The Essential New York Times Cookbook: Classic Recipes for a New Century
Bademiya's Justly Famous Bombay Chile-and-Cilantro Chicken
Page 471
| Course Type: Main Courses
(1 review)
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Recipe Reviews
At least it was a 5 as I made it, an instant family favorite. I had two coquelets (little birds), totalling the required weight. I spatchcocked them for marinating and cooking, but ended up halving them to serve.
I cooked them under the grill, about 15 minutes per side.
They were extra yummy.
The accompanying Cilantro Sauce is also excellent, although there's way too much of it.
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