What meat-eater doesn't love chicken? While top chefs might balk at the idea of the Colonel's meat-of-choice having any true culinary value - unlike beef, lamb or even duck, with their complex age-able flavours - the capacity of chicken as a vehicle for flavour is worthy enough for celebration. These were my thoughts after cooking the, aptly named, 'Bademiya's* Justly Famous Bombay Chile-and-Cilantro Chicken'.
*A quick Google search for 'Bademiya' brought me here and while the NYT recipe doesn't use milk/cream ('malai') in the marinade, 'Chicken Malai Tangdi' on the menu is my best guess at this dish's inspiration. Safe to say that Bademiya is also now on my 'Places to visit in India' list.
*A quick Google search for 'Bademiya' brought me here and while the NYT recipe doesn't use milk/cream ('malai') in the marinade, 'Chicken Malai Tangdi' on the menu is my best guess at this dish's inspiration. Safe to say that Bademiya is also now on my 'Places to visit in India' list.
This page in my copy of The Essential New York Times Cook Book has been bookmarked since day one and I was stoked to finally try it out. It's list of ingredients is fairly basic, and if you have ever cooked any simple Indian recipes before, you'll most likely have what you need for the chicken in your pantry already.
And while not essential (a quality hot sauce would be a fine accompaniment), the Cilantro Sauce included in the recipe takes this dish above-and-beyond already finger-lickin' delicious - yet in an unexpected direction, given the slight bitterness and textural aspect of the walnuts.
And while not essential (a quality hot sauce would be a fine accompaniment), the Cilantro Sauce included in the recipe takes this dish above-and-beyond already finger-lickin' delicious - yet in an unexpected direction, given the slight bitterness and textural aspect of the walnuts.
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| Bademiya's Justly Famous Bombay Chile and Cilantro Chicken |
