Indian-Spiced Turkey Cheddar Burgers

These turkey burgers are unlike any you’ve
ever had—absolutely exploding with flavor and masala, thanks to the addition of curry leaves, cumin, cilantro and chiles, plus a sweet-and-spicy tomato chutney topping. The burgers are also
delicious made with ground white or dark meat chicken or ground pork.

For the chutney

• 1/3 cup canola
  or grapeseed oil
• 36 fresh or 54
  frozen curry leaves, roughly torn
• 12 dried red chiles
• 2 tsp. brown mustard
  seeds
• 2 tsp. cumin seeds
• 1/2 tsp. ground
  turmeric
• 2 medium red onions,
  halved and thinly sliced
• 1 cup raw,
  skinned peanuts
• 3-1/2 lb.
  tomatoes, roughly chopped
• 9 oz.tomato paste (or one
  4.4-oz. tube double-concentrated tomato paste)
• 2 Tbs. granulated sugar
• 1 tsp. curry powder
• 1/2 tsp. cayenne
  pepper
• 1-1/2 Tbs. kosher
  salt

For the burgers

•  2 Tbs. canola oil
• 8 fresh or 12 frozen
  curry leaves, finely chopped
• 1 tsp. cumin seeds
• 1/2 tsp. freshly ground
  black pepper
• 1/4 tsp. red pepper
  flakes
• 1/2 small red onion,
  finely minced
• 1-1/4 lb.
  ground turkey (preferably dark meat or a combination of white and dark meats)
• 3/4 cup tightly
  packed shredded cheddar cheese
• 1/2 jalapeño, finely
  diced (seeded and veined for less heat)
• 1/4 cup chopped
  cilantro leaves
• 1 tsp. kosher salt
• 4 burger buns,
  toasted
• Raita for serving

Make the chutney

 Heat the oil with
the curry leaves, chiles, mustard seeds, and cumin over medium-high heat until
the cumin is golden and fragrant, about 2 minutes. Stir in the turmeric and
cook until the chiles darken, 1 to 2 minutes longer. Stir in the onions and
cook until they have wilted and are opaque, 5 to 7 minutes. Stir in the
peanuts, cook for 3 minutes, and then add the tomatoes, tomato
paste, sugar, curry powder, cayenne, and salt. Cook for 10
minutes, stirring often, pressing the tomatoes up against the sides of the pot
to crush them.

Reduce the heat to medium and cook until the tomato
juices are reduced and the chutney is thick and jammy, stirring often, for 20
to 35 minutes (in the summer when tomatoes are juicy, it may take longer to
thicken; in the winter, it may happen more quickly). Taste, adding more salt if
needed.

Make the burgers

 Place 1 Tbs. of the
oil, curry leaves, cumin seeds, black pepper, and red pepper flakes in a large
frying pan over medium-high heat, stirring often, and cooking until the cumin
seeds are fragrant and lightly browned, about 2 minutes.

Add the onion and
cook until translucent, 2 to 3 minutes, stirring often. Transfer the mixture to
a bowl and set aside to cool.

Place the ground
turkey in a large mixing bowl and gently knead in the remaining ingredients.
Stir in the onion mixture and form into four patties.

Wipe out the frying
pan with a paper towel/absorbent paper. Heat over medium-high for 2 minutes,
add 1 Tbs. oil, and then add the patties. Reduce the heat to medium and cook
until browned, about 4 minutes. Flip and cook the other side until browned and
the center is cooked to your preferred doneness.
Place the burgers on the toasted buns, dollop with raita and chutney, and serve.

Vegetable Curry and Black Rice

This is an American adaptation of the different spice blends of curry in India. You can jazz it up with black rice.

For the curry spice blend

• 2 Tbs. ground turmeric
• 1 stick cinnamon or 1/2 tsp. ground cinnamon
• 1 tsp. cardamom seed
• 1/4 tsp. whole cloves
• 1/2 tsp. ground cumin
• 1/2 tsp. fennel seed
• 1/4 tsp. coriander seed
• 1/4 tsp. fenugreek
• 1/2 tsp. cayenne pepper
• 1/4 tsp. freshly ground black pepper

For the rice

• 1 cup black rice or basmati rice
• 2 cups water
• 1 tsp. salt, plus more for seasoning
• 2 Tbs. brown butter, divided
• 1 tsp. saffron threads
• 1/4 cup chopped pistachios
• 1 small onion, cut into small dice
• 2 cloves garlic, minced
• 2 tsp. minced fresh ginger
• 2 tsp. Curry Spice Blend
• 1-1/2 cups chicken stock or vegetable stock
• 1 tsp. sugar
• 1 tsp. molasses
• 2 tsp. freshly squeezed lime juice, plus lime wedges for serving
• 1 large russet potato, peeled and cut into 1-inch chunks
• 3 carrots, cut into 1/2-inch pieces
• 1 rutabaga or turnip (about 10 ounces), peeled and cut into 1/2-inch pieces
• 1/2 head cauliflower or broccoli, cut into florets
• 1/2 cup coconut milk
• 1/4 cup plain whole-milk yogurt
• 4 sprigs fresh cilantro

Tip:

To make brown butter, set a heatproof container in an ice bath. Put 1/2 cup butter, cut into small chunks, in a small saucepan over low heat. The butter will melt, foam and start to turn brown and smell nutty in about 8 to 10 minutes. As soon as it hits this fragrance and color, remove the pan from the heat and pour into the container in the ice bath to stop the cooking. Extra brown butter will keep for several days in the fridge.

