The ingredients for this sauce were given to me by Dale Carty and I must say that I admired him for making his sauce from scratch rather than buying a commercial one. That’s probably why his restaurant is named as it is. This sauce is added to the chicken during the last half of cooking, and the chicken is best when it’s smoke-grilled (used wood chips soaked in water), so keep it quite a distance from the fire, close the lid on the barbecue unit, and grill it slowly. The sauce yield is about 3 cups or a little more.

Ingredients

• 1 tablespoon olive oil

• 1 clove garlic, chopped

• 1 medium onion, chopped

• 1 green or red bell pepper, chopped

• 3 medium tomatoes, peeled and chopped

• 1 cup water

• 2 tablespoons mango chutney

• 1/4 cup pine nuts, dry roasted and ground

• 1 teaspoon thyme

• 1/4 cup Scotch bonnet or habanero hot sauce

• 1 medium chicken, cut into 8 pieces (2 wings, 2 thighs, 2 legs, 2 breasts)

Instructions

In a large skillet over medium heat, saute the garlic in the olive oil for about 2 minutes. Add the onion and saute an additional 5 minutes. Add the pepper and saute another 5 minutes. Add the tomatoes and saute, covered for 20 minutes. Uncover, add the remaining sauce ingredients and simmer for 5 minutes. Transfer to a blender and puree.

Smoke grill the chicken until half done, brush the parts with the sauce, and continue smoke-grilling until done.

This rich, spicy-sweet chicken dish from northwestern India has distinct Moghul influences. “Dilruba” means “sweetheart.” The Moghuls controlled most of India from 1526 until 1839, leaving behind some of India’s most famous architecture, including the Taj Mahal. The Moghul emperors loved to eat, and twenty-course meals were common in the royal courts. Not surprisingly, Moghul rule had a greater influence on Punjabi cuisine that that of any other conqueror.

Ingredients

• 2 medium onions

• 2 tablespoons chopped fresh ginger root

• 6 tablespoons butter or vegetable oil

• 1 3 to 4 pound chicken, skin removed, cut into small serving pieces

• 1 cup fresh plain yogurt

• 1/4 cup almonds

• 1/4 cup walnuts

• 1/4 cup melon, pumpkin or squash seeds (optional)

• 1 cup milk

• 2 tablespoons garam masala

• 1 teaspooon ground turmeric

• 2-3 fresh green cayenne peppers, minced, or substitute any small, hot chiles such as serranos or jalapeños

• Salt and ground cayenne to taste

• A few strands whole saffron, soaked in two tablespoons warm milk

• Minced fresh cilantro and whole almonds and cashews for garnish

Instructions

Put the onions and ginger into a blender or food processor and process to a smooth paste (about the consistency of apple sauce). Heat the butter in a heavy, deep skillet and gently brown the onion mixture, stirring often.

Add the chicken and yogurt. Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.

Grind the almonds, walnuts, and melon seeds until quite fine. Stir them into the milk. Add this mixture to the chicken along with the garam masala, turmeric, chile peppers, salt and ground cayenne pepper.

Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10 to 15 minutes). Stir in the saffron and milk mixture and cook for 1 to 2 minutes longer.

Garnish with cilantro and nuts and serve hot.