Sticky Bombay Chicken From Chai Chaat Chutney Recipes

STICKY BOMBAY CHICKEN FROM CHAI, CHAAT & CHUTNEY

Steps:

• Make a couple of slashes ?on each drumstick, ready ?for marinating.
• Combine the soy sauce, olive oil, sugar, garlic, ginger, chilli, five-spice powder and salt in ?a large bowl. Mix well, then ?add the chicken and stir to coat. Leave to marinate for at least 1 hour or, preferably, cover the bowl with clingfilm and marinate overnight in ?the refrigerator.
• Preheat the oven to 180°C (350°F), Gas Mark 4.
• Tip the chicken and marinade into a shallow roasting tin and bake for 40 minutes, turning occasionally, until the chicken is cooked through. Sprinkle over the sesame seeds and serve hot.
• Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan.
• Get the book here:.
• https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.

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.

TOMATO CHUTNEY FROM CHAI, CHAAT & CHUTNEY

Steps:

• Using a food processor, blend the tomatoes, garlic and chillies to make a smooth paste.
• Heat the oil in a saucepan ?and add the tomato mixture with the salt and sugar. Bring the mixture to a boil, then simmer over medium-low heat for 10-12 minutes, until the chutney thickens a little and the tomatoes are cooked. Leave to cool before serving. This chutney will keep in an airtight container in the refrigerator for 4-5 days.
• Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan.
• Get the book here:.
• https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.

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:

• 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 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.

DAL CHILLA FROM CHAI, CHAAT & CHUTNEY

Steps:

• To make the batter:.
• Soak the lentils in 250ml (9fl oz) of the measured water for about ?1 hour, until they absorb it all.
• Transfer the lentils to a blender and add the ginger, chilli, and coriander and blend until smooth. Tip the paste into a bowl and stir in the salt, semolina and the remaining 350ml (12fl oz) measured water, mixing well.
• Combine all the topping ingredients in a bowl.
• To cook the chilla:.
• Heat a frying pan and, once it is very hot, pour a serving-spoonful of the batter into the pan and spread it into a 13-15-cm (5-6-inch) circle. Top with 1 tablespoon of the topping mixture and drizzle 1 tablespoon of oil around the edges of the batter. Cook over medium heat for 2-3 minutes, until golden brown on the underside, then turn the chilla over and cook for a further 2 minutes, until golden brown on both sides. Repeat to make 15 more.
• Serve hot with the chutney ?of your choice.
• Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan.
• Get the book here:.
• https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.