For the spice blend

Grind all the ingredients in a spice grinder and store, covered, in a cool, dark place. The curry will keep for up to a year, but it loses flavor over time. You can use a Madras curry blend, but it won’t be as dramatic.

For the rice

In a small saucepan, add the rice, the 2 cups water, and a pinch of salt. Cover and bring to a simmer. Decrease the heat to low, and cook, covered, for 15 minutes. When done, stir in 1 Tbs. of the brown butter, the saffron, and the pistachios. Set aside.

In a large saucepan over medium-high heat, add the remaining 1 Tbs. brown butter and the onion. Sauté or “sweat” for 2 to 3 minutes, then add the garlic, ginger, the 1 tsp. salt, and the 2 tsp. curry blend. Stir for 1 minute to release the oils in the spices. Add the stock, sugar, molasses, and lime juice and simmer for 15 minutes.

Meanwhile, place the potato, carrots, and rutabaga in a pot of cold water with a pinch of salt and bring to a boil over high heat. Decrease the heat to a simmer, cook for 5 minutes, and add the cauliflower. Cook until the vegetables are easily pierced with a knife, another 5 minutes. Drain and set aside.

Add the coconut milk to the curry and then all of the vegetables. Simmer for another few minutes.

To serve, place 1 Tbs. of yogurt in the bottom of each of 4 serving bowls. Spoon some of the rice into the bowl and then arrange vegetables around and on the rice and add some of the curry sauce around the bowl. Garnish with the cilantro leaves and stems and lime wedges. Serve immediately.

Basmati Rice Pilaf with Whole Spices, Saffron & Mint

• 1 cup uncooked white basmati rice, preferably Indian or Pakistani
• 2 Tbs. vegetable oil
• 1 tsp. cumin seeds
• 6 green or white cardamom pods
• 2 cinnamon sticks (3 inches each)
• 2 fresh or dried bay leaves
• 1 medium red onion, cut in half and thinly sliced lengthwise
• 2 tsp. kosher or coarse sea salt
• 1/4 tsp. saffron threads
• 1 cup firmly packed fresh mint leaves (from about 3 oz. mint sprigs), finely chopped

Put the rice in a bowl and gently rinse with three or four changes of water, until the water runs fairly clear. Fill the bowl halfway with cold water and let the rice soak at room temperature for 30 min. to soften the kernels. Drain.

Heat a 3-quart saucepan over medium-high heat; pour in the oil and swirl it around. It should appear to shimmer; if not, continue heating until it does. Add the cumin, cardamom, cinnamon, and bay leaves, which will sputter and crackle and smell aromatic. After 20  to 30 seconds, add the onion and cook, stirring frequently, until the onion turns golden brown, about 5 min.

Add the drained rice and toss gently with the onion and spice mixture. Pour in 1-1/2 cups cold water and sprinkle on the salt and saffron. Stir the rice just once to incorporate the salt and saffron. Leaving the pot uncovered, bring the water to a boil over the same medium-high heat. After about 3 min., when much of the water has evaporated or been absorbed (if you move some of the rice with a fork, the water should look like it comes about halfway up the rice), stir the rice once more to bring the partially cooked layer from the bottom of the pan to the surface. Cover the pan with a tight-fitting lid and turn down the heat to the lowest possible setting. Cook covered for another 10 min. Without removing the cover, turn off the heat and let the pan stand off the heat, undisturbed, for another 10 min.

Remove the lid and add the mint. Fluff the rice with a fork to let the steam escape and to incorporate the mint leaves. Remove the cinnamon sticks and bay leaves and instruct your guests not to eat the cardamom pods.

Curried Lamb with Apricots and Almonds

This sweet and aromatic curry is based on the traditional sali boti of Parsi cuisine in western India. For the best flavor, use dried Turkish apricots, which will provide a sweet, smooth finish to balance the many spices. You can also use shoulder chops for the lamb, if they are easier to find.

