Best 11 Bombay Chicken Recipes

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 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 WINGS

Steps:

• Combine chicken wings, vegetable oil, soy sauce, green onion, garlic, curry powder, turmeric, and black pepper in a resealable plastic bag. Squeeze out the air, seal bag, and refrigerate at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread chicken wings into a large baking dish.
• Bake in the preheated oven until wings are browned, about 25 minutes.

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 'N' RICE (ABS DIET)

Steps:

• Prepare the rice according to package directions.
• After 15 minutes of simmering, stir in the chicken, tomatoes, and peas.
• Simmer for 10 to 15 minutes more, until the rice is tender and most of the liquid is absorbed.
• Top with the cashews.

BOMBAY BEANS AND CHICKEN

Steps:

• Heat 2 Tbsp of vegetable oil in large frying pan.
• Stir in chopped garlic, cumin and onions.
• Cook for 5 minutes over medium heat.
• Stir in kidney beans and diced tomatoes.
• Cook over medium heat for 5 to 10 minutes, stirring occasionally.
• Season to taste with salt and pepper.
• Stir in chopped cilantro.
• Keep warm.
• Brush chicken breasts with remaining 2 Tbsp oil, sprinkle with curry powder, salt and pepper.
• Grill under broiler, turning occasionally, until no longer pink inside (about 20 minutes).
• Slice chicken breasts and serve over rice, topped with kidney bean-tomato mixture.
• Add dollop of sour cream on each serving.
• Garnish with cilantro sprigs.

BOMBAY BARBECUED CHICKEN

Steps:

• Grease grill and preheat barbecue to medium.
• In a small bowl, stir oil with curry and garlic powders, ginger, salt and pepper. Using a brush or your fingers, spread spice mixture on both sides of chicken.
• Barbecue chicken with lid down until chicken feels springy when pressed, from 6 to 8 minutes per side. Serve with rice and raita (see recipe ##482134).

BOMBAY SPICED CHICKEN SKEWERS

Steps:

• Heat oil in a small saucepan.
• cook garlic and spices, stirring until fragrant.
• Cube chicken and thread on to skewers.
• place in dish and cover with spices
• marinate in fride 3 hous turning often to make sure skewers are well coated.
• Drain and cook skewers on an grill.

DIABETIC BOMBAY CHICKEN

Steps:

• Melt the margarine in a large frying pan [skillet] over medium heat; add the almonds.
• Cook the almonds for approximately 10 minutes until they are golden brown; stirring frequently to prevent burning.
• Sprinkle 1 teaspoon curry powder over the almonds and toss lightly to ensure they are properly coated Cook for an additional 2 minutes.
• Line a plate with paper towels and place almonds on the towels to drain.
• Add the apple, onion, and mushrooms to the frying pan and saute for 5 minutes.
• Stir the remaining 1 teaspoon curry powder and flour into the apple/mushroom mixture.
• Cook over low heat for 2 minutes, stirring frequently, to prevent burning.
• Dissolve bouillon granules [or chicken stock cube] in boiling water and add to frying pan with milk and lemon juice.
• Cook over low heat 5 minutes or until smooth and thickened, stirring constantly.
• Add chicken and continue to cook over low heat, stirring constantly, until the chicken is thoroughly heated.
• Serve the Bombay Chicken immediately over brown rice.
• This is a really delicious way of adding some changes to your everyday chicken.