Bademiya's justly famous Bombay chile-and-cilantro chicken from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 486) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Green beans with coriander-coconut crust; Broccoli puree with ginger; String beans with ginger and garlic; Yogurt with plantain and mango; Crispy rice with yogurt and spices; Yogurt rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenmmcd on November 20, 2022

    Loved the cilantro sauce.

  • twoyolks on June 30, 2013

    I ended up marinating this for a day and a half because the weather didn't cooperate. To us, the flavor of the marinade didn't really penetrate into the chicken. The chicken ended up only mildly flavored. The cilantro sauce recipe th at accompanies this is quite good, however (and completely overpowered the flavor of the marinade).

  • L.Nightshade on March 11, 2011

    This is a company-worthy dinner. Although I wouldn't attempt this after a 12 hour workday (the chicken requires several hours of marinating), I did not find it terribly time consuming. With no skin, there is no fat dripping, so no rogue flames, and less unexpected burning of the chicken. We used a whole chicken, a little over 4 pounds, cut up. It took longer to grill than the recipe stated, maybe almost 40 minutes. We both loved the cilantro dipping sauce, plan to try it also on fish. I could not get tamarind on a Sunday, so mixed lime juice with a little brown sugar and amchoor. Not tamarind but a very tasty addition. I served this with green beans roasted with garlic and ginger, and naan bread.

  • JoanN on February 10, 2011

    see reports on timing; may take quite a bit longer than stated in the book

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