Bombay Chicken

The marinade does double duty as the sauce. After baking, pour the pan juices into a small saucepan and reduce briefly over medium heat until slightly thickened, adding a splash of water if needed. If grilling instead, reserve a portion of the uncooked marinade before adding the chicken, then reduce that in a saucepan as the sauce.

Ingredients

Marinade

1 1/2 tsp coriander seeds

2 tsp black peppercorns

1 tsp cumin seeds

6 garlic cloves, roughly chopped

1 (2-inch) piece fresh ginger, peeled and chopped

3 tbsp vegetable oil

1/4 cup water

1 tbsp paprika

2 tbsp fresh lemon juice

1 1/2 tsp kosher salt

1/2 cup fresh cilantro, roughly chopped

2 lbs boneless, skinless chicken thighs

Cilantro Sauce

1 cup fresh cilantro, roughly chopped

3 cloves garlic

1 serrano pepper, chopped

1/2 cup pepitas, toasted

3 lemons, juiced

1/4 tsp ground cumin

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 cup water

For Serving

Sliced red onion, for serving

Tamarind concentrate, for dipping

Cilantro sauce (recipe below)

Naan or rice, for serving. If serving with rice, saffron and pea basmati rice adds another level of flavor and is worth the extra effort. Plain basmati is also perfectly good.

Preparation

1. Toast the coriander seeds, peppercorns, and cumin seeds in a dry skillet over medium heat, stirring frequently, until fragrant and just beginning to smoke, 1–2 minutes. Transfer to a spice grinder and grind to a fine powder.

2. Add the ground spices, garlic, ginger, oil, water, paprika, lemon juice, and salt to a blender and purée until a smooth paste forms. Transfer to a large bowl and stir in the cilantro. If baking, add all the chicken to the marinade. If grilling, set aside a few tablespoons of marinade first to use as sauce, then add the chicken. Turn to coat thoroughly, pressing the paste into all surfaces. Cover and refrigerate for 4–6 hours, or overnight for deeper flavor.

3. Preheat the oven to 425°F. Arrange the marinated chicken thighs in a single layer in a baking dish or oven-safe skillet. Spoon any remaining marinade over the top. Roast until the chicken is cooked through and the marinade is beginning to char at the edges, about 20–25 minutes, or until a thermometer inserted into the thickest part reads 165°F.

4. While the chicken roasts, combine the cilantro, garlic, serrano, toasted pepitas, lemon juice, cumin, salt, and pepper in a blender or food processor. Blend until smooth. Add the water and blend briefly to incorporate. Taste and adjust with salt or lemon juice. Transfer to a serving bowl.

5. Transfer the chicken to a cutting board and let rest for 5 minutes. Pour the pan juices into a small saucepan and bring to a simmer over medium heat, adding a splash of water if needed, and reduce until slightly thickened, 2–3 minutes. Slice the chicken and serve with the pan sauce, cilantro sauce, sliced red onion, tamarind concentrate, and naan or rice.

To grill: cook the marinated thighs over medium-high heat for 5–7 minutes per side, until charred and cooked through to 165°F. Use the reserved uncooked marinade as the sauce, simmering it in a small saucepan for at least 5 minutes before serving.