Moghlai Chicken Curry (Nimbu Masala Murgh)

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The Moghlai dishes, popular across India, but particularly in Delhi and the neighboring Uttar Pradesh, owe their ancestry to sixteenth and seventeenth century Moghul rulers, Akbar and Shehjehan, who were connoisseurs of music, literature, architecture, and food. Unlike their immediate ancestors, who invaded India, and who were too busy consolidating their empire to pay much attention to cuisine, Akbar and Shehjehan recruited the best chefs in northern India, and encouraged them to create dishes that carried the influence of the ingredients of central Asia and India. Note: This recipe requires advance preparation.

Ingredients

  • 2 large onions, chopped

  • 1 2-inch piece of ginger, peeled

  • 10 cloves garlic

  • 2 cups plain yogurt

  • Salt to taste

  • 1 teaspoon cayenne powder

  • 1 tablespoon cumin powder

  • 1 tablespoon coriander powder

  • 1 tablespoon commercial garam masala

  • 1 chicken, cut into serving pieces

  • 1/4 cup ghee or vegetable oil

  • 1 teaspoon mustard seeds

  • 4 green chiles, such as serranos, stems removed, finely minced

  • 1/4 cup lime juice

  • 1 lime, cut into small pieces, for garnish

  • 1 large tomato, diced, for garnish

  • ½ cup raw cashew nuts, for garnish

  • 1 large onion, cut into rings, for garnish

  • 1/4 cup cilantro or mint leaves, for garnish

Instructions

In a food processor or blender, grind the chopped onion, ginger, and garlic into a smooth paste. Combine the paste with the yogurt, salt, cayenne powder, and half of the cumin, coriander and garam masala. Add the chicken pieces, mix well, and marinate at room temperature for 6 hours.

Place the chicken in a large skillet, and cook, covered, for about 12 minutes over low heat.

In another skillet, heat the ghee or oil over medium heat for 2 minutes. Add the mustard seeds, and when they begin to pop, add the chiles. Pour the ghee or oil (along with mustard and chiles) over the chicken, and continue cooking for 8 to 10 minutes over medium heat or until the moisture evaporates.

Place the chicken in a serving dish. Squeeze the lime juice over the meat, and sprinkle the remaining cumin, coriander, and garam masala over the mixture. Garnish with the lime pieces, cashew nuts, tomato and onion rings, and coriander leaves.

Pork Curry Gurkha-Style

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Gurkhas, the sturdy soldiers from Nepal, took this curry formula wherever they went, be it Malaya or the Falkland Islands. The use of yogurt in this curry tempers the chiles. Note that this recipe requires advance preparation.

Ingredients

  • 1 teaspoon white vinegar

  • 1 tablespoon cayenne powder

  • 2 pounds lean and boneless pork, cut into 1-inch cubes

  • 1 2-inch piece of ginger, peeled and minced

  • 2 cups unsweetened yogurt

  • 1 teaspoon vegetable oil

  • 1/4 cup ghee (clarified butter, or substitute vegetable oil

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon turmeric powder

  • 1 cup water

  • Salt to taste

  • ½ cup cilantro leaves

  • 1 teaspoon cumin powder

  • 1 teaspoon nutmeg powder

  • ½ teaspoon clove powder

  • ½ teaspoon cardamom powder

Instructions

  • Combine the vinegar and cayenne powder and toss the meat in it. Add the yogurt and ginger and marinate the meat for about 3 hours at room temperature.

    Heat the oil in a skillet over low heat for 1 minute; add the ghee, the pork with its marinade, black pepper, turmeric, water, and salt, and bring to a rapid boil. Lower the heat, cover the skillet, and simmer for 40 minutes.

    Add the cilantro, cumin, nutmeg, cloves and cardamom powders, stir in well, and serve hot.

    Indian Minced Meat Curry (Keema Bafat)

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    This is a popular dish from the coastal region of Karnataka, India using Quick Curry Powder (bafat, see recipe, above). It is traditionally prepared with lamb, but chicken may be substituted and the cooking time reduced by 7 minutes.

    Ingredients

    • 2 tablespoons vegetable oil

    • 1 tablespoon ghee (clarified butter–optional)

    • 1 large onion, chopped

    • 6 cloves garlic, minced

    • 1 1-inch piece ginger, minced

    • 1 tablespoon bafat (see recipe above)

    • 1 pound minced meat (lamb or substitute chicken)

    • Salt to taste

    • 1/4 cup cilantro or mint leaves

    Instructions

    In a skillet, heat the oil for 1 minute, add the ghee and the onion and cook over medium heat until the onions wilt, about 1 minute. Add the garlic and ginger and fry the mixture for 1 minute. Add the bafat powder, lower the heat, and simmer for 1 minute.

    Add the minced meat, mix well, and cook for 20 minutes over low heat. Sprinkle with cold water from time to time. Add the salt. Garnish with cilantro or mint leaves.

    Quick Curry Powder (Bafat)

    Dave DeWitt Leave a Comment

    Contrary to popular belief, in India, curry powders have become an integral part of middle class family life. This quick curry powder, called bafat, is from the southwestern region of India. It can be used for a meat, fish, or vegetable dishes. Traditionally, the spices are sun-dried for three days and then roasted.

    Ingredients

    • 1/3 cup coriander seeds

    • 1/4 cup cumin seeds

    • 2 tablespoons mustard seeds

    • 2 tablespoons peppercorns

    • 2 tablespoons whole cloves

    • 1 tablespoons fenugreek seeds

    • 2 tablespoons ground cardamom

    • 2 tablespoons ground cinnamon

    • 2 tablespoons powdered turmeric

    • 1/4 cup freshly ground, hot chile powder, such as New Mexican

    Instructions

    Dry the whole spices in the oven at 200 degrees for 15 minutes, taking care they do not burn. Remove them from the oven, cool, and grind them together with the ground spices in a spice mill.

    Carnitas Calientes

    Dave DeWitt Leave a Comment

    Carnitas are “little pieces of meat,” usually pork, that are often served as a breakfast side dish in Mexico or wrapped in a tortilla and eaten as a burrito or soft taco. In addition I also like to serve them as an appetizer with a selection of salsas for dipping. Carnitas are an example of how a dry rub marinade can form a tasty crust on the meat, while the inside remains tender and moist.

    Ingredients

    • 3 tablespoons ground ancho chile

    • 1 tablespoon ground chipotle chile

    • 2 tablespoons chopped fresh cilantro

    • 2 teaspoons garlic powder

    • 1 teaspoon ground cumin

    • 1 teaspoon freshly ground black pepper

    • 3/4 teaspoon salt

    • 1 to 1 1/2 pounds boneless pork, trimmed of the fat and cut into 1-inch cubes.

    For the Sauce:

     

    Instructions

    Combine all the spices and cilantro together in a bowl and mix well. Rub the pork cubes with the mixture and marinate the meat at room temperature for 30 minutes.

    Preheat the oven to 300 degrees.

    Place the pork cubes on a rack over a baking sheet and bake in the oven for 1 1/2 hours or until the meat is quite crisp. Pour off any fat as it accumulates.

    To serve as an appetizer place in a chafing dish along with toothpicks and accompanied with your choice of salsas, guacamole, and/or sour cream for dipping.