Bombay Chicken

Kravings.Blog's picture

Nov. 26, 2015

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.


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



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.



Serve and enjoy!





Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 8