How To Make Pot-roast Bombay chicken
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 chicken leg quarters
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 onions, thinly sliced
- 4 garlic cloves, minced
- 1 inch ginger, grated
- 2 tomatoes, diced
- 1 cup chicken broth
- Fresh cilantro, for garnish
Instructions
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In a bowl, combine yogurt, lemon juice, cumin, coriander, turmeric powder, chili powder, garam masala, and salt.
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Add the chicken leg quarters to the marinade, coating them well. Let marinate in the refrigerator for at least 1 hour or overnight.
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Preheat the oven to 325°F (165°C).
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In a large oven-safe skillet or Dutch oven, heat vegetable oil over medium heat.
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Add sliced onions, minced garlic, and grated ginger. Sauté until onions are golden brown and aromatic.
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Add diced tomatoes and cook for 2-3 minutes until softened.
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Push the onion-tomato mixture to one side of the skillet and place the marinated chicken leg quarters in a single layer.
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Pour chicken broth around the chicken pieces.
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Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.
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Roast the chicken for 2 hours until it is tender and the flavors are infused.
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Serve the Pot-roast Bombay chicken hot, garnished with fresh cilantro.
Nutrition
- Calories : 432kcal
- Total Fat : 23g
- Saturated Fat : 6g
- Cholesterol : 160mg
- Sodium : 930mg
- Total Carbohydrates : 12g
- Dietary Fiber : 3g
- Sugar : 6g
- Protein : 44g
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