Best 7 Bombay Beans And Chicken Recipes

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Tantalize your taste buds with the vibrant flavors of Bombay Beans and Chicken, a culinary delight that seamlessly blends the richness of Indian spices with the versatility of chicken and beans. This delectable dish promises an explosion of taste, combining the warmth of ginger, the aromatic notes of cumin, the tanginess of tomatoes, and the subtle heat of chili peppers. Accompanying this main course is a medley of equally enticing recipes, including a refreshing Cucumber Raita to cool the palate, a zesty Lemon Rice to complement the spicy flavors, and a sweet and tangy Carrot Halwa for a delightful finish. Embark on a culinary journey through the vibrant streets of Bombay and savor the authentic taste of India with this comprehensive collection of recipes.

Let's cook with our recipes!

BOMBAY CHICKEN



Bombay Chicken image

This grilled dinner always turns out moist and tender. The marinade has a Middle Eastern flair, giving the dish a zesty flavor. It makes a beautiful presentation as well. -June Thomas of Chesterton, Indiana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 12

1-1/2 cups plain yogurt
1/4 cup lemon juice
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons olive oil
1-1/2 teaspoons salt
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
4 to 5 pounds bone-in chicken thighs and legs, skin removed

Steps:

  • In a large shallow dish, combine the first 11 ingredients. Add the chicken; turn to coat. Refrigerate, covered, overnight., Drain chicken, discarding marinade. , On a lightly oiled grill rack, grill chicken, covered, over medium-hot heat for 10-15 minutes on each side or until a thermometer reads 170°-175°.

Nutrition Facts : Calories 255 calories, Fat 13g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 344mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein.

TUSCAN CHICKEN AND BEANS



Tuscan Chicken and Beans image

Rosemary and beans make a nice rustic Italian meal in this flavorful dish. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 cup reduced-sodium chicken broth
2 tablespoons sun-dried tomatoes (not packed in oil), chopped
1 can (15-1/2 ounces) cannellini beans, rinsed and drained

Steps:

  • In a small bowl, combine the chicken, rosemary, salt and pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until browned., Stir in broth and tomatoes, scraping any brown bits from bottom of pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.

Nutrition Facts : Calories 216 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 517mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

POT-ROAST BOMBAY CHICKEN



Pot-roast Bombay chicken image

Perfect for busy nights, this pot-roast chicken with masala seasoning is ideal for sticking in the oven to feed a crowd. Enjoy with poppadums and chutney

Provided by Esther Clark

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 12

1 small whole chicken
5 tbsp tikka masala paste
1 tbsp sunflower oil
1 large red onion, halved and sliced
2 large tomatoes, halved and chopped
1 tbsp fenugreek seeds
1 thumb-sized piece ginger, grated
2 x 400g cans full-fat coconut milk
500g new potatoes, halved
100g baby spinach
25g pack coriander, torn, to serve
poppadums and chutney, to serve (optional)

Steps:

  • Heat oven to 220C/200C fan/gas 6. Put the chicken on a chopping board and, using your hands, rub the skin generously with half the spice paste. Season well, tie the legs together and set aside.
  • Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion and a good pinch of salt and cook for 5 mins or until beginning to soften. Add the tomatoes, fenugreek seeds, ginger and remaining spice paste, and cook for 3 mins more. Stir through the coconut milk and bring to a simmer. Add the chicken and the potatoes to the dish, and cook in the oven for 20 mins, uncovered.
  • Lower the heat to 180C/160C fan/ gas 4 and cook for 55 mins more. Check that the meat is cooked by cutting through one of its legs - the flesh shouldn't be pink.
  • Remove the chicken and place on a chopping board. Stir the spinach through the sauce and leave to rest for 5 mins. Put the chicken back in the dish, top with the coriander and carve at the table. Serve with poppadums and chutney, if you like.

Nutrition Facts : Calories 620 calories, Fat 42 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 36 grams protein, Sodium 0.7 milligram of sodium

BOMBAY KIDNEY BEANS



Bombay Kidney Beans image

A can of beans, a can of tomatoes, some Indian-style seasoning, serve over rice, and you've got yourself a quick and healthy vegetarian meal. Use the higher amount of spices if you like your food a bit spicier. Adapted from The Vegetarian Gourmet's Easy Low-Fat Favorites.

