stirring now and again, until it is golden.
6. Add the coconut mixture and all other ingredients except the coriander leaves to the chicken.
7. Lower the flame and simmer uncovered about 10 minutes. Stirring often until done.
8. Garnish with chopped coriander when serving.

Batata Murghi, with its spices that tantalize your palate, can also be prepared with lamb or goat meat. Either way you're sure to enjoy this fragrant, and exotic Indian dish. Try this dish at your next party. When your guests arrive they will be greeted by spicy aromas that will make their mouth water as it piques their curiosity.

BRITAIN EATS TONS OF CHICKEN TIKKA MASALA

One might think that the most popular dish in Great Britain is Fish and Chips, but with 18 tons consumed there each week, the national dish of Britain is actually Chicken Tikka Masala.

As popular as this curried chicken is, it is indeed not indigenous to the sub-continent, but was concocted by an Asian chef in London. Nonetheless; it is a delectably tasty treat often ordered at Indian restaurants; the most popular curry on their menus. I wonder how many people make it at home in the British Isles or here in the U.S.A? I’ve made it a few times, each time tweaking it, but still wanting to keep it authentic to the curry house favourite.

Even if you are unfamiliar with Chicken Tikka Masala, you are sure to love this stunning, spicy delight. You might already have all the required groceries on hand, or can easily obtain them. Millions of Britons can’t be wrong, so try this Tikka.

This is an adaptation of a Cook’s Illustrated recipe by Rebecca Hays.

For the chicken
4 boneless, skinless chicken breasts
¾ teaspoon ground coriander powder
¾ teaspoon ground cumin powder
1/8 teaspoon finely ground black pepper
1/8 teaspoon cinnamon powder
¼ teaspoon turmeric
1 teaspoon salt
Cayenne pepper to your taste

For the yoghurt
1 cup of whole milk Greek yoghurt or regular whole milk
yoghurt plus 2 tablespoons vegetable oil
2 ½ teaspoons minced garlic
1 tablespoon finely minced fresh gingerroot

For the masala
2 teaspoons ground coriander powder
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon powdered ginger

For the sauce
2 tablespoons butter
1 tablespoon oil
2 cups finely chopped onion
3 teaspoons minced garlic
2 teaspoons finely minced fresh gingerroot
1 minced fresh chile
2 tablespoons tomato paste
1 tin (28ounce) tomatoes crushed by hand or in blender
2 ½ teaspoons sugar
½ teaspoon salt
2/3 cup heavy cream

Method:

Combine the six chicken spices and salt in a small bowl.
Sprinkle all over the chicken and press in so it sticks.
Now put the chicken on a platter, cover loosely and put in the refrigerator for at least 30 minutes (up to an hour is ok).
In a large bowl, blend the yoghurt, oil (if using), garlic and gingerroot. Set aside.

Make the sauce by heating the butter and oil in a large Dutch oven over a medium flame.
Stir in the onion and cook until lightly browned, about 10 minutes. Stir in the garlic, gingerroot, chile and tomato paste plus the masala mixture and cook until fragrant, about 3 minutes. Add the crushed tomatoes, sugar and salt. Bring it to boiling, than simmer over a low flame for 15 minutes, stirring now and then. Now stir in the cream and return to simmer. Then remove from heat and cover to keep warm.

While the sauce is simmering, place rack in oven 6 inches from heat source. Turn on broiler. With tongs, submerge the chicken breasts into the prepared yoghurt. Put the coated breasts (make sure they all have a nice coating) on a wire rack and place that in a broiler pan. (I have a cast iron skillet with a ridged bottom designed for broiling hamburgers which also works very well).

Broil the chicken about 7 minutes, but keep an eye on it. Look for a slightly charred but not scorched surface. Then turn over and cook the flip side the same way.

When the chicken is cooked, cut each breast into similar- sized chunks. When ready to serve, taste the sauce for salt, then place the chicken pieces (tikka) in the sauce, and serve right away. Serve over steamed rice. You can garnish with chopped coriander leaves.

If the list of ingredients seems a little off-putting, you could mix the masala blend and prepare the yoghurt the day before to save some time. This dish is really marvelous, no wonder it’s so deservedly cherished.

CURRYING FLAVOUR IN THE BOMBAY PALACE

Several years ago I happened to be in an Indian household and the aroma permeating that home was just wonderful. I wanted to duplicate that fabulous flavour in my kitchen, but I didn’t understand what made it so special. I had a small tin of curry powder and added a pinch to an egg salad, and it was good, but Indian? Nah! I needed to learn more.

Soon afterward I was delighted to find an Indian cookbook in a thrift store, The Bombay Palace Cookbook, by Stendahl. It promised a fascinating, wide world of new and exciting meals, but first I had to get a whole bunch of spices I hadn’t used before, like coriander, fenugreek and cardamom, as well as fresh gingerroot.

After cooking many recipes in that book, and inventing many afterward, I still like to browse though it occasionally. It’s a great book, especially for beginners. They took two recipes and broke them down into the simplest, detailed, step by step way to prepare them.

The Bombay Palace Cookbook is primarily comprised of North Indian recipes, but also features other regions of the sub- continent as well.

The book explains the ingredients and techniques (such as bhoona-ing, sort of a combination of sauteéing and braising) of Indian cookery and has separate chapters
covering soup, seafood, vegetarian, poultry, legumes, rice dishes, and desserts.

I’m quite fond of this book because when I was new to Indian food; it helped me learn to prepare it properly. And having explored Indian food, I have since reached out to the foods of Malaysia, Sri Lanka and Thailand. I have 5 big spice racks just off my kitchen, containing many different spices and herbs.

Here is a lovely recipe from the Bombay Palace Cookbook, by Stendahl.

SPICY CHICKEN CURRY (Murgh Masala) serves four

1 3lb (1 ½ Kg) fryer, skinned and cut into 8 pieces; or an equivalent amount of boneless, skinless pieces.
4 tablespoons (60 gm) butter (1/2 stick)
4 large ripe tomatoes, coarsely chopped
Salt to taste

Dry Masala mixture:
1 large onion, coarsely chopped
3 garlic cloves, smashed
1 piece of gingerroot, the size of a walnut, minced
2 tablespoons of ground coriander
2 teaspoons cumin seeds
2 teaspoons powdered turmeric
¼ teaspoon red chili powder
6 whole cloves
3 whole cardamom pods
2 sticks of cinnamon

Method:

• Set prepared chicken aside. Pulverize the masala in a blender or food processor. Rub the mixture well into the chicken parts.
• In a wok or heavy skillet, heat the butter and brown the chicken on both sides. This should take about ten minutes.
• Add the tomatoes, cover and simmer until the chicken is tender and the sauce has thickened, another ten minutes.
• Try not to add water unless you see the chicken is about to scorch. Salt lightly before serving.
  
  This is a good introduction to Indian food if you haven’t tried preparing any yourself. I usually use a mortar and pestle to pre-grind things like the cloves and cinnamon and cumin. In the beginning you may prefer to use ground spices until you get more familiar with masalas. But for flavour and aroma, it’s hard to beat Indian food.