25 Min

DF

GF

NF

Amchur Chicken

Amchur, a little-known spice, is simply sun-dried green mango powder and makes a great sprinkling spice. It adds a glorious depth of flavor while being a tart souring agent. The whole dish cooks in one pan in the oven so clean up is easy! Instead of asparagus, use green beans or sugar snap peas. Instead of chicken, use quail or other meats.

Share this recipe

Cook Time

25 Minutes

Serves

4

Directions

Step 1

Preheat the oven to 425°F. Trim the chicken of excess fat and cut each breast into 6 long strips. Dry on paper towels.

Step 2

Whisk together the marinade masala and marinate chicken, onions, and asparagus for 8-10 minutes (can be left up to 2 hours).

Step 3

Place on lined baking sheet and put in the oven for 8 to 10 minutes, until chicken is cooked through and slightly browned on top.

Step 4

Let the chicken rest for a few minutes, then sprinkle with mango and crushed chili flakes.

Notes & Variations

Skewer the chicken, onions, and mango (cut larger chunks) on kebabs and cook over the grill. The asparagus can also be cooked on the grill.
Enjoy cold the next day, sliced and added to a green salad.
Add cubed bell peppers, zucchini or mushrooms to these kebab-cooking time will remain the same.
Serve with cauliflower lentil pilaf and cucumber raita.

Ingredients

2 boneless, skinless chicken breasts

1 medium red onion thinly sliced into rings

10 to 12 stalks of asparagus

Marinade Masala:

5 tablespoons olive oil

1 tablespoon freshly ground black pepper

1 teaspoon coriander seeds, slightly crushed

2 tablespoons amchur

1 tablespoon cilantro, chopped

1 tablespoon minced garlic

1 teaspoon sea salt

Garnish:

2 tablespoons finely chopped mango

Generous pinch of crushed chili flakes

Step 1

Preheat the oven to 425°F. Trim the chicken of excess fat and cut each breast into 6 long strips. Dry on paper towels.

Step 2

Whisk together the marinade masala and marinate chicken, onions, and asparagus for 8-10 minutes (can be left up to 2 hours).

Step 3

Place on lined baking sheet and put in the oven for 8 to 10 minutes, until chicken is cooked through and slightly browned on top.

Step 4

Let the chicken rest for a few minutes, then sprinkle with mango and crushed chili flakes.

2 boneless, skinless chicken breasts

1 medium red onion thinly sliced into rings

10 to 12 stalks of asparagus

Marinade Masala:

5 tablespoons olive oil

1 tablespoon freshly ground black pepper

1 teaspoon coriander seeds, slightly crushed

2 tablespoons amchur

1 tablespoon cilantro, chopped

1 tablespoon minced garlic

1 teaspoon sea salt

Garnish:

2 tablespoons finely chopped mango

Generous pinch of crushed chili flakes

Notes & Variations

Skewer the chicken, onions, and mango (cut larger chunks) on kebabs and cook over the grill. The asparagus can also be cooked on the grill.
Enjoy cold the next day, sliced and added to a green salad.
Add cubed bell peppers, zucchini or mushrooms to these kebab-cooking time will remain the same.
Serve with cauliflower lentil pilaf and cucumber raita.

Tags:

25 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Tags:

25 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Chicken & Spices

Oven-roasted chicken is a great way to amplify spices.

no bland chicken in sight

Chicken Mince Kebabs

Green Masala Chicken Kebabs

60 Min

Bangla Chicken Roast

With a tropical monsoon climate, the cuisine of Bangladesh has been shaped by its history and the river-line geography. Very similar to the cuisine of West Bengal, India, Bangladesh has rich, aromatic dishes with liberal uses of ghee and was also influenced by the Mughal occupation of India. This chicken roast recipe is inspired by a dish made by a lovely young intern by the name of Ayesha who spent a few months with us at Pondicheri. If you do not have the Indian apricots, use about half the quantity of regular dried apricots but make sure they are not sweetened. It is rich, aromatic and can be eaten just with a side of a pilaf, rotis or warm crusty bread.

120 Min

GF

Black Bean Chicken Pilaf

We love meals that involve one pot and letting the heat do the rest. The aroma will have everyone wondering what’s cooking.

