This recipe is my idea of comfort food. It's ticks all the boxes that are needed to bring a warm smile on your face and a satisfied, slightly stuffed feeling in your belly.
First, it's fried. Secondly, it's spiced just right. And thirdly, well, it's fried.
The marinade is a bright green paste of coriander leaves, green chillis and garlic, among other things; that makes it a delicious variation of the old classic fried chicken. It's not a dish that you would find on Indian restaurant menus. This is home-cooking at its delicious best. Eat it as a starter, or as leftovers all rolled up inside Indian flatbread for a quick lunch, or serve it sizzling off the pan with a good glass of wine.
- 1/2 cup chopped fresh cilantro leaves and stems chopped
- Kosher salt
- 4 green bird chilis, finely chopped
- 10 medium cloves garlic, finely chopped
- 2 teaspoons toasted and ground cumin seeds
- 2 teaspoon fresh juice from 1 lime
- 4 chicken legs (about 1 1/2 pounds total)
- 1/2 cup breadcrumbs
- 3 tablespoons vegetable oil
Blend the coriander leaves and stems, salt, green chillis, garlic, cumin seed powder, and lime juice to a fine paste in a blender or food processor. Add spice paste and chicken legs to a large bowl and rub thoroughly to coat. Cover and transfer to the refrigerator. Let marinate at least two hours and up to overnight. Marinate the chicken in this paste for at least two hours (you can marinate in the previous night and this will only intensify the flavours).
Dredge the marinated chicken in the breadcrumbs to coat. Heat oil in a large cast iron skillet over medium-high heat until shimmering. Reduce heat to medium, then add chicken pieces. Cook, turning occasionally, until golden brown all over and chicken is cooked through, about 20 minutes total. Allow to rest 5 minutes, and serve.
Cast iron skillet, blender