Chicken Bombay Oamc
Experience a burst of bold, vibrant flavors with this Chicken Bombay OAMC recipe—a hearty and aromatic Indian-inspired dish that's perfect for meal prepping. Featuring tender, bite-sized chicken thighs simmered in a rich, spiced tomato-yogurt sauce infused with the warmth of garam masala, cumin, and coriander, this dish is a comforting crowd-pleaser. The addition of fresh ginger, garlic, and a hint of red chili powder elevates the flavor profile, while a sprinkling of fresh cilantro adds the perfect finishing touch. Whether you're serving it over fluffy basmati rice for a satisfying dinner or freezing it for future meals, this one-pot wonder is as practical as it is delicious. Ideal for busy weeknights or OAMC (Once A Month Cooking) enthusiasts, this Chicken Bombay recipe combines convenience and authentic Indian-inspired flavors in the most delightful way.
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Recipe Information
Ingredients
- 900 grams Boneless, skinless chicken thighs
- 2 tablespoons Vegetable oil
- 2 large Onion, finely diced
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 1 teaspoon Ground turmeric
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 400 grams Diced tomatoes (canned or fresh)
- 190 grams Plain Greek yogurt
- 250 milliliters Chicken stock
- 1 teaspoon Sugar
- 2 teaspoons Salt
- 3 tablespoons Fresh cilantro, chopped
- 4 cups Cooked basmati rice (for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the vegetable oil in a large skillet or Dutch oven over medium heat.
Add the diced onions to the skillet and sauté for 5-7 minutes until golden and softened.
Stir in the minced garlic and fresh ginger, cooking for another 1-2 minutes until fragrant.
Add the turmeric, cumin, coriander, garam masala, and red chili powder to the skillet. Stir continuously for 1 minute to toast the spices.
Pour in the diced tomatoes and mix well. Simmer for 5 minutes, allowing the flavors to meld.
Lower the heat and add the Greek yogurt, one spoonful at a time, stirring constantly to prevent curdling.
Stir in the chicken stock, sugar, and salt. Mix thoroughly.
Add the chicken pieces to the skillet, ensuring they are fully submerged in the sauce.
Cover the skillet and simmer over low heat for 25-30 minutes, stirring occasionally, until the chicken is cooked through and tender.
Uncover the skillet and cook for an additional 5 minutes to slightly thicken the sauce.
Remove from heat and garnish with fresh cilantro.
Serve the Chicken Bombay OAMC hot with basmati rice, or allow it to cool completely before dividing into freezer-safe containers for storage.
To reheat, thaw overnight in the refrigerator and warm gently on the stove. Serve with freshly cooked rice or naan bread.
Nutrition Facts
Calories |
3695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.2 g | 176% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1159 mg | 386% | |
| Sodium | 5731 mg | 249% | |
| Total Carbohydrate | 312.8 g | 114% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 37.8 g | ||
| Protein | 295.3 g | 591% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 683 mg | 53% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 4249 mg | 90% | |
*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.