• 4 lb. lamb shoulder with bone, cut into 2-inch pieces, excess fat trimmed
• 1/4 cup cider vinegar
• 1 Tbs. packed dark brown sugar
• 1 Tbs. ground coriander
• 1 Tbs. ground cumin
• 1-1/2 tsp. ground cinnamon
• 1-1/2 tsp. freshly ground black pepper
• 1 tsp. fennel seeds
• 1 tsp. ground cardamom
• 1/8 tsp. crushed saffron threads (scant 1/2 tsp. threads)
• 1/4 tsp. ground cloves
• Kosher salt
• 2 Tbs. peanut oil
• 2 large yellow onions, thinly sliced (about 4 cups)
• 2 Tbs. minced peeled fresh ginger (2-inch piece)
• 1 Tbs. minced garlic (3 medium cloves)
• 2/3 cup packed dried Turkish apricots
• 1/2 cup sliced almonds
• 1/2 cup no-salt-added canned tomato sauce (from an 8-oz. can)

In a 6-quart slow cooker, stir together the lamb, vinegar, brown sugar, coriander, cumin, cinnamon, pepper, fennel seeds, cardamom, saffron, cloves, and 1 tsp. salt until the meat is thoroughly coated in the spices.

In a large skillet, heat the oil over medium heat. Add the onions, ginger, and garlic. Cook, stirring often, until the onions are translucent, about 3 minutes.

Scrape the contents of the skillet into the slow cooker. Stir in the apricots, almonds, and tomato sauce. Cover and cook on low until the meat is very tender, about 6 hours. Remove the meat with tongs and separate the meat and bones, discarding the bones. Degrease the sauce, if necessary, by laying a paper towel on the surface to soak up the fat, then remove and discard it. Repeat with another paper towel, if needed. Return the meat to the sauce and season to taste with salt. Serve.

Mashed Sweet Potatoes with Mango Chutney

Serve this slightly sweet side dish with roasted chicken, turkey cutlets, or pork chops.

• 2 lb. sweet potatoes (about 3 medium), peeled and cut into 1/2-inch chunks
• Kosher salt
• 1/3 cup jarred Major Grey’s mango chutney
• 1/2 cup heavy cream
• 2 small scallions, thinly sliced (white and green parts separated)
• 1 Tbs. finely chopped crystallized ginger
• Freshly ground black pepper

Put the sweet potatoes in a large saucepan. Add cool water to barely cover and a large pinch of salt. Boil over high heat until the potatoes are very soft when pierced with a fork, about 10 minutes. Drain the potatoes in a colander and return them to the saucepan. Set the pan over high heat and dry the potatoes, stirring often, until any liquid has evaporated, about 30 seconds. Remove from the heat.


If the chutney contains any large chunks, finely chop them. In a small saucepan, bring the cream, chutney, scallion whites, ginger, 1/2 tsp. salt, and 1/4 tsp. pepper to a boil over medium-high heat. Remove from the heat.


Force the sweet potatoes through a ricer or a food mill and into a serving bowl (or mash for a chunkier texture). Stir in the warm cream mixture and season to taste with more salt and pepper. Sprinkle with the scallion greens and serve immediately.

Palak Paneer (Spinach with Indian Cheese)

• 1 Recipe Paneer
• 9 oz. fresh spinach, chopped
• 2 green chilies, seeded and chopped
• 1/2 tsp. chopped ginger
• pinch of salt
• 2 Tbs. vegetable oil
• pinch of fenugreek
• 1 onion, chopped
• 1 clove garlic, chopped
• 1/4 tsp. cumin seeds
• 1 cup pureed tomatoes

Cut the paneer into 2-inch square pieces, 1 inch thick and set aside.

Put spinach, chilies, ginger, salt and a sprinkling of water in a large, heavy-based pan and cook over medium heat for about 3-4 minutes, or until cooked.  Allow to cool, squeeze dry, then transfer to a blender or food processor and process to make a puree. Set aside.

Heat the oil in a heavy-based pan over medium heat, add the fenugreek seeds and stir-fry for about 30 seconds. Add the onion and stir-fry for about 5 minutes, or until it is lightly colored.  Add the garlic and cumin seeds and fry for about 30 seconds, then add the pureed tomatoes and fry for a further 5 minutes, or until the liquid in the tomatoes has evaporated. Add the pareer and stir gently, then add the pureed spinach and cook for 2 minutes before serving. 

Eggplant with Fragrant Spices & Herbs (Bhartha)

This is a delicious way that Indian and Pakistani cooks prepare roasted or grilled eggplant, and it tastes best made a day or two ahead. It's good as a light lunch, served hot or cold with rice pilaf and a bowl of yogurt, or as a side dish with pita triangles. You can even use it in sandwiches. 

• 2 medium globe eggplant (about 1-1/4 lb. each)
• 2 tsp. ground coriander
• 2 tsp. ground cumin
• 1 tsp. turmeric
• 1/2 tsp. cayenne, or to taste
• Salt to taste
• 1/2 cup vegetable oil
• 2 large onions, chopped (to yield 2 cups)
• 2 tsp. minced garlic
• 1-inch piece fresh ginger, peeled and minced
• 1 small fresh green chile, such as jalapeño, cored, seeded, and minced
• 2 medium tomatoes, chopped
• 1/3 cup chopped fresh cilantro
• Fresh lemon juice
• Fresh cilantro leaves for garnish

Light a grill fire. Grill the eggplant over the open fire or gas flame, turning them frequently, until the skins are black and parched and the flesh feels soft when pierced with a fork, about 18 minutes. (Alternatively, prick the eggplant in several places and roast on a foil-lined baking sheet in a 350°F oven until soft, turning two or three times, about 1 hour.) When the eggplant are cool enough to handle, peel the charred skin and put them in a colander to drain. Squeeze the eggplant gently to get rid of the extra moisture and chop the pulp. Set aside. In a small bowl, combine the coriander, cumin, turmeric, cayenne, and a little salt; set aside.

