Bombay Chicken

Name: Bombay Chicken
Ingredients: 3 1/2 lb. chicken pieces; 5 Tbsp. vegetable oil; 2 c. finely sliced onions; 2 Tbsp. grated coconut; 5 Tbsp. yogurt; 3/4 tsp. garlic powder; 3/4 tsp. ginger powder; 1/2 tsp. chili powder; 1/4 tsp. clove; 1/4 tsp. cardamon powder; 1 tsp. ground cumin seed; 1 Tbsp. ground coriander seed; 12 black peppercorns (powdered); 1 1/2 c. chopped tomatoes; pinch of nutmeg and cinnamon powder; 1 1/2 tsp. paprika

16 ingredients

30 steps

Ingredients

3 1/2 lb. chicken pieces
5 Tbsp. vegetable oil
2 c. finely sliced onions
2 Tbsp. grated coconut
5 Tbsp. yogurt
3/4 tsp. garlic powder
3/4 tsp. ginger powder
1/2 tsp. chili powder
1/4 tsp. clove
1/4 tsp. cardamon powder
1 tsp. ground cumin seed
1 Tbsp. ground coriander seed
12 black peppercorns (powdered)
1 1/2 c. chopped tomatoes
pinch of nutmeg and cinnamon powder
1 1/2 tsp. paprika

Directions

1

Skin fat from chicken pieces.
2

In a 5-quart pot, heat 4 tablespoonfuls
3

oil
4

and fry onions until browned.
5

Remove and set aside.
6

In
7

the same oil, fry coconut.
8

Now add the chicken, onions,
9

ginger
10

and
11

garlic
12

and fry until the chicken is slightly brown.
13

Do all this on moderate heat, adding a little more
14

oil if necessary.
15

Now add the yogurt, tomatoes, cloves, cardamon, cumin, coriander and peppercorn powder.
16

Cook 2 to 3 minutes.
17

Now
18

add
19

the
20

nutmeg,
21

cinnamon
22

and paprika.
23

Stir thoroughly,
24

reduce
25

heat
26

to
27

low and simmer until chicken is tender.
28

Sprinkle fresh chopped coriander leaves on top before serving.
29

Serve with white rice.
30

Serves 6 to 8.