Indian Flavor Every Day Copyright © 2023 by Maya Kaimal. Photographs copyright © 2023 by Eva Kolenko. Published by Clarkson Potter, an imprint of Random House.
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Maya Kaimal's Chicken Tikka Is Skewered, Marinated, and Broiled Till Golden
Her cookbook is all about the flavors of Indian cuisine.
Welcome to The Pioneer Woman Cookbook Club! This month, we're featuring Maya Kaimal, founder of Maya Kaimal Foods and cookbook author of Indian Flavor Every Day. Read on to learn about the big misconception about Indian cooking, how she tries to make the cuisine less intimidating, and grab a delicious chicken tikka recipe that your family will thank you for.
Maya Kaimal uses words like "flat or round" and "jagged or sharp" to describe the taste of a dish. In that way, her description of a spice blend, or masala in Hindi, is almost three-dimensional.
It all started with introductory cooking lessons at home. When her Indian father would cook recipes from his home state of Kerala, he'd call teenage Maya over to sample the finished product and ask if it needed anything. "We figured out that we could taste the same way," she explains. "We noticed the same things, so he started to train my palate. I could tell if something about the flavor was not quite complete."
In Maya's third cookbook, Indian Flavor Every Day, the central goal is to help you "take pleasure in putting Indian flavors on your table." On the one hand, that means creating an entry to the recipes people enjoy eating at their local Indian restaurant, like chicken tikka. Not to be confused with chicken tikka masala (the saucy sibling of sorts), chicken tikka refers to the chunks of meat marinated in yogurt and spices and grilled in a tandoor oven. Maya based her recipe on one her dad developed years ago and its simplicity makes it the perfect jumping-off point for anyone ready to try Indian cuisine.
As with many marinades out of the tandoori tradition, the yogurt works to tenderize the chicken. Garlic, ginger, and a blend of spices like cumin, coriander, and cayenne create a balanced, gently seasoned taste—spiced, not spicy. Finally, Maya offers a slight twist by adding lime zest to give the classic dish a bright, fresh update. She is enthusiastic when asked if folks could also make this as a grilling recipe. "Absolutely! I'll be making this a lot during the summer."
One of the misconceptions that Maya's new book addresses is the idea that Indian cooking is complicated when, in truth, the techniques are pretty straightforward. Recipes are laid out to be visually inviting with each spice blend or key element bracketed out. Their order implicitly teaches you how the ingredients relate to each other and form a unit. By glancing at the ingredient list, you can get a handle on the recipe and understand the techniques in cooking it.
Of course, another part of enjoying Indian flavors is actually tasting the cuisine's incredible diversity beyond the usual playbook of dishes. India's culinary tradition is shaped by a subcontinent with three growing seasons, two rainy seasons, and distinct religions and regional geography that impact what people eat. For example, since Kerala is a southern coastal state, you will find plenty of fish recipes in Indian Flavor Every Day. The seafood section brings some of Maya's favorite dishes into the spotlight and contain flavors folks might not have tried before.
And if you want Maya's cooking but are too busy one night to make a recipe from the book, you can always pick up her beloved "speed-scratch" sauces, dals, and chanas at the grocery store. "I'm trying to appeal to who I felt I was when I started the business," she says, referring to when her twins were born. "And I'm still busy! I still want shortcuts. Really yummy shortcuts—that's what I'm all about."
- Yields:
- 1 - 4 serving(s)
- Prep Time:
- 1 hr 15 mins
- Cook Time:
- 9 mins
- Total Time:
- 1 hr 24 mins
Ingredients
For the Marinade:
- 1/4 c.
neutral oil
- 1
medium garlic clove, minced (1 teaspoon)
- 1 tsp.
finely grated ginger
- 1 tbsp.
finely grated lime zest
- 1/4 c.
plain whole milk Greek-style yogurt
- 4 tsp.
ground coriander
- 2 tsp.
ground cumin
- 1/4 tsp.
ground turmeric
- 1/4 tsp.
cayenne
- 1/2 tsp.
North Indian garam masala, store-bought or homemade
- 1 1/4 tsp.
fine sea salt
- 1 1/2 lb.
chicken tenders or boneless, skinless breasts or thighs, patted dry, trimmed, and cut lengthwise into 1½ × 3-inch strips
For Garnishes:
A few sprigs of cilantro
lime wedges (optional)
- Nutrition Information
- Per Serving (Serves 4)
- Calories597 Fat42 gSaturated fat7 gTrans fat0 gCholesterol72 mgSodium779 mgCarbohydrates26 gFiber3 gSugar1 gProtein27 gVitamin D0 mcgCalcium73 mgIron3 mgPotassium427 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1If you're using bamboo skewers rather than metal, place eight of them in a 9-by-13-inch baking pan, cover with water, and soak for at least 30 minutes.
- Step 2Make the marinade: Mix all the marinade ingredients together in a large bowl. Add the chicken, toss together until coated, and set aside to marinate for 1 hour at room temperature, or up to overnight in the refrigerator. (Remove from the refrigerator at least 30 minutes prior to cooking.)
- Step 3Preheat the broiler to high. Set the rack 3 inches from the heat source.
- Step 4Thread the chicken pieces onto the soaked skewers in a wavy pattern, piercing each piece multiple times to secure it on the stick. Do not press the pieces closely together but allow space between them so they cook thoroughly. Place the skewers on a broiling pan and broil until they are golden and opaque on one side, about 4 minutes. Turn and broil the other side until golden, 4 to 5 minutes. The chicken should be thoroughly cooked but not dry; to test, cut into one of the chicken pieces. If the chicken is still slightly pink, continue cooking another minute or two. Remove from the oven when done and set aside. (If using a grill, when the grill is hot, cook the skewers for about 4 minutes per side.)
- Step 5Serve the chicken either on or off the skewers, arranged on a platter, and scattered with cilantro sprigs and lime wedges.
Tip: This amount of marinade can easily stretch for 2 pounds of chicken to feed six people. Drizzle the cooked skewers with warm melted ghee for a decadent flourish.
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