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Bombay Chicken Recipe

Bombay Chicken Recipe

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. YIELD: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


  • 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.

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.

Wine Pairings

Light-Bodied White Wine

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