Best A 1 Bombay Chicken Recipes

A-1 CHICKEN

Steps:

• Season the leg quarters with the pepper, garlic powder and italian seasoning to your taste.
• Place in Casserole dish and ALMOST cover with beer.
• Spread the A-1 sauce on top of the Chicken.
• Bake at 375 for 45 minutes then take dish from oven and drain the juices. Leave enough juice in bottom of casserole dish to cover the bottom about 1/2 inch.
• Turn chicken over and spread more A-1 on top of quarters.
• Bake an additional 20-30 minutes at 400.

BOMBAY CHICKEN

Steps:

• In a resealable plastic bag, combine the first 11 ingredients.
• Add the chicken and seal bag and turn to coat.
• Refrigerate overnight.
• Rub grill rack with oil or coat with cooking spray before starting the grill.
• Drain and discard marinade.
• Grill chicken, covered, over medium-hot heat for 15 minutes.
• Turn and grill 10-15 minutes longer or until juices run clear.

BOMBAY CHICKEN

Steps:

• In a large shallow dish, combine the first 11 ingredients. Add the chicken; turn to coat. Refrigerate, covered, overnight., Drain chicken, discarding marinade. , On a lightly oiled grill rack, grill chicken, covered, over medium-hot heat for 10-15 minutes on each side or until a thermometer reads 170°-175°.

BOMBAY CHICKEN AND RICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
• Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.

BOMBAY CHICKEN

Steps:

• Preheat oven to 375.
• Remove excess fat from chicken and season with salt.
• Combine rice, fruit, onion, 2 teaspoons of curry powder, sugar and water.
• Spread in bottom of 12x8 pan.
• Arrange chicken over rice/fruit mixture.
• Combine meled butter, 2 teaspoons curry and paprika.
• Brush mixture on chicken.
• Cover pan tightly with aluminum foil.
• Bake for 1 hour or until chicken is tender and most of liquid is absorbed.

BOMBAY CHICKEN CURRY

Steps:

• Heat a non-stick pan over a medium high heat and use a little oil, or cooking spray to brown chicken. Remove from pan.
• In same pan cook onions until soft, add garlic, chillies, ginger and spices for 11 minute, or until fragrant.
• Return chicken to pan and stir to coat well in mixture. Add tomatoes and simmer gently for 30 minutes, or until chicken is tender.
• Stir in coconut cream until heated through.

BOMBAY CHICKEN WITH RED SPLIT LENTILS

Steps:

• Combine the lentils, onion, green chili, ground cumin, turmeric, half of the chopped ginger and 6 cups water in a big heavy pot.
• Simmer and cover leaving lid slightly ajar for 45 minutes.
• Next add chicken (cut into small pieces) and salt.
• Bring mixture to a boil and then simmer for another 30 minutes or until the chicken is tender.
• Next get a small pan out and put the tablespoon of oil in it.
• When hot, put in the whole cumin seeds.
• As soon as the seeds begin to sizzle (this just takes a few seconds) put in the remaining ginger and garlic.
• Saute until garlic is slightly brown.
• Now put in the red pepper and lift the pan up immediately and dump everything into the pot with chicken and lentils.
• Finally, add the lemon juice, sugar, and garam marsala.
• Stir to mix and cook for another 5 minutes or so.
• You can top each serving with fresh cilantro if desired.

BOMBAY CHICKEN

Steps:

• Melt half the butter in a skillet over medium heat.
• Brown chicken about 3 minutes on each side. Remove chicken from skillet, reserving butter.
• Add onion, garlic, and remaining butter and cook about 5 minutes. Return chicken to skillet; add spices, tomatoes, broth, and wine. Cook 15 minutes more.
• Add cashews and coconut. Cover and cook on low till done.
• Mix cream and cornstarch together; stir slowly into chicken mixture. Heat to boiling, stirring constantly, then reduce heat to low and simmer 5 minutes or till thickened.