"I became infatuated with this recipe once I read the ingredients list, which called for almost half a pound of cilantro leaves. Half a pound? Think about it—cilantro leaves aren't very heavy, and the recipe specifically calls for weighing it without any roots or lower stems. To fulfill this requirement I had to buy four large bunches of the stuff. I trust Madhur Jaffrey implicitly, and this recipe is adapted from her superb book Indian Cooking. But what would this taste like? Turns out that the flavor is substantially mellowed as the cilantro wilts while the chicken braises. No longer really tasting of fresh cilantro, it melts into a delicious herby sauce with other classic flavors like garlic, ginger, cumin, coriander, and cayenne. But the crucial ingredient is the lemon juice, which elevates all the flavors and brightens the dish. The result is tender chicken with lovely, fragrant Indian flavors." - Steven Perez from Bookmarklet