Mumbai Chicken Food

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.

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 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 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.

CHICKEN CURRY FROM MUMBAI

Steps:

• Wash chicken and cut into chunks (about 1 inch cubed)
• Chop Onions & tomatoes into small pieces
• Add oil to pan until hot
• Fry onion on low heat for 5 mins or until translucent (not brown)
• Add tomato and cook till softened (about 5 mins) - take off heat and allow to cool
• Place cooled onions and tomato together with the garlic/ginger paste in mixer and blend to a paste
• In a large pan, add oil and heat, when hot add 3/4 leaves and one chopped onion and fry until the onion is slightly brown - add the paste and stir
• Add the garam masala and chilli pwder and stir until the mixture is dry (water must have evaporated.
• Add the chicken and turn slowly until mixed together. On low heat, cover the mixture and allow to cook for about a minute and stir again (water should be coming from the mixture).
• Cover again and cook for a further 2 mins and then stir and add one and a half small glasses of water.
• Season to taste.
• Allow to simmer for 25 mins
• Add fresh corriander to serve