But I picked up Maya’s book about 10 years ago, and at that point there were only three recipes I wanted - samosas, chicken tikka (not masala), and cilantro-mint chutney.Įven though I now have a broader repertoire when it comes to cooking and eating Indian food, I come back to these dishes again and again because you can’t go wrong with good marinated grilled chicken and a fresh chutney. So, why Maya Kaimal, not Madhur Jaffrey, widely thought of as the authority on Indian cooking? I do have Madhur Jaffrey’s Illustrated Indian Cookery (both books live in the kitchen, which tells you something). You might recognize the name from her line of simmer sauces (the coconut curry is delish!) available at Costco and other stores. while cooking the chicken masala can stick to the bottom so to avoid this try to use non-stick pan or kadhai.When I reach for an Indian cookbook, my go-to is Curried Favors: Family Recipes from South India.for large size chicken pieces you can cook in pressure cooker for up to 2 whistles. ![]() if you are using small pieces of chicken there is no need to pressure cook.make sure the chicken pieces cut properly especially from the joint otherwise while cooking meat starts loosing from the bones.Use white skin and flesh do not use yellow skin and flash chicken.your mint chutney is ready to serve with chicken tikka.for making your chutney smooth you can add more water and grind one more time.next, add coriander leaves, mint leaves, water and lemon juice.(add water according to a thickness required). ![]()
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