Bombay Chile And Cilantro Chicken
Adapted from The Essential New York Times Cookbook. This recipe was originally printed in 1998: "Food: Pit Stops," by Molly O'Neill, based on a recipe adapted from The Barbecue Bible, by Steven Raichlen. I used a lot less cayenne pepper than the tablespoon called for in the original recipe. I left the skin on during the marinating/cooking process to keep the chicken moist, but removed it before serving. This was delicious served with Indian Lemon Rice and Spinach Thoran.
Ingredients
- 2 1/4 pounds chicken on the bone
Chicken Marinade
- 1 1/2 tablespoon coriander seeds
- 2 teaspoons black peppercorns
- 1 teaspoon cumin seeds
- 6 cloves garlic roughly chopped
- 1 2-inch piece garlic peeled, thinly sliced
- 3 tablespoons olive oil
- 1/4 cup water or as needed
- 1 teaspoon cayenne pepper or more for extra spicy
- 2 tablespoon fresh lemon juice
- 1 1/2 teaspoon kosher salt
- 1/2 cup cilantro leaves and roots chopped
Cilantro Sauce
- 1 cup cilantro chopped
- 3 cloves garlic
- 1 jalapeno pepper halved, seeded
- 1/2 cup walnuts
- 1/3 cup fresh lemon juice
- 1/4 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup water
For Serving
- sliced red onion
- thinly sliced lemons and limes
- cilantro leaves
- Cilantro Sauce
Instructions
Chicken Marinade
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Toast the coriander seeds, peppercorns, and cumin seeds in a small skillet over medium heat until fragrant, 1-2 minutes. Transfer to a coffee grinder or mortar and pestle and grind to a fine powder.
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Combine the ground spices, garlic, ginger, oil, water, cayenne, lemon juice and salt in a blender and puree. Transfer to a large bowl and toss in the chicken and cilantro. Mix well, making sure all chicken pieces are covered with the marinade.
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Marinade for at least 4 hours (the longer the better).
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Grill chicken or broil until done.
Cilantro Sauce
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Combine cilantro, garlic, hot pepper, walnuts, lemon juice, cumin, salt, pepper and water in a blender; puree until smooth.
To Serve
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Scatter onions, lemons, limes and cilantro leaves on top of chicken.
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Serve with Cilantro Sauce.