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Bombay Chicken Recipe
Bombay Chicken Recipe photo by Taste of Home

Bombay Chicken Recipe

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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
TOTAL TIME: Prep: 10 min. + marinating Grill: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + marinating Grill: 25 min.
MAKES: 8 servings

Ingredients

  • 1-1/2 cups (12 ounces) 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

Nutritional Facts

One serving (4 ounces cooked dark meat) equals 255 calories, 13 g fat (3 g saturated fat), 106 mg cholesterol, 344 mg sodium, 3 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat.

Directions

  1. In a large resealable plastic bag, combine the first 11 ingredients. Add the chicken; seal bag and turn to coat. Refrigerate overnight.
  2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack or coat with cooking spray before starting the grill. Drain and discard marinade.
  3. Grill chicken, covered, over medium-hot heat for 10-15 minutes on each side or until a thermometer reads 180°. Yield: 8 servings.
Originally published as Bombay Chicken in Light & Tasty April/May 2004, p37

Nutritional Facts

One serving (4 ounces cooked dark meat) equals 255 calories, 13 g fat (3 g saturated fat), 106 mg cholesterol, 344 mg sodium, 3 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Bombay Chicken

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed May. 27, 2014

This is one of my favorite marinade recipes. I followed the recipe exactly. I used boneless skinless chicken breasts.

MY REVIEW
Reviewed Jul. 31, 2013

This recipe has a great balance of heat and warmth from the spices that is not too overpowering. I used boneless chicken breasts, which turned out really moist and flavorful.

MY REVIEW
Reviewed May. 7, 2013

I was really excited about this recipe. I did not grill it, so maybe that has something to do with the the lack of flavor. Instead, I cooked it in a large electric skillet. I also marinated for about 12 hrs. I might try it as the recipe states next time, but if it does not improve, I will not try it again.

MY REVIEW
Reviewed Apr. 21, 2013

The marinate didn't stay on the chicken it just melted off. My chicken find,t have much flavor.

MY REVIEW
Reviewed May. 11, 2012

This recipe was GREAT! We had a cookout at work today. My boss picked this one out of my magazine and I did all the prep yesterday. Needed two grills to cook all, but it was worth it! The only thing I changed was the skinless part of the chicken we all love the skin on chicken here! I guarantee I will be making this one again. Had to double the recipe to feed all, but it was wonderful!

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