BOMBAY CHICKEN
This grilled dinner always turns out moist and tender. The marinade has a Middle Eastern flair, giving the dish a zesty flavor. It makes a beautiful presentation as well. -June Thomas of Chesterton, Indiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 12
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°.
Nutrition Facts : Calories 255 calories, Fat 13g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 344mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein.
BOMBAY CHICKEN AND RICE
Chicken parts are brushed with a butter and curry mixture and baked in a mixture of rice, seasonings and dried fruit.
Provided by CHRISTYJ
Categories World Cuisine Recipes Asian Indian
Time 1h20m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 517.4 calories, Carbohydrate 46.2 g, Cholesterol 107.2 mg, Fat 21.6 g, Fiber 1.1 g, Protein 34.2 g, SaturatedFat 7.3 g, Sodium 517.7 mg, Sugar 0.7 g
BOMBAY CHICKEN CURRY
Found this in an old cookbook I borrowed from a friend Around the world in 180 ways. Simply delicious, great for those who aren't too keen on chilli powder, as you can add as much or as little as you like!
Provided by Sarah
Categories One Dish Meal
Time 53m
Yield 3-4 serving(s)
Number Of Ingredients 11
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
Make and share this Bombay Chicken recipe from Food.com.
Provided by bmcnichol
Categories Chicken Thigh & Leg
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 342.2, Fat 14.3, SaturatedFat 3.8, Cholesterol 194.4, Sodium 672.2, Carbohydrate 5.1, Fiber 1.4, Sugar 2.7, Protein 46.8
BOMBAY FRANKIE
Parathas are a layered flatbread ubiquitous in South Asian cooking, made of whole wheat flour. We always made them from scratch when I was little, and there would usually be a small stack leftover the next day. If you don't happen to have some leftover fresh parathas (ha!), you can find them in the frozen section at Indian grocery stores (I love laccha parathas because they're especially layered and luscious). And if that isn't an option, whole wheat tortillas work, although they aren't layered in the same way.
Provided by Aarti Sequeira
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Place the rack as close to broiler element as possible and preheat a pizza oven or standard oven to 475 degrees F.
- For the chicken: Stir together the ginger-garlic paste, paprika, garam masala, turmeric, dried fenugreek leaves, lime juice, 1 teaspoon kosher salt and a few grinds of black pepper in a large bowl. Add the chicken and, using your hands (I use a glove!), massage well into the chicken. Drizzle with enough oil to gently coat the chicken and massage again. Make sure the chicken is evenly coated with the marinade. At this point, you could refrigerate the chicken overnight to marinate. If you don't have time for that, let it sit for 20 minutes at room temperature.
- Place the chicken in a 14-inch cast-iron pan and slide into the oven under the broiler, if using a regular oven. Cook until an instant-read thermometer inserted into the thickest part of the chicken reads 155 degrees F, about 15 minutes. Turn the broiler on and cook until the top of the chicken is gently charred, about 5 minutes.
- Remove from the oven and let rest for 5 minutes in the pan, then slice thinly. Set aside in a bowl, pour the pan juice over it and keep warm.
- For the salad: Add the fennel, fennel fronds, onions, lime juice and a hefty pinch of salt and toss to combine. Set aside to marinate for 10 to 15 minutes. Add the cilantro and a sprinkle of chaat masala if desired. Taste for seasoning and set aside.
- For the eggs: Set a medium nonstick pan over medium heat. Beat the eggs well, with a good pinch of salt and pepper. Set aside. Pull the paratha right out of the freezer and flop onto the pan. Cook on one side until gently browned, then flip and cook on the other side to the same level. Remove from the pan. Now pour about an egg's worth of egg mixture into the pan and immediately place the cooked paratha on top, twirling the paratha so the egg coats the surface. Cook until the egg is cooked through. Remove from the pan.
- To assemble, place a small handful of chicken down the middle of the egg-coated paratha. Perch some salad on top and sprinkle with another pinch of chaat masala if desired. Roll and serve immediately.
- Combine the garlic, ginger, oil and vinegar in a food processor bowl and process until smooth. Store in fridge for up to 2 weeks.
HOISIN BARBECUED CHICKEN
Make and share this Hoisin Barbecued Chicken recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- To prepare barbecue sauce, combine first 6 ingredients in a medium bowl. Place 3/4 cup sauce in a large bowl; cover and chill remaining barbecue sauce.
- Add chicken to barbecue sauce in large bowl; toss to coat. Cover and marinate in refrigerator 8 hours or overnight.
- Preheat oven to 375°.
- Remove chicken from bowl; reserve marinade. Place chicken on a broiler pan coated with cooking spray.
- Bake at 375° for 30 minutes. Turn chicken; baste with reserved marinade. Bake an additional 20 minutes or until done. Discard marinade.
- Bring remaining 3/4 cup barbecue sauce to a boil in a small saucepan; reduce heat, and cook until slightly thick and reduced to about 1/2 cup (about 5 minutes). Drizzle chicken with sauce.
POT-ROAST BOMBAY CHICKEN
Perfect for busy nights, this pot-roast chicken with masala seasoning is ideal for sticking in the oven to feed a crowd. Enjoy with poppadums and chutney
Provided by Esther Clark
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 12
Steps:
- Heat oven to 220C/200C fan/gas 6. Put the chicken on a chopping board and, using your hands, rub the skin generously with half the spice paste. Season well, tie the legs together and set aside.
- Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion and a good pinch of salt and cook for 5 mins or until beginning to soften. Add the tomatoes, fenugreek seeds, ginger and remaining spice paste, and cook for 3 mins more. Stir through the coconut milk and bring to a simmer. Add the chicken and the potatoes to the dish, and cook in the oven for 20 mins, uncovered.
- Lower the heat to 180C/160C fan/ gas 4 and cook for 55 mins more. Check that the meat is cooked by cutting through one of its legs - the flesh shouldn't be pink.
- Remove the chicken and place on a chopping board. Stir the spinach through the sauce and leave to rest for 5 mins. Put the chicken back in the dish, top with the coriander and carve at the table. Serve with poppadums and chutney, if you like.
Nutrition Facts : Calories 620 calories, Fat 42 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 36 grams protein, Sodium 0.7 milligram of sodium
BOMBAY CHICKEN
Make and share this Bombay Chicken recipe from Food.com.
Provided by JeriBinNC
Categories Curries
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 435.9, Fat 28.3, SaturatedFat 14, Cholesterol 124.3, Sodium 794.3, Carbohydrate 9.8, Fiber 1.9, Sugar 2.7, Protein 32.6
BOMBAY CHICKEN
Good curry chicken dish, easy to make, good enough for company. I got this recipe in 1987? from the back of a box of Uncle Ben's Rice.
Provided by mandabears
Categories Curries
Time P1DT10m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 734.6, Fat 37.8, SaturatedFat 12.8, Cholesterol 170.5, Sodium 192.6, Carbohydrate 52.9, Fiber 2.9, Sugar 2.7, Protein 43.4
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