In 1980 my grandparents and eighteen-month-old mother immigrated from south India to Garland Texas taking only what they could carry in suitcases, and leaving all aspects of their affluent life behind to ensure my mother had access to American education.
This extreme transition was no easy feat for my family but one thing that always provided them comfort was the recipes reminiscent of back home. Favorite chicken is a simple Indian dish that derived its name from being my mom’s and aunt’s favorite meal growing up. It was the first Indian dish I ever ate, although back then my grandmother would have to wash it in the sink as I could not handle the intense spice.
Now, favorite chicken is a mandatory part of each holiday meal, and a recipe my mom and grandmother can cook blindfolded. The favorite chicken spice base is a fairly simple Indian gravy mix and can be made into a different sauce base by adding some cream or adjusted to the cooking requirements of different proteins. Keema is another recipe using the same spice blend but incorporating fine ground beef instead.
Some of my earliest memories are going with my grandmother to the Indian store. She would grab a cart with a long shopping list in hand and proceed down the isles of spices and rice bags that weighed more than me. These spice trips would occur a few times a year and were always a time I looked forward to knowing I would get to have a bunch of Indian drinks and snacks.
Some of the ingredients used to make both Favorite chicken and Keema can only be purchased at an Indian grocery store. Chili powder purchased from an American grocery store is not the same as Indian chili powder. This variety originates from India and comes in extra hot and regular flavors. Depending on your desired spice level you can also adjust the amount of chili powder added.
The Indian store also sells a combined ginger garlic paste that could be substituted for the ginger and garlic paste that comes separately. This meal is best served with a bowl of basmati rice and some low-fat yogurt.
Favorite Chicken: Ingredients
- 3 boneless Chicken breasts cut into cubes.
- 1 cup of oil.
- 1 teaspoon of cumin seed
- 6 cloves
- 6 1’’ pieces of cinnamon sticks
- 1 large onion diced.
- 6-8 curry leaves (optional)
- 2 teaspoons fresh ground ginger
- 2 teaspoons ground garlic.
- 1/2 teaspoon turmeric.
- 1 teaspoon cayenne chili powder.
- 1 6 oz can of tomato paste
- 2 teaspoons of salt.
Instructions
- In a deep pan heat 1/2 cup oil until it is at boiling point then reduce to low heat. Add cumin, cloves, and cinnamon sticks, allowing the cinnamon to open but be careful not to burn the spices as they will taste bitter. Next, add diced onions and increase the heat to medium. Fry the onions till translucent then add ginger and garlic paste as well as four tablespoons of water. Once fried keep stirring, as it begins to stick to the pan you can add water a spoonful at a time to keep it frying.
- Reduce heat to medium then add turmeric and chili powder then fry for an additional two minutes. Add tomato paste and work in the cubed chicken and a pinch of salt while mixing.
- On medium heat cover and cook chicken in the paste, mixing every few minutes. The chicken will cook in this gravy in its juice. Once the chicken is done add the rest of the oil. I
- Increase the heat, uncover, and keep frying till the curry is a red color. The tomato paste is well-fried and the gravy thickens to your desired consistency. I like to have just enough gravy clinging to the chicken so that you can spoon thick gravy, as opposed to a thinner curry.
Keema: Ingredients and Instructions
- Start by taking two pounds of ground beef and placing it in a bowl of warm water. Break apart the meat with your fingers until it is a mushy mixture with a fine texture throughout. Strain the meat through a fine mesh strainer and put it in a separate bowl while cooking. This allows the meat to keep its fine texture and not coagulate when cooked.
- Second, follow the same procedures as for your favorite chicken, heating a cup of oil in a deep pan until it is at a boiling point before reducing to a low heat. Add cumin, cloves, and cinnamon sticks, allowing the cinnamon to open but be careful not to burn the spices as they will taste bitter.
- Next, add diced onions and increase the heat to medium, Fry the onions till translucent then add ginger and garlic paste as well as four tablespoons of water. Once fried keep stirring, as it begins to stick to the pan you can add water a spoonful at a time to keep it frying.
- Add all two pounds of beef into the pan along with turmeric and chili powder. Don’t worry if some water from the meat makes it look too watery, it will cook by the end. Reduce to medium heat and allow the pan to simmer for about 10 minutes before adding one can of tomato sauce. Let simmer for an additional 10 minutes before adding a can of tomato paste and salt as needed then remove from heat.