Best 4 Bombay Chicken Wings Recipes
In the realm of culinary delights, embark on a tantalizing journey to the vibrant streets of Mumbai, where flavors dance and spices ignite the senses. Discover the irresistible Bombay Chicken Wings, an extraordinary symphony of taste that blends the richness of Indian spices with the comforting warmth of familiar chicken wings. This article presents a culinary odyssey, guiding you through three distinct yet equally captivating recipes that pay homage to the beloved Bombay Chicken Wings. Get ready to tantalize your taste buds as we delve into the depths of flavor with each recipe, exploring the unique nuances that set them apart.
Recipe 1: "Classic Bombay Chicken Wings: A Timeless Treasure"
This recipe embodies the essence of traditional Bombay Chicken Wings, staying true to the authentic flavors that have captivated hearts for generations. Succulent chicken wings are marinated in a fragrant blend of ginger-garlic paste, zesty lemon juice, fiery red chili powder, aromatic coriander and cumin, and a hint of turmeric, creating a symphony of flavors that will leave you craving more. The wings are then grilled or pan-fried to perfection, achieving a crispy exterior while retaining their juicy tenderness.
Recipe 2: "Bombay Chicken Wings with a Twist: A Culinary Adventure"
For those seeking a culinary adventure, this recipe takes the classic Bombay Chicken Wings on a journey of bold experimentation. The wings are marinated in a vibrant blend of yogurt, mint, and cilantro, infusing them with a cooling freshness that complements the fiery spices. The wings are then grilled or baked, resulting in a juicy and flavorful experience that will transport your taste buds to a new realm of culinary delight.
Recipe 3: "Bombay Chicken Wings with a Spicy Kick: Igniting the Fire Within"
For those who relish the heat, this recipe amps up the spice factor to deliver an explosion of flavor. The chicken wings are marinated in a fiery concoction of habanero peppers, garlic, and lime juice, creating a tantalizing combination that will set your taste buds ablaze. The wings are then grilled or pan-fried, achieving a crispy exterior and a juicy, tender interior that will leave you craving more.
BOMBAY CHICKEN AND RICE
Chicken parts are brushed with a butter and curry mixture and baked in a mixture of rice, seasonings and dried fruit.
Provided by CHRISTYJ
Categories World Cuisine Recipes Asian Indian
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
- Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.
Nutrition Facts : Calories 517.4 calories, Carbohydrate 46.2 g, Cholesterol 107.2 mg, Fat 21.6 g, Fiber 1.1 g, Protein 34.2 g, SaturatedFat 7.3 g, Sodium 517.7 mg, Sugar 0.7 g
BOMBAY CHICKEN WINGS
Make and share this Bombay Chicken Wings recipe from Food.com.
Provided by drhousespcatcher
Categories Lunch/Snacks
Time 25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- The Dipping sauce: In medium bowl combine all ingredients; cover and refrigerate until needed.
- In large bowl, mix all ingredients for the wings, except chicken wings and cilantro to make marinade. Add chicken wings, making sure all pieces are coated well with mixture; cover and refrigerate for at least 1 hour. Prepare Yogurt Chutney Dipping Sauce (recipe follows).
- Preheat oven to 360°F Drain chicken wings; place in single layer on jelly roll pan. Bake 25 minutes until golden brown. Arrange on platter surrounding a bowl of Yogurt Chutney Dipping Sauce. Garnish with cilantro sprigs and serve.
- To make the Dipping sauce: In medium bowl combine all ingredients; cover and refrigerate until needed.
Nutrition Facts : Calories 241.1, Fat 17.8, SaturatedFat 4.8, Cholesterol 74.2, Sodium 268.8, Carbohydrate 1.3, Fiber 0.2, Sugar 0.7, Protein 18.1
POT-ROAST BOMBAY CHICKEN
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
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 CHICKEN
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
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.
Tips:
- Choose the right chicken wings: For the best results, use fresh, whole chicken wings. Avoid using frozen wings, as they tend to be drier and less flavorful.
- Marinate the chicken wings: Marinating the wings in a flavorful mixture of spices and herbs helps to infuse them with flavor and keep them moist during cooking.
- Use a high-quality oil for frying: Opt for a high-heat oil, such as canola or vegetable oil, for frying the wings. This will help to prevent the oil from burning and smoking.
- Fry the wings in batches: Avoid overcrowding the pan when frying the wings. Fry them in small batches to ensure that they cook evenly and get crispy.
- Drain the wings on paper towels: After frying, drain the wings on paper towels to remove any excess oil.
- Serve the wings with your favorite dipping sauce: Bombay chicken wings are traditionally served with a tamarind-based sauce, but you can also serve them with your favorite dipping sauce, such as ranch dressing or barbecue sauce.
Conclusion:
Bombay chicken wings are a delicious and easy-to-make appetizer or snack. By following these tips, you can make sure that your wings turn out crispy, flavorful, and juicy. So next time you're looking for a tasty treat, give this recipe a try!
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