Bombay chicken

This Bombay grill chicken recipe features an irresistible blend of Indian spices, Vietnamese seasoned fish sauce and dill mayo.

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

Chicken parts are brushed with a butter and curry mixture and baked in a mixture of rice, seasonings and dried fruit.

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

An (almost) one-pot Indian-ish roast chicken dinner

Emma Victoria Stokes visited Dishoom Birmingham during the soft launch opening, July 2020. Find out what we ate and take a look at the menu.

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!

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!

This is the gravy I have cooked to go along with the tomato rice posted earlier. It's semi dry dish, a bit spicy and tasted wonderful with the rice. Kindly adjust the spice level to your liking. If you are using the concentrated tomato puree, do adjust the quantity since it is more tangy than the liquid tomato puree I have used here. TOMATO CHICKEN II 500g (1 lb) chicken pieces 2 Onions sliced 2 T coriander powder 1 T chili powder 1/2 T cumin powder 1/2 T ground pepper 1/4 teaspoon turmeric…