Indian-Spiced Chicken with Lime & Cilantro

Indian-Spiced Chicken with Lime & Cilantro
Photo by Scott Phillips


  • Freshly squeezed juice of 1 medium lime (about ¼ cup)
  • 1 tsp. ground turmeric
  • 1-¼ tsp. kosher salt; more to taste
  • 1 Tbs. cumin seed
  • 6 small (¾ lb.) skin-on, bone-in chicken breasts or 12 medium (6 oz.) thighs (or a combination), trimmed of excess skin and fat
  • ½ cup fresh cilantro leaves and tender stems, plus additional leaves for garnish
  • 2 medium cloves garlic, peeled
  • + 6 more ingredients
    • 2 scallions (white and green parts), 1 cut into 1-inch lengths, 1 thinly sliced for garnish
    • Lime wedges for garnish
    • 1 Tbs. coriander seed
    • ½ tsp. whole black peppercorns
    • 1-½ Tbs. canola oil
    • ½ tsp. fenugreek seeds

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 pow...

View full recipe at Fine Cooking


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