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1/1 Photo of Bademiya's Justly Famous Chile-Coriander Chicken
This is a recipe from Steven Raichlen's "The BBQ Bible". Here is what is stated: "The original version of this dish is hot, hot, hot. For the full effect, use 1 entire tablespoon of cayenne. For a milder but highly flavorful rendition, use 1 to 2 teaspoons cayenne, or substitute hot paprika which 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 definitely satisfactory alternatives, flour tortillas or lavash. Afghan Coriander Sauce and Tamarind Dipping Sauce make great accompaniments." NOTE: Allow 4-6 hours to marinade.
Units: US | Metric
Serving Size: 1 (40 g)
Servings Per Recipe: 4
The following items or measurements are not included: