Bombay Chicken

Photo By: Adam Ahmed


I don’t know why but lately I’ve been thinking about my college days a lot and one of those memories was definitely hanging out with friends and enjoying all of the culinary delights Bombay has to offer. Of course, one of them is the delectable Bombay Chicken. Bombay was officially changed to Mumbai in 1995 by the ruling political party, but the name of this snack never really changed. Similar to Chicken 65, this recipe is prepared dry and spicy, a perfect accompaniment to a cold beverage. Like many others, there are many different variations to the ingredients used in this recipe. I base this recipe sorely from my memory of how it should taste and the end result is pretty damn good!

This recipe is super easy to prepare. We first create the spice base and caramelize the chicken in it, then serve it garnished with coriander and shallots. Boneless chicken is your best option as this is basically a bar snack. I prefer and urge you to use chicken thighs instead, as dark meat is more succulent, it’s also better as the masala takes time to thicken and the chicken cooks slowly at the same pace.



2 lbs boneless chicken thighs in 1 inch pieces

1 small red onion, finely diced

3 green chilies, sliced

1 cup fresh curry leaves

4 cloves of garlic minced (roughly 2 tbsps)

1 inch stick of ginger grated (roughly 2 tbsps)

1 tsp each cumin, chili and turmeric powder

2 tsps salt

Juice of 1/2 a lime

Sliced shallots and coriander to garnish



Heat some oil and sauté the onion

Add the green chilies followed by the curry leaves

Add the ginger and garlic and cook for a minute to get rid of the raw flavour

Add the spices and salt and then add the chicken

Cook on a high flame and lower the flame and continue to cook for 10 – 15 minutes

The gravy base should cook till its dry and the chicken pieces should be nice and caramelized

Add the juice of half a lime and garnish


Photo by: Adam Ahmed


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