Indian Spiced Chicken with Lime and Cilantro
Chicken marinated in freshly ground coriander, cumin, fenugreek, pepper, turmeric, cilantro, garlic, lime, and scallion, then broiled until crisp and finished in the oven if needed.
Ingredients
- 1 tablespoon coriander seed
- 1 tablespoon cumin seed
- ½ teaspoon whole black peppercorns
- ½ teaspoon fenugreek seeds
- ½ cup fresh cilantro leaves and tender stems, plus additional leaves for garnish
- 1 medium lime, freshly squeezed (about 1/4 cup juice)
- 2 cloves garlic, peeled
- 2 scallions (white and green parts), 1 cut into 1-inch lengths, 1 thinly sliced for garnish
- 1 ½ tablespoons canola oil
- 1 ¼ teaspoons kosher salt, plus more to taste
- 1 teaspoon ground turmeric
- 6 small skin-on, bone-in chicken breasts (or 12 medium thighs or a combination), trimmed of excess skin and fat
- lime wedges, for garnish
Instructions
-
In a small, dry skillet over medium-low heat, toast the coriander and cumin, shaking the pan or stirring frequently, until the cumin seeds darken and become very fragrant, about 5 minutes. Transfer to a spice grinder or mortar and pestle, add the peppercorns and fenugreek, and grind to a fine powder.
-
Combine the cilantro, lime juice, garlic, 1-inch scallion pieces, canola oil, salt, turmeric, and ground spice mixture in a blender or food processor; blend into a smooth purée.
-
Put the chicken pieces in a large bowl, add the marinade, and turn to coat all over. Set aside while you heat the broiler, or cover and refrigerate for up to 24 hours.
-
Position an oven rack about 8 inches from the broiler element and heat the broiler on high. Line a large rimmed baking sheet with foil. Arrange the chicken pieces, skin side up, on the baking sheet. If using a combination of parts, put the breast pieces on one end of the sheet and the thighs on the other end. Sprinkle generously with salt.
-
Broil until the chicken skin is brown and crisp all over, with some singed bits, about 20 minutes, rotating the pan occasionally for even browning. Check doneness (165°F for breasts, 170°F for thighs). If underdone but well browned, turn off the broiler and set the oven temperature to 450°F. Continue roasting, checking every 5 minutes, until cooked through, 5 to 15 minutes more. Transfer done pieces to a platter and keep warm while finishing the rest.
-
Arrange all of the chicken on a serving platter and garnish with cilantro leaves, sliced scallion, and lime wedges. Serve.
Notes
Make-Ahead Tips: The chicken can be marinated up to a day ahead.
Serves 6.