Heat the oil in a skillet and fry the onion over medium-high heat until golden brown, about 30 minutes. Add the garlic, ginger, and fresh chile and cook, stirring frequently, until fragrant. Add the spice mixture and cook, stirring a few seconds until fragrant. Add the tomatoes and cook over medium heat until the tomatoes are soft, about 5 minutes. Stir in the eggplant pulp and the chopped cilantro. Cook, stirring often, until all the liquid in the pan evaporates and the oil begins to separate and forms a glaze over the mixture, about 20 minutes. Taste and add salt if needed. Serve in a bowl sprinkled with more cilantro leaves.

Indian-Spiced Shrimp

Toasting the spices in a sauté pan before grinding them makes them especially fragrant. And even a quick soak in a marinade of coconut milk, garlic ginger, and spices is enough to flavor the shrimp beautifully.

• 2 Tbs. coriander seeds
• 2 tsp. cumin seeds
• 1/4 to 1/2 tsp. dried red chile flakes
• 1/2 cup unsweetened coconut milk
• 3 Tbs. minced garlic
• 3 Tbs. minced fresh ginger
• 1-1/2 lb. jumbo shrimp  (21-25 count), peeled and deveined
• 2 Tbs. canola or vegetable oil
• 1/4 cup chopped fresh cilantro
• 2 Tbs. fresh lime juice; plus 4 lime wedges for serving
• Kosher salt and freshly ground black pepper

Heat a small, heavy sauté pan over medium-high heat until hot. Add the coriander seeds, cumin seeds, and chile flakes and cook, shaking the pan constantly, until the spices are very fragrant, 30 to 60 seconds. Grind to a fine powder in a spice grinder.

In a medium bowl, combine the coconut milk, garlic, ginger, shrimp, and spice powder and marinate in the refrigerator for at least 10 and up to 30 minutes.

In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the shrimp and the marinade and cook, stirring and shaking the pan, until the shrimp are pink and cooked through, 3 to 5 minutes, adding 1 Tbs. water at a time if necessary to keep the marinade from scorching. Remove from the heat and add the cilantro and lime juice. Season with salt and pepper and serve garnished with the lime wedges.

Punjabi Lamb Kebabs

This is a basic Indian kebab recipe that has probably not changed much since the sixteenth century except for the addition of chilies and what is now the ubiquitous chaat masala, a mixture of hot and sour spices that most Indians just buy in the market. The use of mustard oil is interesting—I have seen it used for kebabs in both India and Pakistan. Both countries have a Punjab, as that state, today on India's western border and Pakistan's eastern border, was split into two when the British partitioned India.

• 3/4 cup whole-milk yogurt (preferably Greek)
• 6 Tbs. mustard oil or extra virgin olive oil
• 1-1/4 tsp. salt
• 1 tsp. cayenne pepper
• 2 cloves garlic, crushed to a pulp
• 2 tsp. finely grated peeled fresh ginger
• 2 tsp. garam masala (store-bought is fine)
• 2-1/2 lb. boneless lamb from the leg, cut into 1-inch cubes
• 3 Tbs. melted butter
• 1 tsp. store-bought chaat masala, or see tip

Tip:

Chaat masala can be bought at any Indian grocery. It is a spice mixture containing sour mango powder, roasted cumin, cayenne, and other seasonings. It adds a spicy sourness but is not essential. Just sprinkle a dash of cayenne, and some roasted ground cumin seeds, if available, over the top and add some squirts of lime juice.

Put the yogurt in a cloth-lined colander set in the sink. Leave 10-15 minutes. Put the drained yogurt in a bowl. Add the oil, salt, cayenne, garlic, ginger, and garam masala and beat well with a whisk to mix. Add the meat and mix again. Cover and refrigerate overnight or as long as 24 hours.

Preheat broiler.

Push 4 skewers through the centers of the lamb cubes, dividing them up equally. Leave the marinade behind. Brush generously with the melted butter. Rest the two ends of each skewer on the rim of a broiling tray (the tray catches the drips and the kebabs stay in suspension) and place the tray about 5 inches from the source of heat. Broil 5-7 minutes on the first side and another 5-7 minutes on the opposite or until the kebabs are done to your taste. Sprinkle the chaat masala over the top.

Bollywood Chutney Chicken Pizza

Indian flavors and Bollywood movies are quickly gaining popularity in America—and for good reason. Both are richly layered, colorful, spicy, and slightly chaotic. Why not take a break from the ordinary by making this pizza and watching a Bollywood classic?