90 Min

GF

NF

Black Pepper Chicken Curry

Hundreds of years ago black pepper was worth its weight in gold, inspiring hundreds of seamen, including Christopher Columbus, to risk their lives looking for India, the land of spices. Over time, black pepper’s magic has been forgotten and it has been relegated to a table or sprinkling spice. But when used singularly in copious amounts, black pepper has a gentle bite with a sweet fragrance. I don’t use cream very often in my curries but this one rounds off the sharp bite of the black pepper and makes for an aromatic rich dish. Like most curries, this one tastes even better the next day when the flavors have mellowed.

60 Min

GF

NF

Black Pepper Chicken Roast

Fresh from a recent trip to Kerala, India, the birthplace of black peppercorns where I got to enjoy them in their tender green state all the way to dried, black pepper is often used as a central flavor. This oven roasted chicken amplifies the sweetness as well as the pungency of black peppercorns.

55 Min

DF

GF

Black Sesame Chicken

While the state of Assam is well known for its tea plantations, the cuisine of Assam has an interesting combination of many indigenous flavors. Black sesame seeds are used abundantly. When Pondicheri was in New York for a few years, a young Assamese chef, Daisy, came to work for us. One day, I asked her to make us something traditional from her home and she made us a wonderful black sesame chicken curry. I still remember the unusual flavor of that curry, mostly from the black sesame seeds – this curry is an ode to Daisy and a delicious departure from the usual curries.

45 Min

GF

NF

Butter Chicken

Every curry house sells their own version. It’s a combination of tandoori or oven baked spiced chicken in a creamy tomato sauce.

55 Min

GF

NF

Cardamom Chicken

This preparation is inspired by the classic Sindhi sayel chicken, which is a one-pot rustic stew with roughly chopped onions.

120 Min

GF

NF

Chicken Bean Stew

Curried beans with meat or chicken makes one of the most satisfying comfort dishes…perfect with rice or good crusty bread and some plain yogurt on the side.

120 Min

GF

Chicken Biryani

Biryani is the decadent aromatic rice dish that was created during the Mughal era of India – it is a mashing of the Persian pilaf and khichri, a traditional Indian lentil and rice stew. In a biryani, all elements are cooked separately and then brought together, allowed to rest for about 30 minutes to an hour before serving. In this biryani, since we are using white meat which tends to dry out very quickly, the chicken is roasted in the oven separately and then added to the rice just at the end. The onion masala adds depth to the flavor of the biryani so caramelize the onions long and slow.

60 Min

GF

NF

Chicken Chettinad

There are many iterations of this curry. It highlights black peppercorns, a signature spice of the region, which have originated from the south of India.

75 Min

GF

NF

Chicken Chettinad Kebabs

Here is a simple oven roasted kebab recipe heavy in aromatic black pepper and other warm spices. The kebabs can be eaten as an appetizer or as a main course with a simple salad on the side or the more traditional pairing with rice and beans or a vegetable curry

45 Min

DF

GF

NF

Chicken Dalcha

Dalcha is a north Indian stew with lentils and meats - the variations are endless.

45 Min

GF

NF

Chicken Harvest Curry

This is a classic curry recipe – we always prefer using chicken on the bone for best results but can be substituted for boneless meat. To make a richer curry, replace the yogurt with heavy cream or coconut milk.

145 min

Chicken Korma

Here is a recipe for chicken korma that is sure to be a crowd pleaser. It’s creamy and delicate yet packs a serious punch with aromatic spices.

30 Min

GF

NF

Chicken Mince Kebabs

Making little sliders or kebabs from minced meats is one of the most delicious and easy ways to pull off a crowd pleaser.

30 Min

GF

Chicken Pakora with Mint Chutney

Pakoras are the quintessential fritters of India, and after a long day of fasting make for a substantial and delicious starter.

120 Min

NF

Chicken Paratha Pie

A potpie is a crowd pleaser kind of food, especially for children. And while most of the time the crust is made with pie dough, this recipe calls for a paratha, a popular laminated bread from India.

130 Min

Dum Chicken Pulao

Pulao, which usually refers to meat and rice cooked together in a pot can be even more delicious especially when made in the ‘dum’ (cooking under steam) style. It is a one-pot-wonder, aromatic yet not too spicy and the Chai masala, which is slow cooked with the chicken and rice, suffuses the rice with its heady aroma. This is a big recipe but do note that the pulao tastes even better the next day.

30 Min

GF

Green Masala Chicken

Usually a combination of cilantro, mint, fenugreek, ginger, scallions and serrano chile, green masala curries are fragrant and bright in color and flavor. Here we add chunks of carrot and ground cloves to offset the savory notes and add a touch of sweetness.

