Bombay Chicken

Since the curry is what marinates the chicken, you may need to add water to the reserved cooked marinade and reduce it slightly on the stove if you want to use it to serve with the chicken. You can do that while the chicken rests, allowing the juices to reconstitute before slicing.

1 ½ tsps coriander seeds

2 tsp black pepper corn

1 tsp cumin seeds

6 garlic cloves, roughly chopped

1 2" piece of fresh ginger, peeled, and chopped

3 tbsp vegetable oil

¼ cup water

1 tbsp of paprika

2 tbsp fresh lemon juice

1 ½ tsp salt

½ cup cilantro leaves, chopped

2 lbs of chicken

Cilantro sauce:

1 cup chopped chilantro

3 cloves of garlic

1 serrano pepper, chopped

½ cup pepitas

3 lemons juiced

¼ tsp ground cumin

1 tsp salt

½ tsp freshly ground black pepper

¼ cup water

For serving:

Sliced red onion

Tamarind concentrate for dipping

Cilantro sauce

Naan or rice

1. Toast the coriander seeds, peppercorns, and cumin seeds in a small skillet over medium heat until fragrant, one to two minutes. Transfer to a spice grinder and grind to a fine powder

2. Combine the ground spices, garlic, ginger, oil, water, paprika, lemon juice, and salt into a blender and purée into a paste. Transfer to a bowl and stir in the cilantro. Add the chicken and thoroughly coat with the spice paste. Marinate in the refrigerator for 4 to 6 hours. 

3. Once marinated, preheat oven to 425 degrees F. Bake chicken with the marinating liquid in a medium-sided dish for 15-20 minutes or until internal temp is 165 degrees. In the meantime, combine the cilantro, garlic, serrano pepper, pepitas, lemon juice, cumin, salt, and pepper in a blender or food processor and blend until smooth. Add the water and pour into a serving container. Add salt or lemon juice to taste. Remove chicken from oven, remove chicken from pan, and let rest for 5 minutes before slicing. Serve with red onions, cilantro sauce, tamarind concentrate, and leftover marinade from baking dish.