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Bombay Chicken

 Bombay Chicken
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
8 ServingsPrep: 10 min. + marinating Grill: 25 min.

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

Directions

  • In a large resealable plastic bag, combine the first 11 ingredients.
  • Add the chicken; seal bag and turn to coat. Refrigerate overnight.
  • 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.
  • 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,

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Bombay Chicken (continued)

Nutritional Facts: 3 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.