GF

NF

Green Masala Chicken Kebabs

Chicken pairs beautifully with the flavors of bright green herbs — so as to maintain the deep green color be careful not overcook the chicken. Leftover are great in a salad or sandwich.

90 Min

GF

NF

Homestyle Butter Chicken

The word “tikka” has its origins in Persian and simply means bits or pieces. Chicken tikka refers to spiced and roasted boneless chunks of chicken. Masala, which technically means a spice or herb blend, refers to the fenugreek-laden, aromatic thick creamy sauce that accompanies the tikkas.

90 Min

GF

NF

Homestyle Chicken Curry

This is one of the simplest curries to make at home. While it is good the day you make it, it is even tastier the next day.

30 Min

GF

NF

Hot & Sweet Chicken

‘Hot and Sweet’ ketchup is one of my favorite condiments and one that always lives in my fridge.

60 Min

DF

Kukul Mas

Cultural influence on Sri Lanka ranges from Indians, Arabs, Malays, Moors, Portuguese, Dutch and the British. The new ingredients that they brought in like tomatoes, potatoes and chiles have been adapted to local preparations. The Sri-Lankans roast their spices to a much darker finish than the Indians do, which characterizes their food as different. This traditional spicy chicken curry of Sri Lanka that is most locals crave when they leave the country. It's rustic and best made with chicken legs on the bone.

70 Min

Lamprais

Lamprais (pronounced lamp-rice), is to Sri Lanka what biryani is to India, a decadent meat and rice dish. The name is derived from lomprijst (meaning rice packet) and it is truly a feast of rice, curries, pickles and sambals and more wrapped up in a tidy banana leaf package. You can go as elaborate as you like.

75 Min

GF

NF

Madras Chicken Wings

This recipe has been in slow development for almost 10 years and we are still tweaking it for perfection. There are two layers of masala for the marinade to get to well seasoned crispy wings!

45 Min

GF

Safed Maas

An ancient Rajasthani delicacy, safed maas is a white curry usually made with red meat. It is also the only curry that is traditionally mild in flavor with no chiles added. We have made this curry with dark meat chicken and a touch of rosemary, which complements the creamy rich sauce. And just like most curries, this one is best a few hours later or the next day.

GF

NF

Sesame Chicken

Tastes good warm, room temperature or served cold. It’s lovely sliced in a salad or on a sandwich.

80 Min

GF

Tamarind Turkey Kebabs

You can make the turkey kebabs ahead of time and finish in the oven when ready to eat. Here is a tamarind glaze that will not only be delicious on grilled vegetables like butternut squash or zucchini but also on meats like chicken or lamb. The glaze will keep in the refrigerator for up to a month.

120 Min

GF

NF

Turkey Leg Roast

Roasting turkey legs with onions and yogurt long and slow infuses the flavor of ginger and rosemary down to the bone.

140 Min

DF

GF

NF

Winter Chicken Soup

Crushing spices helps incorporate their flavor into the broth and black pepper and cloves have been a home remedy for sore throats for millennia in India. Dairy can often make congestion worse, so I used coconut milk instead – it’s also easier to digest. The soup has more vegetables than chicken, which makes it even more nourishing.

60 Min

Bangla Chicken Roast

120 Min

GF

Black Bean Chicken Pilaf

We love meals that involve one pot and letting the heat do the rest. The aroma will have everyone wondering what’s cooking.

Drinks

Drinks

Hot Drinks

Cold Drinks

Cocktails

Condiments

Condiments

Raita

Chutneys

Pickles

Masala

Grains

Grains

Buckwheat

Khichri

Millet

Noodles

Quinoa

Rice

Whole Grains

Dough

Dough

Roti

Paratha

Naan

Bread

Crackers

Pizza

Batter

Batter

Dosas

Pancakes

Crepes

Savory Baked

Savory Baked

Biscuits

Bread Pudding

Soups

Soups

Light Soup

Creamy Soup

Dal Soup

Stews

Cold Soup

Snacks

Snacks

Chaat

Spreads

Fried Snacks

Nosh

Legumes

Legumes

Dal

Beans

Salads

Salads

Veg Salads

Non-Veg Salads

Land & Sea

Land & Sea

Eggs

Birds

Meat

Fish

Shellfish

Paneer

Paneer

Paneer

Vegetables

Vegetables

Sabzi

Potatoes

Mushrooms

Eggplants

Cauliflower

Squashes

Root Vegetables

Vegetable Curries

Green Vegetables

Okra