• 3/4 cup plain full-fat yogurt
• 1 teaspoon garam masala
• 1 teaspoon cracked coriander seeds
• 1 medium white onion, thinly sliced
• 2 tablespoons peeled and grated fresh ginger
• 2 cloves garlic, minced
• Juice of 1 lemon
• 2 teaspoons kosher salt
• 1 teaspoon turmeric
• 2 boneless, skinless chicken breast halves (1 pound total)
• 1/4 cup uncooked grits or polenta, for rolling the dough
• 1 ball prepared pizza dough, at room temperature
• 2 tablespoons olive oil
• 1 cup mango chutney (Major Grey’s)
• 1/2 cup grated smoked mozzarella cheese
• 1 ripe mango, peeled, pitted, and diced
• Leaves from 3 sprigs fresh mint
• 1/4 teaspoon red pepper flakes

In a large bowl, combine the yogurt, garam masala, coriander, half the onion, the ginger, garlic, lemon juice, salt, and turmeric. Add the chicken and stir to coat. Cover and refrigerate for 2 hours.

Thirty minutes before you want to make the pizza, preheat the grill per the master instructions below.

Remove the chicken from the marinade and place on the cooking grate directly over the heat. Grill until no pink remains in the middle, 5 to 8 minutes per side, depending on thickness. Reserve for topping and slice just before topping.

Roll out and shape the dough, then grill the first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

Spread the entire surface with the chutney. Top with the chicken and the remaining onion. Sprinkle with the cheese and diced mango.

Finish grilling the pizza per the master instructions.

Remove from the grill and sprinkle with the mint and red pepper. Slice and serve immediately.

Master directions for grilling pizza

For Gas Grills

• Heat the grill by setting all the burners on high. After lighting, close the lid and leave on high for 10 minutes, then reduce the heat of all the burners to medium.
• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling a few more minutes until the bottom is well marked and nicely browned.
• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
• Switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner.
• Set the pizza back on the grate over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza halfway through the cooking time.
• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

For Charcoal Grills

• Build a fire by lighting 50 to 60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed (20 to 30 minutes or 450°F inside the grill), move them all to one side of the grill.
• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat—over the side without briquettes—on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.
• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
• Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.
• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

Tandoori Chicken

I love serving this with traditional Indian accompaniments, such as sesame-seed chutney, curried potatoes and peas, raita, basmati or fried rice, and mango shakes. If you like spicier chicken, increase the chili powder.

FOR THE MARINADE:

• 2-inch piece ginger, peeled
• 4 large cloves garlic
• 1/4 tsp. turmeric
• 1 tsp. chili powder
• 1-1/2 tsp. salt
• 1/2 tsp. cumin seeds, ground
• 3/4 cup plain low-fat yogurt
• 1 Tbs. fresh lime juice
• A few drops red food coloring or tandoori coloring (optional)

FOR THE CHICKEN:

• 2 to 3 lb. boneless chicken thighs and breasts
• 1/4 cup melted butter or olive oil

FOR THE GARNISH:

• 1/2 mild onion, thinly sliced
• 1/2 cup chopped cilantro leaves
• 1 or 2 fresh green chiles, thinly sliced
• 1 lime, cut in wedges

To make the marinade -- In a blender or food processor, blend the ginger and garlic to a fine paste (you may need to add a little water to make a paste). Add the turmeric, chili powder, salt, cumin, yogurt, lime juice, and food coloring; process until combined.

To prepare the chicken -- Remove the skin from the chicken, leaving some fat. Make a few slits in each piece and transfer to a nonreactive dish large enough for the pieces to lie flat. Pour the marinade over the chicken and stir to coat the chicken thoroughly. Seal with plastic, refrigerate, and marinate for at least 4 to no more than 12 hours, turning the chicken once. To grill the chicken-Ready a charcoal grill with an even layer of coals. While the grill is heating up, take the chicken out of the refrigerator. When the charcoal is red-hot, lay the chicken pieces on the grill about 2 inches apart. Baste with any remaining marinade. Cover the grill, leaving the vents half-open. 

Pour the marinade over the chicken and stir to coat the chicken thoroughly.

After about 5 minutes, remove the grill lid and turn over the chicken pieces; they should look slightly charred. Replace the lid and continue cooking for another 5 to 7 minutes. Uncover the chicken, baste it with the melted butter, turn it over, and leave it uncovered for the rest of the cooking time. Baste after 2 or 3 minutes and test for doneness: the meat should feel firm when you press it.

Chicken should be slightly charred.

Transfer the chicken to a large platter. Arrange the onion, cilantro, chiles, and lime wedges over the chicken and seal the platter with foil. Let the chicken rest for 10 minutes to absorb the garnish flavors.

Mango Lassi Parfait

A lassi is a refreshing Indian yogurt drink—something like a smoothie—that often includes fruit, mango being especially popular. This parfait tastes like a lassi but has a more festive presentation.

