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
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X3D
[email protected]This is one of my favorite recipes. The chicken is always so moist and juicy, and the sauce is amazing. I like to serve it over rice or noodles.
Uhone Jaeylon
[email protected]I made this recipe for a party and it was a huge success. Everyone loved the chicken. I will definitely be making this again.
Jennifer Weber
[email protected]This is a great recipe for a quick and easy weeknight meal. The chicken was cooked perfectly and the sauce was flavorful.
Joseph Lumbard
[email protected]I'm not a big fan of coriander, but I still enjoyed this recipe. The chicken was cooked perfectly and the sauce was flavorful.
Ch Mudassar
[email protected]This is a delicious and easy recipe. I made it for my family and they loved it. The chicken was cooked perfectly and the sauce was flavorful.
MD BAYZED ALOM
[email protected]I love the flavor of this dish, but I find that the chicken can be a bit dry. Next time, I will try cooking it for less time.
Triedge Baker
[email protected]This recipe is a great way to use up leftover chicken. I usually make a big batch of chicken on the weekend and then use it to make this dish during the week.
DRIPEEVEE
[email protected]I followed the recipe exactly and the chicken turned out dry. I'm not sure what went wrong.
Eivis Salmis
[email protected]This recipe was a bit too spicy for my taste, but I still enjoyed it. I think next time I will use less chile paste.
Dinesh Ghatani
[email protected]I made this recipe for a party and it was a huge success. Everyone raved about the chicken. I will definitely be making this again.
Walliullah Qurashi
[email protected]This is one of my favorite recipes. The chicken is always so moist and juicy, and the sauce is amazing. I like to serve it over rice or noodles.
Hamza saeed Raja
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I usually double the recipe so I have leftovers for lunch the next day.
Joel O'Riordan
[email protected]This recipe is a keeper! The chicken was incredibly tender and flavorful. The coriander and chile paste gave it a nice kick without being too spicy. I served it with rice and steamed broccoli, and it was a hit with the whole family.