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Ingredientes
- 4 whl chicken legs or possibly, (*see directions)
- 1 1/2 Tbsp. Coriander seeds
- 2 tsp Whole black peppercorns
- 1 tsp Cumin seeds
- 6 x Cloves garlic, peeled
- 1 piece fresh ginger, thinly sliced (2 inches)
- 3 Tbsp. Vegetable oil
- 1/4 c. Water, or possibly as needed
- 2 Tbsp. Fresh lemon juice
- 1 Tbsp. Cayenne pepper or possibly warm paprika
- 1 1/2 tsp Salt
- 1/2 c. Minced fresh cilantro Thinly sliced red onion, for garnish Wedges of limes or possibly lemons, for garnish
Direcciones
- Or possibly*1 whole chicken (3 1/2 to 4 pounds), cut into 8 pcs
- Remove and throw away the skin from the chicken legs, then rinse under cool running water. Drain and blot dry with paper towels. Place the legs in a baking dish large sufficient to hold them in one layer and set aside while you prepare the seasoning paste.
- Heat a dry skillet over medium heat and add in the coriander seeds, peppercorns, and cumin seeds. Toast the spices till fragrant, 2 to 3 min, shaking the skillet occasionally. Let cold, then transfer to a spice mill and grind to a fine pwdr. Combine the grnd spices in a blender or possibly mini chopper with the garlic, ginger, oil, 1/4 c. water, lemon juice, cayenne, and salt. Process to a smooth paste, adding more water if necessary to obtain a pourable consistency. Add in 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 hrs.
- 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 warm grate. Grill, turning with tongs, till the juices run clear when the tip of the skewer or possibly sharp knife is inserted in the thickest part of a thigh, 6 to 10 min per side (12 to 20 min in all).
- Transfer the chicken legs to serving plates or possibly a platter and serve immediately garnished with sliced red onion and lime or possibly lemon wedges.
- 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 year-old 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 (chopped 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 warm, warm, warm. For the full effect, use 1 entire Tbsp. of cayenne. For a milder but highly flavorful rendition, use 1 to 2 tsp. cayenne, or possibly substitute warm paprika that 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 definately satisfactory alternatives, flour tortillas or possibly lavash. Afghan Coriander Sauce and Tamarind Dipping Sauce make great accompaniments.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 4 servings | |
| Calories 251 | |
| Calories from Fat 177 | 71% |
| Total Fat 19.88g | 25% |
| Saturated Fat 3.36g | 13% |
| Trans Fat 0.34g | |
| Cholesterol 61mg | 20% |
| Sodium 935mg | 39% |
| Potassium 255mg | 7% |
| Total Carbs 4.8g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.4g | 0% |
| Protein 14.31g | 23% |
