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November 16, 2018
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Bademiya's Justly Famous Chile-Coriander Chicken

This fabulous chicken, a street food from Bombay, India, is a favorite from Steven Raichlen's "The Barbecue! Bible." It's delicious with Coriander Sauce and a garnish of lemon or lime wedges and thinly sliced red onion. Adjust cayenne to your taste. One teaspoon is spicy, but not outrageous. The author tells us that for the "full effect" to make the chicken "hot, hot, hot" use the entire 1 tablespoon cayenne.

1 1/2 tablespoons coriander seeds
2 teaspoons whole black peppercorns
1 teaspoon cumin seeds
6 garlic cloves, peeled
1 piece (2 inches) fresh ginger, thinly sliced
3 tablespoons vegetable oil
1/4 cup water, or as needed
2 tablespoons fresh lemon juice
1 to 3 teaspoons cayenne pepper (see above)
1 1/2 teaspoons salt
1/2 cup chopped fresh cilantro
4 whole chicken legs (could be cut into thigh and drumstick portions) or one 31/2- to 4-pound cut-up chicken, skinned, rinsed and patted dry

Heat a dry skillet over medium heat and add coriander seeds, peppercorns and cumin seeds. Toast spices until fragrant, 2 to 3 minutes, shaking skillet occasionally. Let cool, then transfer to spice mill or clean coffee grinder and grind to a fine powder. (We used a small food processor; it didn't grind spices completely but it was fine.)

Combine ground spices in blender (or food processor) with 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 cilantro; process just to mix.

Put chicken pieces in glass baking dish large enough to hold them in a single layer. Spread seasoning paste over chicken to coat both sides. Cover and marinate in refrigerator 4 to 6 hours.

Heat barbecue grill to high. Oil grill rack.

Arrange chicken on hot grill. Grill, turning with tongs and watching closely until chicken is cooked through and juices run clear, 6 to 10 minutes per side. Serve right away. Makes 4 servings.

Thursday, June 28, 2001

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