The Barbecue! Bible by Steven Raichlen & Ben Fink

Author:Steven Raichlen & Ben Fink
Language: eng
Format: mobi, epub, pdf
Publisher: Workman Publishing Company
Published: 2008-06-24T20:00:00+00:00

6. Transfer the chicken pieces to serving plates or a platter and serve.

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INDIA

BADEMIYA’S JUSTLY FAMOUS

CHILE-CORIANDER CHICKEN

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DIRECT GRILLING

SERVES 4

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 jean-and Nike-clad 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 last tastes like chewy liver and is for adventurous eaters only.)

The original version of the chicken dish is hot, hot, hot. For the full effect, use an entire tablespoon of cayenne. For a milder but highly flavorful rendition, use one to two teaspoons of 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). Because 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 (page 482) and Tamarind Dipping Sauce (page 487) make great accompaniments.

ADVANCE PREPARATION

4 to 6 hours for marinating the chicken

INGREDIENTS

4 whole chicken legs (thigh and drumstick), or 1 chicken (3½ to 4 pounds), quartered

1½ tablespoons coriander seeds

2 teaspoons whole black peppercorns

1 teaspoon cumin seeds

6 cloves garlic, peeled

1 piece (2 inches) peeled fresh ginger, thinly sliced

3 tablespoons vegetable oil

2 tablespoons fresh lemon juice

1 teaspoon to 1 tablespoon cayenne pepper

1½ teaspoons salt

½ cup chopped fresh cilantro

Thinly sliced red onion, for garnish

Wedges of limes or lemons, for garnish

1. Remove and discard the skin from the chicken. Rinse the chicken under cold running water and drain and blot dry with paper towels. Place the chicken in a baking dish large enough to hold it in a single layer and set aside while you prepare the seasoning paste.

2. Heat a dry skillet over medium heat (do not use a nonstick skillet for this) and add the coriander seeds, peppercorns, and cumin seeds. Toast the spices until fragrant, 2 to 3 minutes, shaking the skillet occasionally. Let the spices cool, then transfer them to a spice mill and grind to a fine powder. Combine the ground spices in a food processor or blender with the garlic, ginger, oil, lemon juice, cayenne, salt, and ¼ cup of water. 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, coating it all over. Let the chicken marinate in the refrigerator, covered, for 4 to 6 hours.

4. Set up the grill for direct grilling and preheat to medium.

5. When ready to cook, brush and oil the grill grate. Arrange the chicken on the hot grate. Grill, turning

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