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I don’t know why but lately I’ve been thinking about my college days a lot and one of those memories was definitely hanging out with friends and enjoying all of the culinary delights Bombay has to offer.  Of course one of them is the delectable Bombay Chicken. Bombay was officially changed to Mumbai in 1995 by the ruling political party, but the name of this snack never really changed. Similar to Chicken 65, this recipe is prepared dry and spicy a perfect accompaniment to a cold beverage. Like many others, there are many different variations to the the ingredients used in this recipe. I base this recipe sorely from my memory of how it should taste and the end result is pretty damn good!

This recipe is super easy to prepare. We first create the spice base and caramelize the chicken in it and serve it garnished with coriander and shallots. Boneless chicken is your best option as this is basically a bar snack. I prefer and urge you to use Chicken thigh instead as dark meat is more succulent, it’s also better as the masala takes time to thicken and the chicken cooks slowly at the same pace.

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Bombay Chicken


  • 2 lbs boneless Chicken thighs in 1 inch pieces
  • 1 small red onion finely diced
  • 3 green chillies, sliced
  • 1 cup fresh Curry leaves
  • 4 cloves of garlic minced(roughly 2 tbsps)
  • 1 inch stick of ginger grated(roughly 2 tbsps)
  • 1 tsp each Cumin, Chilli and Turmeric powder
  • 2 tsps Salt
  • Juice of 1/2 a Lime
  • Sliced shallots and coriander to garnish


  1. Heat some oil and sauté the onion
  2. Add the green chillies followed by the curry leaves
  3. Add the ginger and garlic and cook for a minute to get rid of the raw flavour
  4. Add the spices and salt and add the Chicken
  5. Cook on a high flame and lower the flame and continue to cook for 10 – 15 minutes
  6. The gravy base should cook till its dry and the Chicken pieces should be nice and caramelized
  7. Add the juice of half a lime and garnish