Best 4 Pot Roast Bombay Chicken Recipes

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Are you looking for a delectable and flavorful dish that combines the richness of Indian spices with the comfort of a classic pot roast? Look no further than the exquisite "Pot Roast Bombay Chicken." This culinary masterpiece tantalizes the taste buds with a harmonious blend of aromatic spices, tender chicken, and hearty vegetables. Join us as we embark on a culinary journey, discovering the secrets to creating this exceptional dish that is sure to become a cherished favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

BOMBAY CHICKEN



Bombay Chicken image

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

1-1/2 cups plain yogurt
1/4 cup lemon juice
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons olive oil
1-1/2 teaspoons salt
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
4 to 5 pounds bone-in chicken thighs and legs, skin removed

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.

POT-ROAST BOMBAY CHICKEN



Pot-roast Bombay chicken image

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

1 small whole chicken
5 tbsp tikka masala paste
1 tbsp sunflower oil
1 large red onion, halved and sliced
2 large tomatoes, halved and chopped
1 tbsp fenugreek seeds
1 thumb-sized piece ginger, grated
2 x 400g cans full-fat coconut milk
500g new potatoes, halved
100g baby spinach
25g pack coriander, torn, to serve
poppadums and chutney, to serve (optional)

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 AND RICE



Bombay Chicken and Rice image

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

1 cup uncooked long-grain white rice
6 ounces diced dried mixed fruit
½ cup chopped onion
1 ½ teaspoons sugar
1 teaspoon salt
2 cups water
1 (3 pound) chicken, cut into pieces
2 tablespoons butter, melted
4 teaspoons curry powder, divided
½ teaspoon paprika

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

ROASTED CHICKEN BREAST WITH LEMONY BOMBAY POTATOES



Roasted Chicken Breast With Lemony Bombay Potatoes image

Make and share this Roasted Chicken Breast With Lemony Bombay Potatoes recipe from Food.com.

Provided by MarraMamba

Categories     Chicken Breast

Time 55m

Yield 1-2 serving(s)

Number Of Ingredients 10

1 chicken breast, skin on
1/2 cup potato
1 teaspoon turmeric
1 lemon
1/2 teaspoon ground cumin
5 sprigs of chopped fresh cilantro
1/4 of a red pepper
1 inch piece fresh ginger
olive oil
sea salt & freshly ground black pepper

Steps:

  • Preheat the oven to 400°F.
  • Peel a large potato, cut them into 1-inch dice and put them into a pan of cold salted water. Bring to the boil, simmer for a few minutes, drain and allow to steam in a colander.
  • Put a heaped teaspoon of turmeric into a bowl and add the zest of 1 lemon, half a teaspoon of ground cumin, 5 sprigs of chopped fresh cilantro, a quarter of a red pepper, roughly chopped and a 1-inch piece of fresh ginger, peeled and finely sliced into matchsticks.
  • Cut 3 slices off the lemon and set aside. Squeeze the juice from the remainder of the lemon into the bowl.
  • Shake the potatoes up in the colander and add them to the bowl with 1 chicken breast, skin left on. Toss everything around with a splash of olive oil and season well with sea salt and freshly ground black pepper.
  • Remove the chicken, put the potatoes into the pan in one layer, and top with the lemon slices and the chicken. Drizzle with olive oil and cook in the middle of the oven for 25 to 35 minutes.

Nutrition Facts : Calories 350.8, Fat 14.4, SaturatedFat 4, Cholesterol 92.8, Sodium 107.4, Carbohydrate 28.8, Fiber 8.2, Sugar 2, Protein 33.9

Tips:

  • Use a Dutch oven or heavy-bottomed pot: This will help to evenly distribute the heat and prevent the chicken from sticking.
  • Brown the chicken before cooking: This will help to develop flavor and color.
  • Use a variety of spices: The spices in this recipe are what give it its unique flavor. Be sure to use fresh spices for the best results.
  • Don't be afraid to adjust the heat: If the sauce is too thick, add a little water. If it's too thin, simmer it for a little longer.
  • Serve with rice or naan: This is a great way to soak up the delicious sauce.

Conclusion:

This pot roast Bombay chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the sauce is rich and creamy. Serve it with rice or naan for a complete meal.

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