Epicurious member Neel N. Patel of Chicago was inspired to make this when a friend asked for lettuce wraps for a party. The resulting marriage of cuisines incorporates Asian aromatics and Indian spices and a Mexican staple in a fragrant dish with garam masala, cumin, coriander, garlic, and ginger. If spicy is how you like to roll, include some of the jalapeño seeds. And while romaine lettuce leaves are sturdy and flavorful, butterhead varieties such as Boston or Bibb are more pliable and lend a more tender bite.

　　

Ingredients

Makes 4 servings

　　2 teaspoons garam masala

　　2 teaspoons ground cumin

　　2 teaspoons ground coriander

　　1/2 teaspoon cayenne

　　3 tablespoons vegetable oil

　　1/2 large yellow onion, cut into medium dice

　　1 large fresh jalapeño chile, seeded and minced

　　3 garlic cloves, minced

　　1 (1-inch) piece fresh ginger, peeled and coarsely grated

　　1 pound ground chicken

　　1 teaspoon salt

　　2 tablespoons ketchup

　　1/2 cup plus 1 tablespoon chopped fresh cilantro leaves

　　2 romaine hearts, leaves separated

　　

Step 1

In a small bowl, whisk together the garam masala, cumin, coriander, and cayenne.

　　

Step 2

In a large sauté pan over moderate heat, heat the oil until hot but not smoking. Add the onion and sauté, stirring occasionally, until translucent, about 3 minutes. Add the jalapeño, garlic, and ginger and sauté, stirring occasionally, 2 minutes.

　　

Step 3

Add the chicken and sauté, breaking up any lumps with a wooden spoon, until no longer pink, about 3 minutes. Stir in the spice mixture, along with the salt and ketchup, and sauté 1 minute.

　　

Step 4

Stir in 1/4 cup water and sauté, stirring occasionally, until the chicken is cooked through, about 6 minutes. Stir in 1 tablespoon cilantro, then transfer to a medium bowl.

　　

Step 5

Serve the chicken alongside the lettuce leaves and the remaining 1/2 cup chopped cilantro. To eat, pile chicken onto a lettuce leaf and top with cilantro.

　　The Epicurious Cookbook