Bombay Chicken

Experience the vibrant flavors of Bombay Chicken, a mouthwatering dish that brings the essence of Indian cuisine straight to your kitchen. Tender, juicy chicken thighs are marinated with turmeric and seared to perfection before simmering in a luscious tomato-coconut sauce infused with aromatic spices like coriander, cumin, and garam masala. A hint of red chili powder adds a gentle kick, while fresh cilantro and a splash of lemon juice provide a bright, zesty finish. Ready in just under an hour, this easy-to-follow recipe is perfect for weeknight dinners or special occasions. Pair it with steamed basmati rice or naan bread for a truly satisfying meal. Discover how this rich and flavorful curry can transform your dinner table with every bite!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs (boneless, skinless)
• 1 teaspoon Turmeric powder
• 1.5 teaspoons Salt
• 3 tablespoons Vegetable oil
• 1 large Onion (finely chopped)
• 3 cloves Garlic (minced)
• 1 tablespoon Ginger (grated)
• 2 cups Tomatoes (pureed)
• 2 teaspoons Ground coriander
• 1 teaspoon Ground cumin
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 cup Coconut milk
• 2 tablespoons Fresh cilantro (chopped)
• 1 tablespoon Juice of 1 lemon

Directions

Step 1

Wash the chicken thighs thoroughly and cut them into bite-sized pieces. Pat dry with paper towels.

Step 2

In a mixing bowl, marinate the chicken with turmeric powder and 1 teaspoon of salt. Set aside for 15 minutes.

Step 3

Heat 2 tablespoons of vegetable oil in a large pan or skillet over medium heat. Once hot, add the marinated chicken and sear until lightly browned on both sides (about 5–7 minutes). Remove the chicken from the pan and set it aside.

Step 4

In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the finely chopped onion and sauté until golden brown (about 8-10 minutes).

Step 5

Add the minced garlic and grated ginger to the pan and cook for 1 minute, stirring frequently to prevent burning.

Step 6

Stir in the pureed tomatoes, ground coriander, ground cumin, and red chili powder. Cook the mixture on medium heat until the oil begins to separate from the sauce (about 10 minutes).

Step 7

Add the seared chicken back into the pan along with the coconut milk. Stir everything together and reduce the heat to low. Cover and let it simmer for 20 minutes, stirring occasionally.

Step 8

Taste and adjust seasoning by adding the remaining 0.5 teaspoon of salt, if needed. Stir in the garam masala and cook for another 2 minutes.

Step 9

Turn off the heat and finish the dish by adding fresh lemon juice and sprinkling chopped cilantro on top.

Step 10

Serve hot with steamed basmati rice or warm naan bread for the ultimate Bombay Chicken experience.

Nutrition Facts

Serving size	1462.4 grams (1462.4g)

Amount per serving	% Daily Value*
Calories	1771

Total Fat 97.70g	125%
Saturated Fat 21.10g	106%
Polyunsaturated Fat 25.20g
Cholesterol 545mg	182%
Sodium 4053mg	176%
Total Carbohydrate 89.50g	33%
Dietary Fiber 13.50g	48%
Total Sugars 46.90g
Protein 142.50g	285%

Vitamin D 0IU	0%
Calcium 270mg	21%
Iron 16mg	87%
Potassium 3996mg	85%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.7%

Protein: 31.5%

Carbs: 19.8%