Indian Food: Recipe for Chicken Kabuli

I think Indian food is the nectar of the gods. I don’t know why I’ve become so addicted to the warm curries, hot condiments and savory stuffed appetizers but I do turn into an uncontrollable eating machine whenever I’m served a good Indian meal.

I wasn’t always afflicted with this condition. It wasn’t until my second or third trip to England that I discovered Indian food was so sublime I thought I would faint from culinary intoxication.

Now don’t get me wrong. I am not a gluttonous individual. Most of the time I eat sensibly with a discriminating and watchful eye on my caloric and carbohydrate intake.

The thing about Indian food is that most of the main courses, soups, vegetables and condiments are exquisitely tasty but quite low in carbs. If you can avoid the rice, bread and fried appetizers such as Onion Bhajis (which is nearly impossible) you can go for Indian even if you’re on South Beach. If you're not diet conscious, you're in for a real treat!

There’s a famous neighborhood in Manchester, England called Rusholm where the “Curry Mile” is home to no less than 70 restaurants that stay open until the wee hours of the morning. These neon-lit award-winning curry houses range from modest cafés to glitzy, Ganesha adorned, white table clothed upper class establishments. On our last trip to England my husband and I sauntered down the mile, taking in the exquisite aromas and exotic ambiance of each establishment. Although we were tempted to try them all, we only had the time (and room) for one meal that evening.

Our choice was a large well-attended restaurant filled with local families. I do believe we both ordered about the same amount of food as the10-party family at the next table. After our sumptuous meal we waddled back down the curry mile, caught a bus to our hotel and blissfully collapsed into bed. I now know why they say the national dish of England is not beef and Yorkshire pudding or fish and chips. It’s Chicken Tikka Masala. The next morning we stayed in bed and skipped breakfast…. but the memory lingered on.

The combination of savory sauces and biting aromatic spices in each exquisite dish was an exotic, mildly salacious experience. Experts on sexual nutrition do suggest that typical Indian condiments like chutney... and spices such as cinnamon, ginger, cardamom and curry, stir up the circulation and stimulate one's sexual organs. I've rarely gone overboard in that department, but I will say that Indian cuisine can evoke certain passionate appetites as well as gastronomical ones. I recently included the aphrodisiac qualities of Indian spices in my Hub The Foods of Love.

Back home in the American south it’s a little more difficult to find outstanding Indian cuisine on par with Europe or Asia. That’s why I decided to learn a few great recipes to keep us satisfied between trips to England. I have several favorites, but number one on my list is a Chicken Kabuli dish that’s truly magnificent.

To make authentic Indian food you have to be willing to grind (and sometimes roast) your own spices. That’s the key to successful Indian meals at home. The natural, whole spices are so fragrant and fresh - so unique to the Western palate, that your taste buds will be delighted and your carnal desires, awakened.

I should add that there’s a terrible misconception in the States about Indian food. Lots of people think it’s too hot to handle, or that they’ll get a stomach ache or something worse. Not all Indian food is fiery. True, there are some dishes that will blow your head off and keep you "running" till noon the next day, but many are just mildly spiced.

While I may be overindulgent when it comes to portions, I do know where to draw the line when it comes to the chili ingredients. Having a somewhat delicate constitution I choose not to prepare the vindaloos, super hot curries and similarly explosive entrees. My Chicken Kabuli is a mild but fragrant dish that has a savory almond yogurt and cream sauce. I serve it with a side dish of garlic lentils, which is also mild. My braver guests and those of you who are lovers of super charged Indian Food, can just add on extra spicy pickle or hot mango condiments. Pataks brand makes outstanding chutneys and relishes. You can buy them on-line from this page.

This recipe serves 8, but make it all and save the leftovers for the next day when it's even better!

All the spices can be found in any good Indian grocery.

