Chicken Bombay Recipes

POT-ROAST BOMBAY CHICKEN

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.

ROASTED CHICKEN WITH LEMONY BOMBAY POTATOES

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Peel and chop the potatoes into 2.5cm cubes. Put in a pan of cold salted water. Bring to the boil, simmer for a few minutes, drain and allow to steam in a colander.
• Spoon the turmeric into a large bowl, then finely grate in the lemon zest. Pick and roughly chop the coriander leaves, then add to the bowl. Trim, deseed, roughly chop and add one quarter of the red pepper (save the rest for another day). Peel and finely slice the ginger into matchsticks, then add to the bowl.
• Cut three slices off the lemon and set aside. Squeeze the juice from the remaining lemon into the bowl. Shake the potatoes around in the colander, then add to the bowl along with the chicken breast.
• Toss everything with oil and season with sea salt and black pepper, then toss everything around again to coat.
• Remove the chicken from the bowl, then tip the potato mixture into a baking dish (roughly 15cm x 20cm) and spread out into a single layer. Top with the lemon slices, then drape over the chicken.
• Drizzle with oil, then cook in the middle of the oven for 25 to 35 minutes, or until golden and cooked through.

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 BUTTER CHICKEN

Steps:

• Melt half the butter in a Dutch oven or heavy pot on medium heat. Add onion and garlic and cook, stirring occasionally, for 5 minutes.
• Cut chicken into bite-sized chunks. Sprinkle with salt and pepper. Increase heat to medium high. Brown chicken. Add curry paste, ginger and cinnamon and cook, stirring for 30 seconds. Add tomatoes, including juices, and remaining butter to pan and bring to boil.
• Reduce heat and simmer, covered, for 20 minutes or until chicken is cooked through. Stir in sour cream and coriander.
• Heat until very hot without boiling. Serve with rice or naan bread. Garnish with lime wedges.

CHICKEN BOMBAY (OAMC)

Steps:

• Combine all ingredients, except chicken, in a small sauce pan. Heat over medium heat until smooth and slightly warmed.
• Roll each piece of chicken into the sauce and place in a greased, 9x13 inch baking pan.
• Bake uncovered for 30 minutes at 375°F
• Spread remaining sauce over chicken and bake for an additional half hour or until chicken is done.
• To freeze: after casserole has cooled, label and freeze for up to 4 months.
• To serve: thaw overnight and bake until heated through add an additional 30-45 minutes if baking from frozen.

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:

• 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 BIRYANI RECIPE | MUMBAI BIRYANI | BOMBAY VEG BIRIYANI

Steps:

• firstly, in a large vessel take 6 cup water.
• add spices like 2 pods cardamom, 4 cloves, 1 inch cinnamon, 2 bay leaf, ½ tsp pepper.
• also add 1 tsp salt, 2 tsp oil and 1 chilli.
• boil for 2 minutes or until flavours is in the water.
• add in 1 cup basmati rice and stir well. make sure to soak rice for at least 20 minutes.
• boil for 3 minutes or until rice is half cooked. do not cook fully.
• drain off the rice and keep aside.
• firstly, in a large kadai heat 2 tbsp oil and 1 tsp ghee.
• saute 1 bay leaf, 1 mace, 1 inch cinnamon, 1 star anise, 1 back cardamom, 3 cloves, 2 pods cardamom, 1 tsp cumin and ½ tsp fennel.
• add 1 onion followed by 1 tsp ginger garlic paste.
• saute until onions turn golden brown.
• further add 1 tomato and saute until tomatoes turn soft and mushy.
• now add 1 potato, ½ carrot and ½ tsp salt.
• cover and cook until potatoes are half cooked.
• further add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, 1 tsp garam masala, 1 tsp coriander powder, 4 prunes and ½ tsp salt.
• saute until spices turn aromatic.
• additionally, add ¾ cup curd and saute until oil is released.
• furthermore add 5 beans, 7 florets cauliflower, 2 tbsp peas and 5 cubes capsicum.
• saute for a minute or until its combined well.
• add 1 cup water and mix well.
• cover and cook for 5 minutes or until vegetables are half cooked.
• take 1 cup of gravy and keep aside.
• now layer up with 2 tbsp coriander and 2 tbsp fried onion.
• spread half of cooked rice over the biryani gravy.
• top with reserved gravy uniformly.
• further spread remaining cooked rice and level up.
• top with 2 tbsp coriander, 2 tbsp mint and 2 tbsp fried onion.
• sprinkle ¼ tsp saffron food colour, ¼ cup water and 1 tsp ghee.
• cover with aluminium foil and close the lid. you can also use the dough to seal.
• simmer for 20 minutes or until rice is cooked fully.
• finally, enjoy bombay biryani with raita and slices of onion.

CHICKEN CURRY FROM MUMBAI

Steps:

• Wash chicken and cut into chunks (about 1 inch cubed)
• Chop Onions & tomatoes into small pieces
• Add oil to pan until hot
• Fry onion on low heat for 5 mins or until translucent (not brown)
• Add tomato and cook till softened (about 5 mins) - take off heat and allow to cool
• Place cooled onions and tomato together with the garlic/ginger paste in mixer and blend to a paste
• In a large pan, add oil and heat, when hot add 3/4 leaves and one chopped onion and fry until the onion is slightly brown - add the paste and stir
• Add the garam masala and chilli pwder and stir until the mixture is dry (water must have evaporated.
• Add the chicken and turn slowly until mixed together. On low heat, cover the mixture and allow to cook for about a minute and stir again (water should be coming from the mixture).
• Cover again and cook for a further 2 mins and then stir and add one and a half small glasses of water.
• Season to taste.
• Allow to simmer for 25 mins
• Add fresh corriander to serve