BADEMIYA’S JUSTLY FAMOUS BOMBAY CHILE-AND-CILANTRO CHICKEN (for four)
1-1/2 tablespoons coriander seeds
2 teaspoons black peppercorns
1 teaspoon cumin seeds
6 cloves garlic, roughly chopped
one 2-inch piece ginger, peeled and thinly sliced
3 tablespoons vegetable oil
¼ cup water, or as needed
1 tablespoon cayenne pepper or hot paprika (This is not for the faint hearted. I often knock the cayenne down to 1 teaspoon and it’s still plenty hot.)
2 tablespoons fresh lemon juice
1-1/2 teaspoons Kosher salt
½ cup cilantro leaves, chopped
one 4 pound chicken, cut into 8 pieces and skinned
sliced red onion
thinly sliced limes and lemons
Tamarind concentrate for dipping (see picture below)
Naan bread for serving
- Marinate the chicken. Toast the coriander seeds, peppercorns and cumin seeds in a small skillet over medium heat until fragrant, 1 to 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 pieces and thoroughly coat with the spice paste. Marinate in the refrigerator for 4 to 6 hours.
- Grill the chicken. Light 20 to 25 briquettes and when fire is medium hot (you can hold your hand 5 inches above the grill rack directly over the coals for 3 to 4 seconds), build a 2 level fire by pushing the coals onto half of the grill, piling them about 3 briquettes high. Oil the rack and heat it for 5 minutes. If you are using a gas grill, preheat all burners to high, then reduce to medium-high.
- Grill chicken, skin side up, 3 minutes on the hotter side of the grill, basting with the marinade. Flip it over and grill 3 minutes on the other side. Move to the cooler side of the grill, skin side up, cover and grill 15 minutes longer, until an instant read thermometer registers 160* (do not touch the bone). Let stand, tented with foil, 10 minutes before serving.
- Serve with the onions, limes and lemons, cilantro sauce, tamarind concentrate and naan bread.
NOTE: If you don’t have a grill the chicken can be broiled, about 5 inches from the flame, for 8 minutes on one side and 4 minutes on the other. Finish cooking in a 350* oven for 10 to 15 minutes.
adapted from Amanda Hesser, The Essential New York Times Cookbook