Provided by Fluffy

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 (1 lb) can kidney bean, rinsed and drained (or use 2 cups cooked beans)
1 (1 lb) can tomatoes, chopped, undrained
2 teaspoons honey
1 -2 teaspoon curry powder
1/4-1/2 teaspoon ground cumin
1/4-1/2 teaspoon ground ginger
1/8-1/4 teaspoon ground allspice
1/4 teaspoon salt (or more, to taste)
1/8 teaspoon pepper (optional)
1 tablespoon cornstarch
1 1/2 tablespoons water

Steps:

  • Combine beans, tomatoes, honey and seasonings in a medium saucepan.
  • Bring to a boil, stirring occasionally.
  • Reduce heat, cover, and simmer 10 minutes.
  • In a small bowl, stir together cornstarch and water so that cornstarch dissolves.
  • Add to saucepan.
  • Cook 2-3 minutes, stirring constantly, until slighly thickened.
  • Serve over rice.

Nutrition Facts : Calories 134.2, Fat 1, SaturatedFat 0.2, Sodium 487.7, Carbohydrate 26, Fiber 6.5, Sugar 8, Protein 7

BOMBAY CHICKEN CURRY



Bombay Chicken Curry image

Found this in an old cookbook I borrowed from a friend Around the world in 180 ways. Simply delicious, great for those who aren't too keen on chilli powder, as you can add as much or as little as you like!

Provided by Sarah

Categories     One Dish Meal

Time 53m

Yield 3-4 serving(s)

Number Of Ingredients 11

450 g chicken, diced
2 onions, diced
2 garlic cloves, minced
2 teaspoons green chilies, chopped
1 teaspoon fresh ginger, grated
2 teaspoons ground coriander
1/2 teaspoon ground cumin
1 teaspoon ground turmeric
1 -2 teaspoon chili powder
1 (400 g) can chopped tomatoes
1/2 cup coconut cream

Steps:

  • Heat a non-stick pan over a medium high heat and use a little oil, or cooking spray to brown chicken. Remove from pan.
  • In same pan cook onions until soft, add garlic, chillies, ginger and spices for 11 minute, or until fragrant.
  • Return chicken to pan and stir to coat well in mixture. Add tomatoes and simmer gently for 30 minutes, or until chicken is tender.
  • Stir in coconut cream until heated through.

BOMBAY BARBECUED CHICKEN



Bombay Barbecued Chicken image

A few simple spices turn chicken from ordinary to exotic. This recipe is from a 2001 issue of Chatelaine, a Canadian magazine. Enjoy!

Provided by Nif_H

Categories     Chicken Breast

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons vegetable oil
1 tablespoon curry powder (hot or medium)
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 boneless skinless chicken breasts

Steps:

  • Grease grill and preheat barbecue to medium.
  • In a small bowl, stir oil with curry and garlic powders, ginger, salt and pepper. Using a brush or your fingers, spread spice mixture on both sides of chicken.
  • Barbecue chicken with lid down until chicken feels springy when pressed, from 6 to 8 minutes per side. Serve with rice and raita (see recipe ##482134).

Nutrition Facts : Calories 202.2, Fat 10.1, SaturatedFat 1.6, Cholesterol 75.5, Sodium 428.7, Carbohydrate 1.4, Fiber 0.6, Sugar 0.1, Protein 25.4

BOMBAY CHICKEN



Bombay Chicken image

Make and share this Bombay Chicken recipe from Food.com.

Provided by bmcnichol

Categories     Chicken Thigh & Leg

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups plain yogurt
1/4 cup lemon juice
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons olive oil
1 1/2 teaspoons salt
1/2-1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
4 -5 lbs skinless chicken thighs, and legs bone-in, skin removed

Steps:

  • In a resealable plastic bag, combine the first 11 ingredients.
  • Add the chicken and seal bag and turn to coat.
  • Refrigerate overnight.
  • Rub grill rack with oil or coat with cooking spray before starting the grill.
  • Drain and discard marinade.
  • Grill chicken, covered, over medium-hot heat for 15 minutes.
  • Turn and grill 10-15 minutes longer or until juices run clear.

Nutrition Facts : Calories 342.2, Fat 14.3, SaturatedFat 3.8, Cholesterol 194.4, Sodium 672.2, Carbohydrate 5.1, Fiber 1.4, Sugar 2.7, Protein 46.8

Tips:

  • To make the most flavorful Bombay beans and chicken, use fresh, high-quality ingredients. Choose tender chicken breasts or thighs, and select plump, unblemished beans. Fresh ginger, garlic, and tomatoes will also add a lot of flavor to the dish.
  • Don't be afraid to adjust the spices to your taste. If you like a milder dish, use less cayenne pepper and chili powder. If you prefer a spicier dish, add more of these spices, or even add a pinch of red pepper flakes.
  • Serve Bombay beans and chicken with your favorite sides. Rice, naan, or roti are all great options. You can also serve it with a side of yogurt or raita to cool down the spiciness of the dish.

Conclusion:

Bombay beans and chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and can be easily customized to your taste. So next time you're looking for a new and exciting dish to try, give Bombay beans and chicken a try. You won't be disappointed!

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