Chandan Murgh

Sandalwood Chicken

SERVES 4–6

I once hosted a dinner for a spiritual event at the Rubin Museum of Arts in New York. Keeping the theme in mind, I decided to incorporate spirituality into my cooking. Sandalwood is integral to the rituals and ceremonies of several religions. It is also used extensively in the Himalayan arts to which the Rubin Museum is dedicated. So I thought of adding sandalwood to a typical Awadhi dish that was satisfying to the palate, while reiterating the relationship between food and spiritualism.

INGREDIENTS

600g chicken, boneless

Oil for basting

Marinade

1½ cups plain yogurt

2" piece ginger, crushed

½ tsp cumin powder

½ tsp coriander powder

½ tsp turmeric powder

½ tsp garam masala powder

½ tsp black pepper powder

1 tsp salt or to taste

To smoke the chicken

¼ tsp sandalwood oil or a few drops of sandalwood essence (see note)

1 tsp refined oil

1 (large) piece charcoal

2" flake sandalwood shavings (optional)

Curry

2 tbsp oil

2 (small) bay leaves

1" stick cinnamon

4 pods green cardamom

2 pods black cardamom

5 cloves

½ cup onion paste

1 tsp green chilli paste (p. 156)

¾ tsp salt or to taste

½ tsp black pepper powder or to taste

½ tsp saffron in ¼ cup warm milk

½ cup heavy cream

METHOD

Wash chicken and cut into 2" cubes.

Marination In a mixing bowl, combine all marinade ingredients. Mix well and add chicken. Stir thoroughly to coat chicken completely with the marinade. Set aside for 40 minutes.

To smoke the chicken Mix sandalwood oil or essence with refined oil in a small bowl. Make a well in the centre of the chicken. Place a piece of foil in the well. Heat the charcoal directly over a strong flame till red-hot. Using tongs, place the charcoal on the foil and put the sandalwood shavings (if using) on it. Spoon the oil mix over the charcoal and as it begins to smoke, immediately cover the plate tightly with foil. Set aside for 20 minutes.

To grill the chicken Thread chicken cubes on to skewers and grill over a barbecue for 10 minutes, turning regularly and basting with oil. Set aside.

Curry Put oil in a large frying pan over medium heat. When hot, add bay leaves and whole spices. When the spices crackle, add onion paste, green chilli paste, salt and pepper and cook till oil floats to the surface. Mix in saffron with milk and cream. Add grilled chicken and simmer for 5–7 minutes. Serve hot with naan (p. 209).

NOTE: If sandalwood oil or essence is not available, use only refined oil for smoking the chicken, but the flavour will be much lighter.