Bombay Chicken
Grasping at my College memories, I created my version of Bombay Chicken succulent nuggets cooked in a medley of spices with onion and curry leaves. Its cooked nice and dry and perfect with a cold beverage.
Ingredients
| Boneless chicken thighs | 2 Pound , cut into 1 inch pieces | |
| Red onion | 1 Small , finely diced | |
| Green chillies | 3 , sliced | |
| Fresh curry leaves | 1 Cup (16 tbs) | |
| Garlic | 4 Clove (20 gm) , minced (roughly 2 tbsps) | |
| Ginger sticks | 1 Inch , grated (roughly 2 tbsps) | |
| Cumin powder | 1 Teaspoon | |
| Chilli powder | 1 Teaspoon | |
| Turmeric powder | 1 Teaspoon | |
| Salt | 2 Teaspoon | |
| Lime juice | 1 Tablespoon (from 1/2 lime) | |
| Sliced shallots | 2 Tablespoon (to garnish) | |
| Sliced coriander leaves | 2 Tablespoon (to garnish) | |
| Oil | 2 Tablespoon |
Directions
MAKING:
In a sauce pan, heat oil and saute the onion.
Add green chiles, curry leaves and saute well.
Add ginger, garlic and cook for 1-2 minutes.
Add cumin, chilli, turmeric powder, salt and fry well.
Add chicken and stir well.
Cook for 10-15 minutes or until dry and add lime juice.
Garnish with shallots and coriander.
SERVING:
Serve and enjoy!
Recipe Summary
Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 8
