Bombay Chile And Cilantro Chicken
"Adapted from The Essential New York Times Cookbook. This recipe was originally printed in 1998: "Food: Pit Stops," by Molly O'Neill, based on a recipe adapted from The Barbecue Bible, by Steven Raichlen. I used a lot less cayenne pepper than the tablespoon called for in the original recipe. I left the skin on during the marinating/cooking process to keep the chicken moist, but removed it before serving. This was delicious served with Indian Lemon Rice and Spinach Thoran...."
INGREDIENTS
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4 whole chicken legs (2 1/4 pounds), skinned, or one 4 pound chicken, cut into 8 pieces and skinned
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1 1/2 tablespoons coriander seeds
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2 teaspoons black peppercorns
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1 teaspoon cumin seeds
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6 cloves garlic, roughly chopped
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one 2-inch piece ginger, peeled and thinly sliced
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3 tablespoons olive oil
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1/4 cup water, or as needed
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1 teaspoon cayenne pepper or more if you like it extra spicy
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2 tablespoons fresh lemon juice
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1 1/2 teaspoon kosher salt
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1/2 cup cilantro leaves and roots, chopped
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1 cup chopped cilantro
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3 cloves garlic
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1 hot pepper such as jalapeno pepper, halved and seeded (or not if you like it spicy)
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1/2 cup walnuts
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1/3 cup fresh lemon juice (2 lemons)
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1/4 teaspoon ground cumin
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1/4 cup water
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Sliced red onion
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Thinly sliced lemons and limes
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Fresh cilantro leaves
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Cilantro Sauce
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