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Bombay Chile and Cilantro Chicken

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.

Course Main Course
Cuisine Indian
Keyword chicken
Prep Time 30 minutes
Cook Time 30 minutes
Marinade 4 hours
Total Time 1 hour
Servings 6
Calories 326 kcal


  • 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


Chicken Marinade

  1. 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.

  2. 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.

  3. Marinade for at least 4 hours (the longer the better).

  4. Grill chicken or broil until done.

Cilantro Sauce

  1. Combine cilantro, garlic, hot pepper, walnuts, lemon juice, cumin, salt, pepper and water in a blender; puree until smooth.

To Serve

  1. Scatter onions, lemons, limes and cilantro leaves on top of chicken.

  2. Serve with Cilantro Sauce.

Nutrition Facts
Bombay Chile And Cilantro Chicken
Amount Per Serving
Calories 326 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 5g31%
Cholesterol 61mg20%
Sodium 1031mg45%
Potassium 325mg9%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 1g1%
Protein 17g34%
Vitamin A 505IU10%
Vitamin C 27.1mg33%
Calcium 49mg5%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.