Bombay Barbecued Chicken Food

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 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

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 FRANKIE

Steps:

• Place the rack as close to broiler element as possible and preheat a pizza oven or standard oven to 475 degrees F.
• For the chicken: Stir together the ginger-garlic paste, paprika, garam masala, turmeric, dried fenugreek leaves, lime juice, 1 teaspoon kosher salt and a few grinds of black pepper in a large bowl. Add the chicken and, using your hands (I use a glove!), massage well into the chicken. Drizzle with enough oil to gently coat the chicken and massage again. Make sure the chicken is evenly coated with the marinade. At this point, you could refrigerate the chicken overnight to marinate. If you don't have time for that, let it sit for 20 minutes at room temperature.
• Place the chicken in a 14-inch cast-iron pan and slide into the oven under the broiler, if using a regular oven. Cook until an instant-read thermometer inserted into the thickest part of the chicken reads 155 degrees F, about 15 minutes. Turn the broiler on and cook until the top of the chicken is gently charred, about 5 minutes.
• Remove from the oven and let rest for 5 minutes in the pan, then slice thinly. Set aside in a bowl, pour the pan juice over it and keep warm.
• For the salad: Add the fennel, fennel fronds, onions, lime juice and a hefty pinch of salt and toss to combine. Set aside to marinate for 10 to 15 minutes. Add the cilantro and a sprinkle of chaat masala if desired. Taste for seasoning and set aside.
• For the eggs: Set a medium nonstick pan over medium heat. Beat the eggs well, with a good pinch of salt and pepper. Set aside. Pull the paratha right out of the freezer and flop onto the pan. Cook on one side until gently browned, then flip and cook on the other side to the same level. Remove from the pan. Now pour about an egg's worth of egg mixture into the pan and immediately place the cooked paratha on top, twirling the paratha so the egg coats the surface. Cook until the egg is cooked through. Remove from the pan.
• To assemble, place a small handful of chicken down the middle of the egg-coated paratha. Perch some salad on top and sprinkle with another pinch of chaat masala if desired. Roll and serve immediately.
• Combine the garlic, ginger, oil and vinegar in a food processor bowl and process until smooth. Store in fridge for up to 2 weeks.

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).

THE ULTIMATE BARBECUED CHICKEN

Steps:

• For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
• Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
• Preheat oven 375 degrees F.
• Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

POT-ROAST BOMBAY CHICKEN

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.

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.

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.

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/.

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.