Bombay Chicken Curry
Experience the rich and aromatic flavors of Bombay Chicken Curry, a comforting dish that brings the vibrant spices of Indian cuisine to your table. This recipe features tender chicken simmered in a flavorful masala made from a blend of warm spices like cumin, cardamom, and cinnamon, paired with a luscious tomato and yogurt-based sauce. Slow-cooked for depth and infused with bold ingredients like garlic, ginger, and garam masala, this curry strikes the perfect balance of spice and creaminess. Ready in under an hour, it's perfect for a cozy family dinner or when you're craving something extraordinary. Serve it with steamed basmati rice or warm naan to soak up every drop of its irresistible sauce. Whether you're a curry enthusiast or new to Indian flavors, this Bombay Chicken Curry will leave you craving more!
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless, cut into pieces)
- 2 medium Onion (finely chopped)
- 3 medium Tomatoes (pureed)
- 4 cloves Garlic (minced)
- 1 inch Ginger (grated)
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Cumin seeds
- 3 pieces Green cardamom
- 1 inch Cinnamon stick
- 4 pieces Cloves
- 1 piece Bay leaf
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 3 tablespoons Plain yogurt
- 3 tablespoons Vegetable oil or ghee
- 1 cup Water
- 1 to taste Salt
Instructions
Heat the vegetable oil or ghee in a large pot or deep pan over medium heat.
Add the cumin seeds, green cardamom, cinnamon stick, cloves, and bay leaf. Sauté for 1 minute until the spices release their aroma.
Add the finely chopped onions and sauté until golden brown, about 7-8 minutes.
Add the minced garlic and grated ginger. Stir and cook for about 2 minutes until aromatic.
Stir in the turmeric, red chili powder, coriander powder, and salt. Mix well to coat the onions and spices in the oil.
Add the pureed tomatoes and cook for 8-10 minutes, stirring occasionally, until the oil starts to separate from the masala (spice mixture).
Lower the heat and add the yogurt, 1 tablespoon at a time, stirring continuously to ensure it does not curdle.
Add the chicken pieces to the pan, stirring well to coat them evenly with the spice mixture. Cook for 6-8 minutes, stirring occasionally.
Pour in 1 cup of water and bring to a gentle boil. Cover the pan, lower the heat, and let the curry simmer for 20 minutes, or until the chicken is fully cooked and tender.
Stir in the garam masala and simmer for another 5 minutes.
Garnish with freshly chopped cilantro and serve hot with basmati rice or naan bread.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.3 g | 145% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 2868 mg | 125% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 18.0 g | ||
| Protein | 144.9 g | 290% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 384 mg | 30% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2369 mg | 50% | |
*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.
