Thursday, March 1, 2012

My Indian Cooking And Hyderabadi Chicken Curry For Dinner

My Indian Cooking

I am Russian, I grew up in Russia, and I grew up eating Russian food (whatever that is, don't ask me). When my family moved to US, I did get a chance to experience new cuisines - Italian, Chinese, Indian, etc. But prior to starting my relationship with Shyam, most Indian cooking I did was get some meat (chicken, usually), and cook it with some "Indian" sauce out of a can. At the time I thought that was some great tasting meal. Boy, was I wrong. Then I starting dating Shyam. So I tried harder to cook an authentic Indian meal. It took me several tries before I got it right. I needed proper resources. I was brought up to believe in power of knowledge in books, so I knew I needed to get some great reading on Indian cooking. I went on Amazon, and eventually I got to 1000 Indian recipes.


What sold this book to me was one review that stated that reviewer was a white woman and this is the only book that provided recipes for her to cook to get approval of her Indian husband. That is a pretty powerful endorsement. So I got it, and now, looking back, I have to agree with that review 100%. Click here for Amazon listing.

This book not only provides a complete spectrum of Indian recipes - from snacks to veggie dishes to meat/fish/fowl curries to rices to bread and desert, but also all the various regions of India are represented. And moreover, there is a beautiful introduction that provides the basics and a section describing the spices - a major component in Indian cooking.

And as spices are a major component in Indian cooking, you will have to buy them - do NOT buy them in a regular grocery store. NEVER EVER EVER. Not only are they over-priced, but they are also lower-quality. The only thing I like about those small glass jars from grocery store is they make a good refillable container, and they already have a good looking label from original spice. But I definitely recommend finding the nearest Indian grocery store and do your shopping for your spices and other Indian ingredients there. When we lived in Jersey City, NJ, there was a whole "India" street - Newark avenue between JFK Blvd and Tonnele Ave. First time I visited there, it was as if I landed on a moon - except for cars driving on the right side of the road and lack of cows, I might as well be in India. And I always get the "what is she doing here" stare from aunties in saris and men with thick mustaches when I am in Indian grocery stores, but after first or second time, I simply learned to ignore it. This is how you know you are in the right place.

To help me further in my quest for authentic Indian ingredients, I actually bought one more book - The Indian Grocery Store Demystified.


This is a great beginner book (I don't use it much anymore, I learned my way around) - it will explain spices, dals, rice, etc as well as various brands and, most invaluably, various Indian names for each item. Since India is a big country with various languages spoken throughout, same ingredient has different names. With this book, I actually had an advantage over Shyam! He knows only what he grew up with in Karnataka and what his mom uses, but I have in my possession a guide to the whole country. He actually never knew of black cumin (not to be confused with cumin). And although we both went into the same store, and one would think he'd have an advantage over me finding things in there, thanks to this book, I got it before him. Ha! Click here for listing on Amazon. Of course, despite the book being marketed as "take it with you guide", I wouldn't be caught dead with it inside the store - too touristy. Read ahead, and write out the info you need on your shopping list.

If you are serious about trying an authentic Indian cooking at home, you only need these two books and an Indian grocery store. Now on to cooking. Tonight's dinner - Hyderabadi chicken curry.

Tonight's Curry

This dish is in 1000 Indian Recipes Book - page 466. But I use it more as a guideline, than a strict set of instructions.

Start with chicken. I have boneless skinless thighs handy. You can really use any part of the chicken. Most Indian way would actually be to use a whole chicken and cut it up, with meat still on the bone. I am cutting the thighs I have into bite-sized pieces.


Now add some salt, turmeric and ground chile pepper to the chicken and rub to cover all pieces.


Cover and let stand. Remember the covered glass bowls I mentioned in earlier post (click here) - so convenient!


Slice onions, lengthwise, thinly.


Slice few serano chiles. You may substitute with any other chiles of your choice and adjust the heat of the dish accordingly by the number of peppers that you use.


Chop some parsley.


You will need some ginger-garlic paste. I make my own - blend equal parts of garlic and ginger with some water to form paste. Freeze to store. Freezing in portions is very convenient (click here for earlier post on best freezing recommendations).


Now on to spices - cinnamon sticks, cloves, green and brown cardamom pods.


Lightly crush them in mortar with pestle.



Get some yogurt to room temperature - yogurt is usually stored in a fridge. If yogurt is to be used in cooking a hot dish, a temperature shock can cause it to curdle. Curdling doesn't affect the taste, only texture and appearance, but it is always nice to have nice and smooth yogurt sauce, so by the time you add yogurt to the pan, it better not be cold.


We usually buy Fage low fat Greek yogurt - Shyam says it is very close to yogurt he had in India, except this yogurt is much thicker. But adding some water solves that discrepancy.

You will also need some slivered almonds.


Now heat some vegetable oil in a pan. Add onions.


Fry, stirring, until beginning to soften and brown.


Add ginger-garlic paste.


Stir for a minute, then add some turmeric, red chile powder and salt. Stir.


Next add the crushed spices, stir for a minute until aromatic.


Add black cumin and almonds. Stir for a few minutes.


Next step is to add yogurt. Add it in batches, and avoid adding it directly to the hot pan, instead layer it on the vegetables to allow it to warm up without the temperature shock that can cause curdling.


Keep adding yogurt until all is incorporated into the dish.


Stir for a few minutes, then add chiles and most of the parsley.


Stir few more minutes and then add the chicken.


Cook chicken, occasionally stirring until chicken is soft and you can see oil separating from the sauce.


Add remaining parsley.


Serve with rice.


And enjoy! Delicious!

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