BOMBAY CHILI-AND-CILANTRO CHICKEN

This was my pick from the poultry and game chapter of The Essential New York Times Cook Book and
it did not disappoint. It was spicy, vibrant, and packed with flavor. I served it with tamarind paste, cilantro sauce and raita. I didn't think the tamarind paste was all that good but the cilantro sauce and the raita was the perfect accompaniment to the chicken and the garlic naan.

The chicken is is coated with a spicy puree, chopped cilantro, and marinated for 6 hours. Then grilled giving it a nice smoky char.

 

I served it with garlic naan from Trader Joe's and a broccoli slaw mixed with lentil pilaf. This dish was a winner.

 

 

                                                     BOMBAY CHILE-AND-CILANTRO CHICKEN

 

1 1/2 TBSP. coriander seeds

2 tsp. black peppercorns

1 tsp. cumin seeds

6 cloves garlic, roughly chopped

One 2 inch piece fresh ginger, peeled and thinly sliced

3 TBSP. vegetable oil

1/4 cup water, or as needed

1 TBSP. cayenne pepper or hot paprika

2 TBSP. fresh lemon juice

1 1/2 tsp. kosher salt

1/2 cup cilantro leaves, chopped

4 whole chicken legs (2 1/4 pounds), skinned, or one 4 pound chicken, cut into 8 pieces and skinned

 

Cilantro sauce (recipe follows)

 

Toast the coriander seeds, peppercorns, and cumin seeds in a small skillet over medium heat until fragrant, 1-2 minutes. Transfer to a coffee or spice mill or mortar and pestle and grind to a fine powder.

 

Combine the ground spices, garlic, ginger, oil, water, cayenne, lemon juice, and salt in a blender and puree to a paste. Transfer to  a bowl and stir in the cilantro. Add the chicken and thoroughly coat with the spice paste. Marinate in the refrigerator for 4 to 6 hours.

 

When ready to cook, prepare a charcoal fire (or use a gas grill set to medium). Grill the chicken, turning once, until done, 10 to 15 minutes per side. Serve with cilantro sauce and nann bread.

 

 

CILANTRO SAUCE

 

1 cup chopped cilantro

3 cloves garlic

1 jalapeno pepper/halved and seeded

1/2 cup walnuts

1/3 cup fresh lemon juice (from about 2 lemons), or to taste

1/4 tsp. ground cumin

1 tsp. kosher salt, or to taste

1/2 tsp. freshly ground black pepper

1/4 cup water

 

Combine the cilantro, garlic, jalapeno, walnuts, lemon juice, cumin, salt, and pepper in a blender or food processor and blend to a puree. Add the water, and pour into a serving container. Add salt or lemon juice to taste.

 

I served this with Trader Joe's raita. It is really good.

 

 

Recipe slightly adapted for The Essential New York Times Cook Book.