A 1 Bombay Chicken
Experience the vibrant flavors of 'A 1 Bombay Chicken,' a mouthwatering fusion of Indian spices and tender chicken thighs marinated to perfection. This quick and flavorful recipe features a zesty yogurt-based marinade infused with aromatic ingredients like garam masala, cumin, coriander, and turmeric, creating a symphony of warm, earthy notes. Whether baked to a golden char in the oven or seared to caramelized perfection in a skillet, the chicken remains juicy and irresistibly spiced. Garnished with fresh cilantro and optional green chilies for a spicy kick, this dish is perfect served alongside naan or steamed rice. Ready in just about an hour, it’s an easy yet impressive way to bring bold Indian flavors to your dinner table. Perfect keywords: Bombay chicken recipe, easy Indian chicken dish, spiced chicken marinade, vibrant chicken dinner ideas.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skinless)
- 1 cup Greek yogurt
- 2 tablespoons Lemon juice
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Garam masala
- 1 teaspoon Paprika
- 0.5 teaspoon Red chili powder (adjust to taste)
- 1.5 teaspoons Salt
- 2 tablespoons Vegetable oil
- 0.25 cup Cilantro (freshly chopped, for garnish)
- 2 pieces Green chilies (optional, finely sliced)
Instructions
In a large mixing bowl, combine Greek yogurt, lemon juice, ginger-garlic paste, ground cumin, coriander, turmeric, garam masala, paprika, red chili powder, and salt. Mix well to form a smooth marinade.
Add the chicken thighs to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to overnight for deeper flavor).
Preheat your oven to 400°F (200°C) if baking, or preheat a large skillet on medium heat if cooking on the stovetop.
If baking, place the marinated chicken on a baking tray lined with foil or parchment paper. Drizzle the vegetable oil over the chicken pieces and bake for 35-40 minutes, flipping them halfway through, until the chicken is cooked through and slightly charred on the edges.
If cooking on the stovetop, heat vegetable oil in the skillet, add the marinated chicken, and cook for about 6-8 minutes per side until golden brown and fully cooked, ensuring the internal temperature reaches 165°F (75°C).
Remove the chicken from the oven or skillet and let it rest for 5 minutes.
Garnish with freshly chopped cilantro and sliced green chilies, if desired.
Serve hot with naan, steamed rice, or a side of salad for a complete meal.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3658 mg | 159% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 9.9 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 836 mg | 18% | |
*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.
