There’s this tiny Indian restaurant in downtown Minneapolis, called “Bombay Bistro”. They make a ridiculously good, highly addictive dish called “chicken cilantro”. After a whole lot of googling, research, and experimentation, this is about the closest I’ve come to making it at home. SO good, but still not *quite* exact.. if you’re even in MN, you’ve gotta try this restaurant out! If not..:
8 garlic cloves, peeled and chopped
4 ” chunk of ginger, peeled and chopped
4 tbsp lemon juice
2 tbsp olive oil
4 lbs boneless skinless chicken thighs and/or breasts, chopped into large chunks
2 large tomatoes
2 fresh fresno chilis, seeded and chopped
6 cups of cilantro (packed)
1 tsp cumin
2 tsp turmeric
1 tsp coriander
1 tsp crushed chilis
2 tsp fennel seeds
2 tbsp olive oil
1 cup cottage cheese
Put all marinade ingredients into a blender or food processor – process till it’s a thick paste. Pour over chicken, mix to coat, and marinate in the fridge for a few hours or overnight.
I don’t bother to clean out the food processor (more flavor!), before adding tomatoes and fresno chilis. Process till well chopped, then add cilantro a bit at a time to make a thick pesto. Once all cilantro is added and chopped well, mix in remaining spices. Cover and refrigerate till needed.
Once chicken is properly marinated, put remaining 2 tbsp olive oil in a large pan. With heat on medium-high, Add chicken – marinade and all – and brown on all sides. Add cilantro mix and cook – stirring frequently – for another 10 minutes or so. Reduce heat to low, cover pan, and cook another 10 minutes or so. Add cottage cheese, stirring till it’s all incorporated, and cook another 5 minutes.
Serve on a bed of rice, and ideally with a good amount of naan! (Naan, of course, would render it “no longer gluten free”)