Recipe - Bademiyas Justly Famous Chile-Coriander Chicken

4 Whole chicken legs or; (*see
directions)
1 One half tablespoon Coriander seeds
2 teaspoon Whole black peppercorns
1 teaspoon Cumin seeds
6 Cloves garlic; peeled
1 Piece fresh ginger; thinly
cut or sliced up (2 inches)
3 tablespoon Vegetable oil
One fourth cup Water; or as needed
2 tablespoon Fresh lemon juice
1 tablespoon Cayenne pepper or hot
paprika
1 One half teaspoon Salt
One half cup Chopped fresh cilantro
Thinly cut or sliced up red onion; for
garnish
Wedges of limes or lemons;
for garnish

or*1 whole chicken (3 One half to 4 pounds), cut into 8 pieces

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.

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, One fourth 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.

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.

Preheat the grill to high.

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).

Transfer the chicken legs to serving plates or a platter and serve
immediately garnished with cut or sliced up red onion and lime or lemon wedges.

Busted by JoAnn Pellegrino 8/98 NOTES
: Method: Direct Grilling.The Taj Mahal Hotel is the most famous hotel in
Bombay. But for me the real attraction of the neighborhood is a food stall
called Bademiya, located on tiny Tulloch Road behind the venerable Taj.
Founded by Muhammad Yaseen in the 1940s and now run by his 30 yearold
jeanand Nikeclad son Jamal, this sidewalk eatery attracts Bombay barbecue
buffs of all castes and classes for its fiery grilled chicken, meltingly
succulent seekh (minced lamb) kebabs, and grilled lamb's udder. (The latter
tastes like chewy liver and is for adventurous eaters only.) 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
nonIndian but definately satisfactory alternatives, flour tortillas or
lavash. Afghan Coriander Sauce and Tamarind Dipping Sauce make great
accompaniments.

Recipe by: Barbecue! The Bible/S Raichlen

Posted to KitMailbox Digest by J Pellegrino gigimfg@ix.netcom.com on Aug
31, 1998, converted by MM_Buster v2.0l.