Best Bombay Chicken With Red Split Lentils Recipes
BOMBAY CHICKEN WITH RED SPLIT LENTILS
This is so fabulous. Oh my gosh it is delicious and actually not that hard to make. You can find turmeric and garam marsala at any Indian Food store and most Asian food stores. It has a super spicy (not hot but strong flavor) Indian flavor and can be hot depending on how much ground red pepper you put in.
Provided by Pete Lobert
Categories Lentil
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 396, Fat 6.7, SaturatedFat 1.1, Cholesterol 68.4, Sodium 1400.6, Carbohydrate 41.8, Fiber 7.3, Sugar 2.3, Protein 43.1
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
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
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