• 1 cup granulated sugar
• 3 Tbs. green cardamom pods
• 2 ripe mangos, peeled, pitted, and cut into
• 3/4-inch cubes (to yield about 3 cups)
• 1 cup whipping cream
• 1 Tbs. confectioners’ sugar
• 1 cup whole-milk Greek yogurt or regular whole-milk yogurt, strained
• 1/3 cup toasted pistachios, coarsely chopped

In a small saucepan, combine the granulated sugar with 1 cup water and the cardamom pods and bring to a boil over medium-high heat. Reduce the heat to a simmer. Stir until the sugar dissolves and then continue to simmer until syrupy and slightly thickened, about 8 minutes. Remove from the heat and let the syrup cool to about room temperature. Strain the syrup into a bowl and add the mango. Marinate in the refrigerator for at least 20 minutes and up to 4 hours.

With an electric mixer, whip the cream and confectioners’ sugar to soft peaks. Put the yogurt in a medium bowl and whip lightly with a hand whisk. Fold a spoonful of the whipped cream into the yogurt to lighten it. Fold in the remaining whipped cream. Whisk in 2 Tbs. of the mango-cardamom syrup (just the syrup, no mango cubes).

Using a slotted spoon, divide about half of the mango cubes among six parfait glasses. Divide half the yogurt mixture among the glasses, layering it on top of the mango. Drizzle about 1 tsp. of the mango-cardamom syrup into each glass. Repeat the layering with the remaining mango and yogurt. Finish with another drizzle of syrup, sprinkle with the pistachios, and serve.

Fried Chickpeas with Garam Masala

Once you start eating these crispy spiced chickpeas, you won’t want to stop. They do pop in the pan as they fry, so use a splatter guard or stand back a bit as they cook.

• 1 15-oz. can chickpeas
• About 1 cup olive oil
• 1 tsp. garam masala
• Kosher salt

Drain and rinse the chickpeas and pat completely dry with paper towels. Pour the olive oil into a 4-quart saucepan over medium-high heat to a depth of 1/4 inch. Heat the oil until shimmering hot. Add the chickpeas, cover with a splatter screen if you have one, and fry, shaking the pan occasionally, until browned, crisp, and beginning to split open, about 8 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Immediately sprinkle with the garam masala and salt to taste. Serve hot.

Indian Lamb Curry with Green Beans and Cashews

An Indian-style curry of onion, garam masala, and potatoes is a delicious and quick way to use leftover roast lamb. For spicier results, leave the ribs in the chile when you remove the seeds.

• 2 Tbs. unsalted butter or ghee
• 2 medium red onions, sliced 1/4 inch thick (about 4 cups)
• One 1-1/2-inch piece fresh ginger, peeled and finely chopped (about 1-1/2 Tbs.)
• 6 green cardamom pods, smashed
• 2 cloves garlic, minced
• 2-1/2 tsp. garam masala
• 1 serrano chile, seeded and diced
• 1 fresh bay leaf
• Kosher salt
• 2 cups lower-salt chicken broth
• 1 lb. russet potatoes (about 2 large), peeled and cut into 1/2-inch dice
• 12 oz. green beans, trimmed and cut into 2-inch lengths (about 4 cups)
• 1 lb. leftover roast leg of lamb, cut into 1/2-inch pieces
• 1/2 cup toasted unsalted cashews
• 3 Tbs. chopped fresh cilantro
• 1/2 tsp. fresh lemon juice; more to taste

In a 12-inch skillet, melt the butter over medium heat. Add the onions and cook, stirring frequently, until softened but not browned, about 10 minutes.


Stir in the ginger, cardamom, garlic, 2 tsp. of the garam masala, the chile, bay leaf, and 1-1/2 tsp. salt and cook until fragrant, about 1 minute. Pour in the broth and bring to a boil. Add the potatoes and lower the heat to medium low so the broth simmers gently. Cook uncovered, stirring occasionally, until the potatoes are tender, 20 to 25 minutes.


Meanwhile, bring a large pot of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Drain, run under cold water to stop the cooking, and set aside.


Remove the cardamom pods and bay leaf from the skillet and stir in the green beans and lamb. Continue to cook until the lamb is heated through, about 5 minutes. Season to taste with salt. Stir in the cashews and cilantro, sprinkle with the remaining 1/2 tsp. garam masala, and stir in the lemon juice. Serve immediately.

Salmon, Lentil, and Rice Kedgeree

Kedgeree is a British colonial dish of Indian inspiration made with cooked, flaked fish (usually smoked haddock), rice, hard-cooked eggs, and curry powder. Here, leftover cedar-planked salmon stands in for the haddock. Kedgeree is satisfying at any time of the day—for breakfast, lunch, or dinner—and can be eaten either hot or at room temperature.

