SEASONING SENSE

After working in a kitchen for many years and cooking dinner at home almost every night, one becomes aware of a special ability, quite distinct from "being a good cook". It is seasoning sense, an intuition of which flavors complete each other. Seasoning sense is as different from being a good cook as being an artist is different from being a good house painter. You can become a good cook, with discipline, attention and the right ingredients. Seasoning sense is more like perfect pitch in music, an ability.

Kasoori Methi and Garam Masala are available on line from  Namaste.com , a very entertaining site for adventurous cooks. You may try finding an Indian grocery store, but these tend to come and go very fast around here.

Here is a wonderful diptych of recipes linked by a common marinade. The marinade can be used for a low fat grilled chicken, and later for a sinful hi-calorie chicken as well. Proportions are for 4 persons.

2 plain yogurts (save one container)
6 big cloves garlic, crushed
1 tablespoon grated fresh ginger
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
2 teaspoons salt (or less if you are watching it)
juice of 1 lemon and 1 lime
1/2 teaspoon yellow food coloring
a drop or two red food coloring
1 bunch cilantro, stems removed, then chopped

Mix all ingredients in a glass bowl. If you are stumped by the garam masala, substitute a pinch of ground cloves. Make it very bright orange, but don't stain your clothes. Of course the coloring may be omitted, but it's less fun without it. Transfer some of the marinade back in the yogurt container or in a small container of your choice and freeze for another day.

1/2 batch tandoori marinade
1 chicken

Skin the chicken and cut it up in 8 pieces: 2 drumsticks, 2 thighs, and 4 quarter breasts. Or use all skinned thighs or drumsticks, as you wish. You may even experiments with wings.
Give the chicken pieces a few deep slashes in the thickest parts. Drop chicken in marinade and coat thoroughly. Marinate overnight refrigerated or two hours at room temperature.

Grill on the grill until just done.
OR
Preheat oven to 500°. Cover baking pan with foil. Place a cooling rack over the pan and spray it with Pam.
Place chicken pieces on the rack, flesh up, with just the marinade they "carry".
bake for 30 minutes or until done.

1/2 batch tandoori marinade
1 chicken

Skin the chicken but keep it whole. Give the thighs and the breasts two or three deep slashes. Place the chicken and the marinade in a baggie overnight.
Preheat oven to 375°. Place chicken and marinade in a lasagna pan and bake for 90 minutes, basting once in a while.

1/2 batch tandoori marinade
1 chicken
1 can diced tomatoes (14  1/2 oz)
1 teaspoon kasoori methi
1/2 teaspoon cayenne (less if you're scared)
1 tablespoon vinegar
1/2 teaspoon garam masala
1/2 teaspoon salt
6 tablespoons cold butter, cut up
1/4 cup cream

In a non-stick skillet with a lid, pour the chicken and the marinade. Cook, covered, on a medium fire until done. Flip and scrape once in a while. When done, let some water reduce by removing lid.
Pour the tomatoes in and bring to a good boil. Add kasoori methi,  cayenne, vinegar, garam masala and salt.
Turn fire down.
Just before serving, add butter and stir non-stop until melted. Add cream and serve immediately, over rice .