1,001 Best Hot and Spicy Recipes (83 page)

2.
If the chicken pieces aren’t skinless, remove the skin. Make slits in the pieces and rub the paste over the chicken, making sure the paste gets in the slits. Let the chicken sit at room temperature for 30 minutes, then drain it.

3.
In a food processor or blender, combine the yogurt, onion, remaining lemon juice, remaining vegetable oil, ginger, remaining cayenne, cumin, turmeric, coriander, cardamom, cinnamon, nutmeg, allspice, and black pepper to taste and process until smooth. Place the chicken in a nonreactive bowl and cover it with the marinade. Marinate, covered, in the refrigerator for 4 hours or overnight.

4.
Remove the chicken from the marinade, reserving the marinade, and place the chicken on the grill. Transfer the marinade to a saucepan and simmer it for 20 minutes. Cover the grill and grill the chicken for 5 minutes. Turn the pieces, cover and cook for an additional 5 minutes. Uncover the grill, turn the chicken pieces, and baste them with any remaining marinade. Continue cooking, uncovered, until the chicken is done, about 12 minutes or the internal temperature reaches 160°F (75°C).

Yield: 6 servings

Heat Scale: Medium

 

1 tablespoon (15 mL) saffron strands
4 teaspoons (20 mL) warm milk
2 fresh green chiles, such as serranos, stems removed
2 fresh red chiles, such as serranos, stems removed
2 large onions, peeled and chopped
8 cloves garlic, peeled
1 (2-inch [5 cm]) piece ginger, peeled
3 whole cloves
8 black peppercorns
½ teaspoon (2.5 mL) cardamom seeds
1 (1-inch [2.5 cm]) stick cinnamon, crushed
1 teaspoon (5 mL) coriander seeds
1 teaspoon (5 mL) cumin seeds
½ teaspoon (2.5 mL) poppy seeds
¼ teaspoon (1.25 mL) ground nutmeg
¼ teaspoon (1.25 mL) ground mace
½ cup (118 mL) mint or cilantro leaves
¼ cup (59 mL) lemon juice
2 cups (473 mL) plain yogurt
3 pounds (1.36 kg) boneless chicken, cut into 1-inch (2.5 cm) cubes
Salt, to taste
2 tablespoons (30 mL) olive or vegetable oil
1 tablespoon (15 mL) ghee
1 onion, peeled and finely chopped
8 large tomatoes, chopped
2 cups (473 mL) uncooked basmati or other long-grain rice
⅓ cup (79 mL) raisins
⅓ cup (79 mL) raw cashews
⅓ cup (79 mL) raw almonds
6 hard-boiled eggs, halved

 

1.
In a bowl, soak the saffron in the warm milk in a bowl for 5 minutes. Transfer the mixture to a blender and purée it. Add the chiles, onions, garlic, ginger, cloves, peppercorns, cardamom, cinnamon, coriander, cumin, poppy seeds, nutmeg, mace, mint or cilantro leaves, and lemon juice. Blend into a smooth paste. Transfer the paste to a large bowl, add the yogurt, and mix well.

2.
Add the chicken to the yogurt mixture and add salt to taste. Marinate for at least 2 hours. For the best results, marinate for 6 hours.

3.
In a large skillet, heat the oil over medium heat for 1 minute. Add the ghee and, 15 seconds later, add the onions, and fry them for about 8 minutes. Reserve the fried onions for garnishing.

4.
In the same skillet, combine the marinated chicken and the tomatoes and cook for about 10 minutes, uncovered. Remove the chicken pieces from the sauce and set them aside.

5.
Add the rice to the sauce, bring to a boil, and cook, covered, over low heat for 15 minutes. Return the chicken to the sauce, along with any remaining saffron paste, the raisins, the cashews, and the almonds and mix well. Simmer, covered, for 5 minutes.

6.
Arrange the chicken, eggs, and rice so that the yellow of the eggs, the saffron colored rice, the nuts, and the chicken make a colorful display. Add the reserved onions as a garnish.

Yield: 4 servings

Heat Scale: Medium

 

2 large onions, peeled and chopped
1 (2-inch [5 cm]) piece ginger, peeled
10 cloves garlic, peeled
2 cups (473 mL) plain yogurt
Salt, to taste
1 teaspoon (5 mL) ground cayenne
1 tablespoon (15 mL) ground cumin, divided
1 tablespoon (15 mL) ground coriander, divided
1 tablespoon (15 mL) commercial garam masala, divided
1 (3-4 pound [1.36-1.82 kg]) chicken, cut into serving pieces
¼ cup (59 mL) ghee or vegetable oil
1 teaspoon (5 mL) yellow mustard seeds
4 green chiles, such as serranos, stems removed, finely minced
¼ cup (59 mL) lime juice
1 lime, cut into small pieces
½ cup (118 mL) raw cashews
1 large tomato, diced
1 large onion, cut into rings
¼ cup (59 mL) cilantro or mint leaves

1.
In a food processor or blender, grind the onion, ginger, and garlic to a smooth paste. Transfer the paste to a bowl and add the yogurt, salt, cayenne, half the cumin, half the coriander, and half the garam masala. Add the chicken pieces, mix well, and marinate at room temperature for 6 hours.

2.
Transfer the chicken and marinade to a large skillet, and cook, covered, for about 12 minutes over low heat.

3.
In a separate 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 this mixture over the chicken and continue cooking for 8 to 10 minutes or until the moisture evaporates.

4.
Transfer the chicken to a serving dish. Squeeze the lime juice over the meat, and sprinkle it with the remaining cumin, coriander, and garam masala. Garnish with the lime pieces, cashews, tomato, onion rings, and cilantro or mint leaves.

