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Cook the Book: Fojol Bros. Butter Chicken

[Photographs: Erin Zimmer]

D.C.'s Fojol Bros. of Merlindia calls itself a traveling culinary carnival, which might seem like a bold statement for a food truck if you've never experienced it for yourself. The concept is pretty amazing, executed by mustachioed, turban wearing owners in coordinating jumpsuits who claim to be from a magical land called Merlindia serving up imaginatively thought out takes on Indian cuisine and snacks. Of course, they consider their food to be 100 percent Merlindian, but that's another story.

Their everyday roster includes two vegetarian and two meat-based dishes, such as this Butter Chicken adapted for Heather Shouse's Food Trucks. As wild as the Fojol Bros' concept is, their take on butter chicken is pretty traditional, with chunks of chicken rubbed with a chile-lemon butter, marinated in a spiced yogurt mix, and grilled, kabob-style. The skewers are finished by simmering in a creamy tomato based gravy laced with all sorts of warming spices, including cardamom, ginger, and cloves.

The yogurt marinade that the Fojols use in this recipe is ideal for avoiding cottony, over-grilled chicken, and leaving the chicken in for an additional few hours or even overnight makes for an even moister, more fully flavored dish. And when the Fojols call for both rice and naan or paratha for serving, don't shy away from both; you'll have plenty of extra gravy that's in need of soppage.

As always with our Cook the Book feature, we have five (5) copies of Food Trucks to give away this week.

Adapted from Food Trucks by Heather Shouse. Copyright © 2011. Published by Ten Speed. Available wherever books are sold. All Rights Reserved.

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