INGREDIENTS

INSTRUCTIONS

or*1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces  Remove and
discard the skin from the chicken legs, then rinse under  cold running
water. Drain and blot dry with paper towels. Place the  legs in a
baking dish large enough to hold them in one layer and set  aside while
you prepare the seasoning paste.  Heat a dry skillet over medium heat
and add the coriander seeds,  peppercorns, and cumin seeds. Toast the
spices until fragrant, 2 to 3  minutes, shaking the skillet
occasionally. Let cool, then transfer to  a spice mill and grind to a
fine powder. Combine the ground spices in  a blender or mini chopper
with the garlic, ginger, oil, 1/4 cup  water, lemon juice, cayenne, and
salt. Process to a smooth paste,  adding more water if necessary to
obtain a pourable consistency. Add  the cilantro and process just to
mix.  Using your fingers, spread the seasoning paste over the chicken
legs  to coat on both sides, then cover and let marinate, in the
refrigerator, for 4 to 6 hours.  Preheat the grill to high.  When ready
to cook, oil the grill grate. Remove the chicken legs from  the baking
dish and arrange on the hot grate. Grill, turning with  tongs, until
the juices run clear when the tip of the skewer or sharp  knife is
inserted in the thickest part of a thigh, 6 to 10 minutes  per side (12
to 20 minutes in all).  Transfer the chicken legs to serving plates or
a platter and serve  immediately garnished with sliced red onion and
lime or lemon wedges.  Busted by JoAnn Pellegrino 8/98 NOTES  : Method:
Direct Grilling.The Taj Mahal Hotel is the most famous  hotel in
Bombay. But for me the real attraction of the neighborhood  is a food
stall called Bademiya, located on tiny Tulloch Road behind  the
venerable Taj. Founded by Muhammad Yaseen in the 1940s and now  run by
his 30 year-old jean-and Nike-clad son Jamal, this sidewalk  eatery
attracts Bombay barbecue buffs of all castes and classes for  its fiery
grilled chicken, meltingly succulent seekh (minced lamb)  kebabs, and
grilled lamb's udder. (The latter tastes like chewy liver  and is for
adventurous eaters only.) 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 definately satisfactory  alternatives, flour tortillas
or lavash. Afghan Coriander Sauce and  Tamarind Dipping Sauce make
great accompaniments.  Recipe by: Barbecue! The Bible/S Raichlen
Posted to KitMailbox Digest  by J Pellegrino <gigimfg@ix.netcom.com>
on Aug 31, 1998, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 190
Calories From Fat: 141
Total Fat: 16g
Cholesterol: 0mg
Sodium: 945.3mg
Potassium: 157.2mg
Carbohydrates: 11.9g
Fiber: 2g
Sugar: <1g
Protein: 2g