Best 3 Bademiyas Justly Famous Chile Coriander Chicken Recipes
Indulge in a symphony of flavors with Bademiya's Justly Famous Chile Coriander Chicken, a dish that harmonizes the vibrant heat of chiles with the aromatic zest of coriander. Originating from the bustling streets of Mumbai, India, this delectable chicken dish epitomizes the culinary artistry of Bademiya, a legendary restaurant renowned for its mastery of Mughlai cuisine. Prepared with tender chicken marinated in a symphony of spices, herbs, and yogurt, this dish is then grilled to perfection, imbuing it with a delightful smokiness. Accompanying this main attraction is a medley of tantalizing recipes that pay homage to Bademiya's culinary legacy. Discover the secrets behind their signature Green Chutney, a vibrant blend of fresh herbs and spices, and their aromatic Chicken Biryani, a layered masterpiece of fragrant rice, succulent chicken, and an array of aromatic spices. Dive into the depths of flavor with their rich and creamy Dal Makhani, a slow-cooked lentil dish infused with the warmth of butter and cream. To complete this culinary journey, master the art of preparing their fluffy and aromatic Jeera Rice, a simple yet elegant accompaniment that elevates any meal.
Here are our top 3 tried and tested recipes!
BADEMIYA'S JUSTLY FAMOUS CHILE-CORIANDER CHICKEN
This is a recipe from Steven Raichlen's "The BBQ Bible". Here is what is stated: "The original version of this dish is hot, hot, hot. For the full effect, use 1 entire tablespoon of cayenne. For a milder but highly flavorful rendition, use 1 to 2 teaspoons cayenne, or substitute hot paprika which isn't quite as fiery. To round out your meal at Bademiya, two fulltime bakers work nonstop tossing paper-thin disks of dough onto charcoal-fired metal domes to make freshly cooked ruoomali ("handkerchief" bread). Since these are difficult to make, I suggest serving this chicken with either of two thoroughly non-Indian but definitely satisfactory alternatives, flour tortillas or lavash. Afghan Coriander Sauce and Tamarind Dipping Sauce make great accompaniments." NOTE: Allow 4-6 hours to marinade.
Provided by diner524
Categories Chicken Thigh & Leg
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 1. Remove and discard the skin from the chicken legs, then rinse under cold running water. Drain and blot dry with paper towels. Place the legs in a baking dish large enough to hold them in one layer and set aside while you prepare the seasoning paste.
- 2. Heat a dry skillet over medium heat and add the coriander seeds, peppercorns, and cumin seeds. Toast the spices until fragrant, 2 to 3 minutes, shaking the skillet occasionally. Let cool, then transfer to a spice mill and grind to a fine powder. Combine the ground spices in a blender or mini chopper with the garlic, ginger, oil, 1/4 cup water, lemon juice, cayenne, and salt. Process to a smooth paste, adding more water if necessary to obtain a pourable consistency. Add the cilantro and process just to mix.
- 3. Using your fingers, spread the seasoning paste over the chicken legs to coat on both sides, then cover and let marinate, in the refrigerator, for 4 to 6 hours.
- 4. Preheat the grill to high.
- 5. When ready to cook, oil the grill grate. Remove the chicken legs from the baking dish and arrange on the hot grate. Grill, turning with tongs, until the juices run clear when the tip of the skewer or sharp knife is inserted in the thickest part of a thigh, 6 to 10 minutes per side (12 to 20 minutes in all).
- 6. Transfer the chicken legs to serving plates or a platter and serve immediately garnished with sliced red onion and lime or lemon wedges.
Nutrition Facts : Calories 107.9, Fat 10.8, SaturatedFat 1.4, Sodium 875.9, Carbohydrate 3.6, Fiber 1.1, Sugar 0.3, Protein 0.7
BADEMIYA'S JUSTLY FAMOUS CHILE-CORIANDER CHICKEN
Number Of Ingredients 14
Steps:
- 1. Remove and discard the skin from the chicken legs, then rinse under cold running water. Drain and blot dry with paper towels. Place the legs in a baking dish large enough to hold them in one layer and set aside while you prepare the seasoning paste.2. Heat a dry skillet over medium heat and add the coriander seeds, peppercorns, and cumin seeds. Toast the spices until fragrant, 2 to 3 minutes, shaking the skillet occasionally. Let cool, then transfer to a spice mill and grind to a fine powder. Combine the ground spices in a blender or mini chopper with the garlic, ginger, oil, 1/4 cup water, lemon juice, cayenne, and salt. Process to a smooth paste, adding more water if necessary to obtain a pourable consistency. Add the cilantro and process just to mix.3. Using your fingers, spread the seasoning paste over the chicken legs to coat on both sides, then cover and let marinate, in the refrigerator, for 4 to 6 hours.4. Preheat the grill to high.5. When ready to cook, oil the grill grate. Remove the chicken legs from the baking dish and arrange on the hot grate. Grill, turning with tongs, until the juices run clear when the tip of the skewer or sharp knife is inserted in the thickest part of a thigh, 6 to 10 minutes per side (12 to 20 minutes in all).6. Transfer the chicken legs to serving plates or a platter and serve immediately garnished with sliced red onion and lime or lemon wedges.Serves 4
Nutrition Facts : Nutritional Facts Serves
BADEMIYA'S JUSTLY FAMOUS CHILE-CORIANDER CHICKEN
Number Of Ingredients 14
Steps:
- 1. Remove and discard the skin from the chicken legs, then rinse under cold running water. Drain and blot dry with paper towels. Place the legs in a baking dish large enough to hold them in one layer and set aside while you prepare the seasoning paste.2. Heat a dry skillet over medium heat and add the coriander seeds, peppercorns, and cumin seeds. Toast the spices until fragrant, 2 to 3 minutes, shaking the skillet occasionally. Let cool, then transfer to a spice mill and grind to a fine powder. Combine the ground spices in a blender or mini chopper with the garlic, ginger, oil, 1/4 cup water, lemon juice, cayenne, and salt. Process to a smooth paste, adding more water if necessary to obtain a pourable consistency. Add the cilantro and process just to mix.3. Using your fingers, spread the seasoning paste over the chicken legs to coat on both sides, then cover and let marinate, in the refrigerator, for 4 to 6 hours.4. Preheat the grill to high.5. When ready to cook, oil the grill grate. Remove the chicken legs from the baking dish and arrange on the hot grate. Grill, turning with tongs, until the juices run clear when the tip of the skewer or sharp knife is inserted in the thickest part of a thigh, 6 to 10 minutes per side (12 to 20 minutes in all).6. Transfer the chicken legs to serving plates or a platter and serve immediately garnished with sliced red onion and lime or lemon wedges.Serves 4
Nutrition Facts : Nutritional Facts Serves
Tips:
- For the best flavor, use fresh chicken breasts or thighs. Boneless, skinless chicken breasts or thighs are the most commonly used cuts for this dish.
- If you don't have ground coriander, you can make your own by grinding whole coriander seeds in a spice grinder or mortar and pestle.
- Be sure to toast the coriander seeds before grinding them. This will bring out their flavor and aroma.
- Don't overcrowd the pan when cooking the chicken. If you do, the chicken will steam instead of fry.
- Cook the chicken over medium heat so that it has time to brown and cook through without burning.
- Serve the chicken with your favorite sides, such as rice, beans, or tortillas.
Conclusion:
Bademiya's Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the sauce is rich and flavorful. This dish is sure to be a hit with your family and friends.
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