Best 4 Pot Roast Bombay Chicken Recipes
**Bombay Chicken: A Culinary Journey to India**
Embark on a tantalizing culinary adventure with Bombay chicken, a dish that weaves together the vibrant flavors of Indian spices with the succulent tenderness of chicken. This dish is a harmonious blend of aromatic herbs, rich spices, and tender chicken, all simmered to perfection in a luscious sauce. As you savor each bite, the symphony of flavors dances on your palate, transporting you to the bustling streets of Mumbai, where this dish originated.
The journey begins with the delicate marination of chicken in a vibrant blend of ginger-garlic paste, turmeric, red chili powder, coriander powder, and garam masala. This aromatic marinade infuses the chicken with an enticing depth of flavor, preparing it for its transformation in the pot. Once marinated, the chicken is browned to perfection, creating a delightful crust that seals in its juices.
The magic truly unfolds when the chicken is nestled in a rich and flavorful sauce. Onions, tomatoes, and green bell peppers form the base of this delectable sauce, simmering together until they meld into a luscious unity. The addition of coconut milk lends a creamy richness, while a harmonious blend of spices like cumin, coriander, and red chili powder adds a symphony of flavors.
As the sauce simmers, the chicken absorbs the vibrant flavors, becoming infused with the essence of India. The result is a tender and succulent chicken, perfectly complemented by the aromatic sauce. This dish is traditionally served with fluffy basmati rice, which provides a perfect canvas for the flavorful sauce to shine.
The Bombay chicken recipe presented in this article is a comprehensive guide to creating this delightful dish. It includes detailed instructions, a list of necessary ingredients, and cooking tips to ensure your culinary journey is a success. Additionally, the article features a vegetarian alternative, Bombay potatoes, for those who prefer a plant-based option.
Whether you're a seasoned chef or a novice cook, this Bombay chicken recipe is an invitation to explore the vibrant flavors of Indian cuisine. With its aromatic spices, tender chicken, and luscious sauce, this dish is sure to become a favorite in your kitchen. So, gather your ingredients, prepare your taste buds, and embark on this culinary adventure to the heart of India.
POT-ROAST CHICKEN WITH STOCK
Pot-roast your chicken to ensure that it's succulent. This recipe will also give you an amazing stock to use in other recipes so it's a winner all round
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 2h20m
Yield Serves 4 with leftovers
Number Of Ingredients 8
Steps:
- Heat oven to 170C/150C fan/gas 5. Heat the oil in a large flameproof casserole dish and brown the chicken well on all sides, then sit it breast-side up. Pack in the onions, thyme, garlic and peppercorns, pour over the wine and stock, and bring to the boil. Pop on the lid and transfer to the oven for 2 hrs.
- Remove and rest for 20 mins. Carefully lift the chicken onto a chopping board and carve as much as you need. Serve the carved chicken in a shallow bowl with the onions and some of the stock poured over. Serve with some usual Sunday veg and roast potatoes.
- Strain the leftover stock into a bowl and strip the carcass of all the chicken. Chill both for up to three days or freeze for up to a month to use for other recipes like our one-pot chicken noodle soup.
Nutrition Facts : Calories 500 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 51 grams protein, Sodium 0.6 milligram of sodium
PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
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.
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
Tips:
- Use a Dutch oven or a large pot with a lid. A Dutch oven is the ideal cooking vessel for pot roast Bombay chicken because it distributes heat evenly and helps to create a moist cooking environment. If you don't have a Dutch oven, you can use a large pot with a lid that is big enough to hold all of the ingredients.
- Brown the chicken and vegetables before cooking. Browning the chicken and vegetables helps to develop flavor and add color to the dish. To brown the chicken, heat a little oil in the bottom of the pot over medium-high heat. Add the chicken and cook until it is browned on all sides. Remove the chicken from the pot and set it aside. Add the vegetables and cook until they are softened. Remove the vegetables from the pot and set them aside.
- Use a flavorful cooking liquid. The cooking liquid is what gives pot roast Bombay chicken its flavor. You can use a variety of different liquids, such as chicken broth, beef broth, or water. For a more flavorful dish, use a combination of liquids. You can also add spices and herbs to the cooking liquid to enhance the flavor.
- Cook the chicken until it is fall-off-the-bone tender. The chicken should be cooked until it is fall-off-the-bone tender. This will take about 2-3 hours on low heat. You can check the chicken by inserting a fork into the thickest part of the thigh. If the fork goes in easily, the chicken is done cooking.
- Serve the pot roast Bombay chicken with your favorite sides. Pot roast Bombay chicken is a versatile dish that can be served with a variety of sides. Some popular sides include rice, mashed potatoes, roasted vegetables, and salad.
Conclusion:
Pot roast Bombay chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is fall-off-the-bone tender and the sauce is flavorful and rich. This dish is sure to please everyone at the table. So next time you're looking for a new recipe to try, give pot roast Bombay chicken a try. You won't be disappointed!
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