Yield: 4 servings

Heat Scale: Medium

 

2 medium onions, peeled
2 tablespoons (30 mL) chopped fresh ginger
6 tablespoons (90 mL) butter or vegetable oil
1 (3-4 pound [1.36-1.82 kg]) chicken, skin removed, cut into small serving pieces
1 cup (236 mL) plain yogurt
¼ cup (59 mL) raw almonds
¼ cup (59 mL) raw walnuts
¼ cup (59 mL) melon, pumpkin, or squash seeds (optional)
1 cup (236 mL) milk
2 tablespoons (30 mL) garam masala
1 teaspoon (5 mL) ground turmeric
2 or 3 fresh green cayenne peppers, minced (or substitute any small, hot chiles such as serranos or jalapeños)
Salt, to taste
Ground cayenne, to taste
A few strands whole saffron, soaked in 2 tablespoons (30 mL) warm milk
Minced cilantro for garnish
Whole almonds for garnish
Whole cashews for garnish

 

1.
In a blender or food processor, combine the onions and ginger and process to a smooth paste (about the consistency of applesauce). In a heavy, deep skillet heat the butter or oil over medium heat. Add the onion mixture and gently brown, stirring often.

2.
Add the chicken and yogurt. Mix well and cook until the mixture becomes rather dry and the chicken begins to brown, about 10 minutes.

3.
Grind the almonds, walnuts, and melon seeds, if using, until quite fine. Stir them into the milk. Add this mixture to the chicken along with the garam masala, turmeric, chiles, salt, and cayenne.

4.
Cook, 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.

5.
Garnish with the cilantro and nuts and serve hot.

Yield: 4-6 servings

Heat Scale: Medium

 

1 cup (236 mL) plain yogurt
4 chicken breasts, skin removed
2-3 teaspoons (10-15 mL) ground cayenne chile
1 tablespoon (15 mL) ground paprika
1 teaspoon (5 mL) freshly ground black pepper, divided
½ cup (118 mL) lemon juice
¼ teaspoon (1.25 mL) crushed saffron threads dissolved in ¼ cup (59 mL) hot water
1 tablespoon (15 mL) grated ginger
1 tablespoon (15 mL) chopped garlic
1 tablespoon ground red chile, such as New Mexican or piquin
2 teaspoons (10 mL) garam masala
1 teaspoon (5 mL) ground coriander
½ teaspoon (2.5 mL) ground turmeric
½ teaspoon (2.5 mL) ground nutmeg
½ teaspoon (2.5 mL) ground cinnamon
¼ teaspoon (1.25 mL) ground cumin
¼ teaspoon (1.25 mL) ground cloves
½ teaspoon (2.5 mL) salt
3 tablespoons (45 mL) melted butter
Lemon slices for garnish

1.
Line a strainer with a dampened cheesecloth. Add the yogurt and place the strainer over a bowl. Put the bowl and strainer in the refrigerator and let the yogurt drain for 4 hours to thicken.

2.
Make slashes in the chicken about 2 inches (5 cm) deep. In a bowl, combine the cayenne, paprika, and ½ teaspoon (2.5 mL) of the black pepper. Rub this mixture into the slashes and coat the chicken with the lemon juice. Marinate the chicken for 30 minutes at room temperature, then drain.

3.
In a food processor or blender, combine the drained yogurt, dissolved saffron, ginger, garlic, ground chile, garam masala, coriander, nutmeg, cinnamon, cumin, cloves, salt, and the remaining black pepper and purée until smooth. Pour the marinade over the chicken and, using your fingers, rub it into the meat. Cover the chicken and refrigerate for 24 hours, turning at least once.

4.
Start a charcoal or hardwood fire in your barbecue. Place the grill 2 inches (5 cm) above the coals and grill the chicken for 10 minutes, turning once. Use the marinade to baste the chicken as it cooks. Raise the grill to 5 inches (12.5 cm) and cook for another 5 minutes, turning once.

5.
Remove the chicken from the grill and brush it with the melted butter. Return the chicken to the grill and cook for another 5 minutes, turning once, until the chicken is done and the juices run clear.

6.
Serve the chicken garnished with lemon slices, with the mint chutney on the side.

Yield: 8 servings

Heat Scale: Mild

 

2¼ cups (532 mL) water
1 (5-pound [2.3 kg]) fresh duck
1 tablespoon (15 mL) annatto seeds
½ cup (118 mL) soy sauce
3 jalapeño chiles, stems and seeds removed, minced
2 cloves garlic, peeled and minced
1 teaspoon (5 mL) finely grated ginger
¼ cup (59 mL) sugar
½ cup (118 mL) sliced green onions
1 recipe Vietnamese Dipping Sauce (Nuoc Cham; page 96)

 

1.
Preheat the oven to 350°F (180°C).

2.
Pour the water in a pan and bring it to a boil. Place the duck in a deep dish. Pour 2 cups (473 mL) of the boiling water over the duck. Drain the water out of the dish and pat the duck dry. In a small bowl, crush the annatto seeds and mix them with the remaining ¼ cup (59 mL) boiling water. Let this mixture sit for 15 minutes. Strain the liquid into another small
bowl and add the soy sauce, jalapeños, garlic, ginger, and sugar. Place the duck on a rack over a roasting pan.

3.
Pour some of the marinade, along with the green onion, into the cavity of the duck. Close the duck with a skewer and brush the marinade over the skin of the duck. Roast the duck for 45 minutes. Reduce the oven temperature to 300°F (150°C), brush more of the marinade over the duck, and roast for another 45 minutes. Brush the remaining marinade over the duck and check for doneness (a meat thermometer inserted into the thigh should read 160°F [75°C], cooking it longer if needed. Slice and serve with the Nuoc Cham and a rice dish from Chapter 13.