Most years I do a traditional roast turkey for Thanksgiving (though I spatchcock/butterfly it to cook it very quickly at high heat). No matter the size of the bird or how many guests we have, we usually have enough turkey left that we get sick of it after the first day of leftovers. Or at least that used to be the case until I started recycling most of it into a down and dirty version of tinga de pavo/pollo. Tinga de pollo is one of the signature dishes at our local Mexican restaurant, El Triunfo, but it’s very easy to make at home. Leftover roast turkey is perfect for this dish which calls for pre-cooked chicken (pollo) or turkey (pavo) breast, shredded and added to a simple sauce made with onions, garlic, tomatoes and chipotle chillies en adobo. Provided you have everything on hand, this is as easy a dish as you can hope to make with leftover turkey. Continue reading
Chicken cooked with spinach (palak) is a popular dish in Indian restaurants in the US, though as with seemingly almost all dishes in Indian restaurants the sauce is usually heavily laden with cream. This is a heartier home-style preparation that let the flavour of the spinach shine and uses chicken on the bone to develop denser flavour. This is, broadly speaking, a Punjabi recipe, made with both mutton (goat) and chicken, and, frankly, I far prefer it with mutton—perhaps because that’s the version we ate most of the time when I was growing up. I don’t want to suggest that my recipe is a classic Punjabi recipe, however (though it may well be close); my version is a take on my mother’s version—we are Bengalis but as we lived all over India during my childhood my mother’s repertoire included recipes from various regions, hybridized by and hybridizing her Bengali instincts. My major departure from my mother is in using copious amounts of kasoori methi. Kasoori methi refers to dried fenugreek leaves. It can be found easily in any South Asian grocery: crumbled in with the spinach it adds a smoky, umami’ish depth to the dish. Continue reading
Tandoori chicken is made in a tandoor. I do not have a tandoor. This is, therefore, simply grilled chicken with Indian spices. But let me keep talking about tandoori chicken for a little bit longer anyway.
Tandoori chicken has come to be identified, both outside and inside India, with a particular look (red: usually achieved with food colouring) but all it literally means is “chicken cooked in a tandoor”. Some of the best tandoori chicken I’ve had has not looked anything like what we usually think of when we think of tandoori chicken. This un-tandoori chicken, on the other hand, does. I’ve not used red food colouring (now banned in Delhi and environs) to achieve this resemblance: I’ve instead used copious amounts of deggi/Kashmiri chilli powder, which is very mild and generally used to impart colour; it does also have a mildly smoky flavour (I’m not entirely shallow).
A while ago I posted a recipe for a “hybrid” chicken curry that I more or less improvised. Today I have a recipe for the basic chicken curry that is eaten in homes all across north India. I don’t mean to suggest that there is (only) one identical chicken curry eaten in homes all across north India, only that these curries (and this one) are members of the same closely related family, with a bit of ingredient variation in different regions, and proportions of spices (or even the exact ones used) varying in homes. But basically this is a familiar template for most north Indian home cooks: you heat up oil, add some whole garam masala to give it fragrance; saute onions and then ginger-garlic paste; then add ground spices; then add the meat; then a souring agent (tomatoes, usually); then water; cover and cook till done; serve with rice or parathasa/chapatis. And that is what I am doing here.
“Indian Home Cooking Week” rolls on.
For why I’ve put “curry” in quotes in the title of this recipe see my prefatory comments in this post. And if you’re wondering about the “hybrid” part, it’s not in reference to the ancestry of the chicken I used (though it was probably a hybrid too); it’s in reference to the origins of this recipe. Like yesterday’s salmon recipe this one is also not a regional recipe. It is, however, a very conscious mixing of two approaches, one Bengali and one Malayali. The recipe gets underway more or less as in the style of an excellent recipe from one of my aunts, and is finished in a manner very common in Malayali cooking (Malayali= (of) the Malayalam speaking peoples of Kerala). I don’t usually go about trying to create hybrid or Indo-fusion dishes like this one but this one just works because there’s a strong crossover to begin with.
Let’s get to it.