Ingredients:

• 4 large garlic gloves, peeled
• 3 tablespoons fresh ginger root, chopped
• 3 medium tomatoes , quartered (about 375 grams / or ¾ lb)
• plain yogurt (250 grams / or 1 cup)
• vegetable oil (180 ml / or 3/4 cup)
• 1 1/2 kg/ or 3 lbs chicken breasts, boned, skinned and cubed
• 1/2 teaspoon mace
• 1 teaspoon nutmeg
• 2 tablespoons blanched almonds, ground
• 1 teaspoon ground cardamom seed
  
• 1 teaspoon ground cumin seed
• 1 teaspoon ground coriander seed
• 1/2 teaspoon ground fennel seed
• 1 tablespoon Kosher salt
• 125 ml / or ½ cup heavy cream
• 2-3 teaspoons black peppercorns coarsely ground
• 4-5 tablespoons fresh cilantro finely chopped (coriander leaves)
  

Directions:

Note: I always grind the fresh spices first and group them together, since they are added at the same time. I'm referring to the mace, nutmeg, almonds, cardamom, cumin, coriander, fennel (and salt).

1. Put the garlic, ginger, tomatoes and yogurt into the container of an electric blender or food processor and run the machine until the ingredients are reduced to a fine smooth puree.
2. Put oil and the pureed mixture in a large heavy-bottomed pan. Place the pan over medium-high heat and cook the puree until it reduces to a thick sauce and the fat begins to separate from it (about 15 minutes) stirring constantly to prevent the puree's sticking to the pan and burning. During the last few minutes of cooking, the sauce begins to splatter a little, so keep a lid or splatter screen handy.
3. Add the chicken pieces and cook, stirring rapidly, until they lose their pink color and begin to sear slightly (about 5 minutes), but do not let them brown.
4. Add the ground mace, nutmeg, almond powder, cardamom, cumin, coriander, fennel and salt, and mix well. Reduce heat, cover the pot and let the chicken cook in its own juices for 15 minutes.
5. Uncover, and continue cooking until the chicken is fully cooked and fork-tender and the sauce has reduced (about 15 minutes). Stir in the cream, black pepper and cilantro (coriander leaves) and turn off the heat.
   
6. Let the dish rest, covered for at least 1 hour. When ready to serve, reheat thoroughly, check for salt and serve.

For best results, make this dish at least 4 hours, preferably a day before you are going to serve it. The flavors will penetrate the chicken, making it exceptionally delicious, fragrant and juicy. Chicken Kabuli also freezes well, just make sure you defrost it fully before re-heating.

Lentils, or dal are traditionally served as a flavorful, silky, golden puree laced with garlic slivers. You can use either pink (my favorite) or yellow lentils both of which are available at the Indian grocery store.

For 4-6 people (or 3-4 with appetites like myself)

These lentils may be prepared ahead of time (as they can last in the 'fridge for 3 days). They also freeze well.

Ingredients:

1 1/2 cups pink or yellow lentils

1/4 teaspoon turmeric

2 teaspoons Kosher salt

5 tablespoons olive oil, or Indian Ghee (clarified butter), or a light vegetable oil. If you're really decadent, use butter.

5-6 large garlic cloves peeled and sliced lengthwise

Directions:

1- Wash the lentils by rinsing them several times. Remove any off-color ones.

2- Put the lentils in a deep pot along with the turmeric and 5 cups of water. Bring to a boil stirring often.

3- Reduce the heat to medium low and simmer , partially covered for 25-30 minutes if you are using red lentils. The yellow ones take 40-45 minutes. You know they're cooked if they are soft. Stir the lentils occasionally to prevent sticking.

4- Turn off the heat and whisk or beat the lentils for a minute to smooth the puree. You can puree the entire mixture or leave a few whole lentils for texture and interest.

5- When ready to serve, simmer the lentil puree over low heat to keep it hot. Add a little water if it's getting too dry, then make the garlic oil/butter mixture.

6- Heat the oil or shortening over medium heat in a small frying pan. When it's hot, add the garlic slices and fry them just until they turn light brown and are still soft (about 2 minutes). Turn off the heat and immediately pour the perfumed garlic butter with the slivers over the lentil puree. Stir to mix and serve.

If you're not dieting, don't forget to serve lovely, puffy Indian Nan bread (available at the Indian grocery store) and white rice. Serve the sweet and/or hot chutneys and pickles in small bowls.

There are lots of wonderful Indian cookbooks, but I highly recommend the old tried and true "Classic Indian Cooking" by Julie Sahni from which these recipes originate.

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Wishing you luck, love and good eating. Namaste.

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