• 1/2 cup brown lentils, picked over and rinsed
• 1 1-inch piece cinnamon stick
• 1 cup basmati rice, preferably imported
• Kosher salt
• 2 oz. (4 Tbs.) unsalted butter)
• 1 large yellow onion, finely chopped
• 1 medium jalapeño, finely chopped (optional)
• 1 1/2 Tbs. Madras (hot) curry powder
• 1 Tbs. minced fresh ginger
• 2 large cloves garlic, minced
• 1 cup thawed frozen peas
• 2 Tbs. fresh lemon juice
• Freshly ground black pepper
• 3/4 lb. Cedar-Planked Salmon or other leftover cooked salmon, skin removed, broken into large chunks
• 1/2 cup coarsely chopped fresh cilantro
• 4 hard-cooked eggs, peeled and coarsely chopped
• Mango or tamarind chutney

Put the lentils, cinnamon stick, and 7 cups of water in a 6-quart Dutch oven. Bring to a boil over medium-high heat; cook for 5 minutes


Meanwhile, rinse the rice in 2 to 3 changes of cold water until the water is no longer cloudy. Stir the rice and 1/2 Tbs. salt into the lentils and return to a boil; reduce the heat to medium low, cover the pot, and simmer gently, stirring occasionally and adjusting the heat as necessary to maintain a gentle simmer, until the rice and lentils are tender, 13 to 15 minutes more. Drain in a colander and shake well to remove excess water. Remove and discard the cinnamon stick.


Wipe out the Dutch oven. Return it to medium heat, add the butter, and let it melt until foaming. Add the onion, jalapeño (if using), and 1/4 tsp. salt and cook, stirring often, until the onion is softened and translucent, 4 to 6 minutes. Stir in the curry powder, ginger, and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the rice mixture and cook, stirring, until well mixed and heated through, 3 to 5 minutes. Stir in the peas and lemon juice and season to taste with salt and pepper. Add the salmon and cilantro and toss gently to combine.


Serve sprinkled with the chopped egg and with the chutney on the side.

Curried Coconut Shrimp

• 1/2 cup coarsely shredded coconut, preferably unsweetened
• 3 Tbs. canola or peanut oil
• 1 medium yellow onion, finely diced
• 2 Tbs. coarsely chopped ginger
• 1 tsp. kosher salt; more to taste
• 2 tsp. Madras hot curry powder
• 3/4 cup canned diced tomatoes with their juices
• 3/4 cup coconut milk
• Freshly ground black pepper
• 1 lb. shrimp (26 to 30 or 21 to 25 per lb.), peeled and deveined
• 1/3 cup chopped fresh cilantro
• 2 Tbs. fresh lime juice

In a 12-inch skillet over medium heat, toast the coconut, tossing often, until lightly browned, 2 to 5 minutes. Transfer to a plate.

Heat 1-1/2 Tbs. of the oil in the skillet over medium heat until shimmering hot. Add the onion and ginger, sprinkle with 1/2 tsp. of the salt, and cook, stirring, until softened, 3 to 5 minutes. Add the curry powder and cook, stirring, for 1 minute. Add the tomatoes and coconut milk and cook, stirring, until the mixture reduces slightly, 3 to 5 minutes. Transfer to a blender and purée. Season to taste with salt and pepper.

Toss the shrimp with the remaining 1/2 tsp. salt and several grinds of pepper. Rinse and dry the skillet. Set over medium-high heat until hot, 1 minute. Add the remaining 1-1/2 Tbs. oil and once it's shimmering hot, add the shrimp. Cook without touching for about 2 minutes, allowing the shrimp to brown nicely. Flip and cook until they turn almost completely pink (but are not quite cooked through), about 1-1/2 more minutes.

Add the curry sauce and simmer, stirring, until the shrimp are cooked through and the sauce is hot, 1 to 2 minutes. Stir in half of the cilantro and half of the lime juice. Season to taste with more salt, pepper, and the remaining lime juice. Serve sprinkled with the toasted coconut and the remaining cilantro.

Curried Lamb with Apricots and Almonds

This sweet and aromatic curry is based on the traditional sali boti of Parsi cuisine in western India. For the best flavor, use dried Turkish apricots, which will provide a sweet, smooth finish to balance the many spices. You can also use shoulder chops for the lamb, if they are easier to find.

• 4 lb. lamb shoulder with bone, cut into 2-inch pieces, excess fat trimmed
• 1/4 cup cider vinegar
• 1 Tbs. packed dark brown sugar
• 1 Tbs. ground coriander
• 1 Tbs. ground cumin
• 1-1/2 tsp. ground cinnamon
• 1-1/2 tsp. freshly ground black pepper
• 1 tsp. fennel seeds
• 1 tsp. ground cardamom
• 1/8 tsp. crushed saffron threads (scant 1/2 tsp. threads)
• 1/4 tsp. ground cloves
• Kosher salt
• 2 Tbs. peanut oil
• 2 large yellow onions, thinly sliced (about 4 cups)
• 2 Tbs. minced peeled fresh ginger (2-inch piece)
• 1 Tbs. minced garlic (3 medium cloves)
• 2/3 cup packed dried Turkish apricots
• 1/2 cup sliced almonds
• 1/2 cup no-salt-added canned tomato sauce (from an 8-oz. can)

In a 6-quart slow cooker, stir together the lamb, vinegar, brown sugar, coriander, cumin, cinnamon, pepper, fennel seeds, cardamom, saffron, cloves, and 1 tsp. salt until the meat is thoroughly coated in the spices.

