Bombay Chicken Recipe
Bombay Chicken Recipe photo by Taste of Home

Bombay Chicken Recipe

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4.5 12 20
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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


  • 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

4 ounce-weight: 255 calories, 13g fat (3g saturated fat), 106mg cholesterol, 344mg sodium, 3g carbohydrate (0g sugars, 1g fiber), 31g protein


  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

Light-Bodied White Wine

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

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Reviewed Nov. 4, 2014

"Simple and tasty!"

Reviewed Aug. 9, 2014

"I have made this recipe a few times. It never disappoints. Moist and flavorful. It stands out from ordinary barbeque sauce."

Reviewed May. 27, 2014

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

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."

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."

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