Serious Eats: Recipes

Cook the Book: Kashmiri Chicken

Anjum Anand is on a crusade to change the way we look at Indian food. Her mission is to familiarize Western cooks with ingredients and techniques as well as lightening up classic dishes to make for a more healthful eating experience. This Kashmiri Chicken from her recently released Anjum's New Indian does both by creating a simple to put together dish that relies on an array of spices and vegetables for flavor instead of fat.

This dish begins like many in Anjum's New Indian: Whole spices get a brief sauté in hot oil, onions are browned, and a purée of garlic and ginger is added to the pan. Next up are puréed tomatoes and ground spices and finally pieces of chicken. While the chicken cooks, the sauce reduces into a multilayered tomatoey gravy that although rich in flavors and spice, retains a wonderful lightness. I chose chicken thighs, but a whole, cut up chicken would do nicely as well.

As always with our Cook the Book feature, we have five (5) copies of Anjum's New Inidan to give away this week.

Adapted from Anjum's New Indian. Copyright © 2010. Published by WIley. Available wherever books are sold. All Rights Reserved.

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