In a large skillet, heat the oil over medium heat. Add the onions, ginger, and garlic. Cook, stirring often, until the onions are translucent, about 3 minutes.

Scrape the contents of the skillet into the slow cooker. Stir in the apricots, almonds, and tomato sauce. Cover and cook on low until the meat is very tender, about 6 hours. Remove the meat with tongs and separate the meat and bones, discarding the bones. Degrease the sauce, if necessary, by laying a paper towel on the surface to soak up the fat, then remove and discard it. Repeat with another paper towel, if needed. Return the meat to the sauce and season to taste with salt. Serve.

Fried Chickpeas with Garam Masala

Once you start eating these crispy spiced chickpeas, you won’t want to stop. They do pop in the pan as they fry, so use a splatter guard or stand back a bit as they cook.

• 1 15-oz. can chickpeas
• About 1 cup olive oil
• 1 tsp. garam masala
• Kosher salt

Drain and rinse the chickpeas and pat completely dry with paper towels. Pour the olive oil into a 4-quart saucepan over medium-high heat to a depth of 1/4 inch. Heat the oil until shimmering hot. Add the chickpeas, cover with a splatter screen if you have one, and fry, shaking the pan occasionally, until browned, crisp, and beginning to split open, about 8 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Immediately sprinkle with the garam masala and salt to taste. Serve hot.

Grilled Turkey and Cheddar Sandwiches with Mango Chutney

Indian flavors meet panini sandwiches with delicious results. Naan is slightly puffy Indian-style flatbread. Other substantial flatbreads may be substituted, but avoid super-thin tortillas and lavash, which won’t be sturdy enough to contain the filling. Major Grey’s chutney, available in the condiment or international section of the supermarket, adds moisture, sweetness, and spice.

• 2 cups grated sharp Cheddar
• 1/4 cup finely chopped fresh cilantro
• 1/2 cup Major Grey’s mango chutney
• 4 naan breads
• 12 oz. sliced turkey breast
• 1 Tbs. unsalted butter, melted
• 1/8 tsp. ground cumin

Tip:

If you don’t have a panini or sandwich press, you can use a nonstick grill pan or skillet. Put a heavy pan on top of the sandwiches as they cook to press them, and flip once.

Heat a panini or sandwich press according to the manufacturer’s instructions. (Alternatively, heat a nonstick grill pan over medium-high heat.)

While the press is heating, combine the cheese and cilantro in a small bowl and stir until well blended. Spread the chutney on one half of each of the naan breads. Top with the turkey. Spoon the cheese mixture over the turkey. Fold the naan in half to cover the sandwich filling. Combine the melted butter and cumin; brush on both sides of the sandwiches.

Put the sandwiches on the press, pull the top down, and cook until browned and crisp, 3 to 6 minutes, depending on how hot your machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Carefully remove from the press and serve.

Olive Oil Poached Salmon with Indian Spices

Poaching salmon in olive oil gives it a tender, silky texture and a pure flavor. Serve with basmati rice and sautéed spinach or watercress.CooksClub Members:Watch the Olive Oil Poached Salmon Video Recipe to see how this dish comes together, step by step.

• 1 large clove garlic
• Kosher salt
• 1 tsp. garam masala
• 1 tsp. cumin seed, toasted and ground
• 1 tsp. coriander seed, toasted and ground
• 1/4 tsp. cayenne
• 4 to 6 cups extra-virgin olive oil
• Four 3/4- to 1-inch-thick skinless center-cut salmon fillets (6 to 7 oz. each)
• 4 lemon or lime wedges

Peel and smash the garlic clove and a pinch of salt to a paste, either with a mortar and pestle or by mincing and then mashing it with the side of a chef’s knife. Combine the garlic, garam masala, cumin, coriander, cayenne, and 1 tsp. salt in a small bowl. Add just enough of the oil to turn the spice mixture into a smooth paste, 1 to 2 tsp. Rub the spice paste all over the salmon and let it sit at room temperature for about an hour.


Position a rack in the center of the oven and heat the oven to 225°F.


Measure the thickness of the fillets and pour the same depth of oil into a 10-inch straight-sided sauté pan. Heat over low heat until the oil reaches 120°F, 2 to 3 minutes. Put the salmon fillets in the oil in a single layer and immediately transfer the pan to the oven. Poach until a few small whitish droplets rise to the surface of the fillet, 25 minutes. Transfer the salmon to a wire rack to drain for a few minutes. Serve warm with lemon or lime wedges.