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Bombay Palace Chicken Curry Recipe - Cooking Index

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Bombay Palace Chicken Curry

Cuisine: Indian
Type: Chicken, Fish, Poultry
Serves: 1 people

Recipe Ingredients

3 lbs 1362g / 48ozChicken - skinned and cut into 8 pieces (1.5 kg)
3   Tomatoes - diced
  Salt and fresh-ground pepper to taste
  Full Masala
1/4 cup 59mlOil
3   Onions - chopped fine
1 tablespoon 15mlGarlic/ginger paste or
2   Garlic cloves - mashed
1   Ginger - size of a walnut, minced
  Dry Masala
1/2 cup 118mlYogurt
1   Rounded tablespoon tomato paste
4 tablespoons 60mlHeavy cream
1 tablespoon 15mlGaram masala - (or curry powder)
2 tablespoons 30mlCoriander leaves - chopped

Recipe Instructions


1. Prepare the chicken; set aside.

2. Dice the tomatoes; set aside.

3. In a wok or heavy skillet, heat the oil and add the full masala, stirring well for 1/2 minute. Add onions and stir-fry until they start to turn golden. Add garlic/ginger paste and stir over medium heat to dry the mixture. Add the chicken and tomatoes and the dry masala. Stir fry for 5 minutes, adding a bit of water if necessary to prevent scorching. Add the yogurt, reduce heat and bhoona for 10-15 minutes while the chicken absorbs the spices, again adding a bit of water if necessary to avoid scorching.

4. This dish is classically a dry curry, but if you prefer more gravy, add 1/2 cup water at this point, and simmer for 5 minutes.

5. Add the tomato paste and the heavy cream. Sprinkle on the garam masala, if desired, and garnish with the coriander leaves. Serve hot with rice.

Mario Batali


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