Recipes

Helen’s Home Cooking: Grilled Indian Chicken with Bombay Potatoes

Although Chicken and Potatoes are extremely versatile dishes, we sometimes find ourselves eating them the same way time and time again. Here are a couple of recipes to add a little spice into these most popular of ingredients.

Grilled Indian Chicken with Bombay Potatoes

serves 4

Bombay Spuds n Grilled Indian Chicken

Grilled Indian Chicken

  • 400g of Chicken Breast (approx)
  • 1 cup of Natural Yoghurt
  • 1½tbls of Tomato purée
  • ½tsp of Turmeric
  • 1½tsp of Garam Masala
  • 1tsp Coriander Powder
  • 1½tsp of Garlic Granules or 1 crushed Garlic Clove
  • 1½tsp of Cumin Powder
  • 1tsp of Ginger Powder or 2tsp of grated fresh Ginger
  • ¼tsp of Chilli Powder
  • ¼tsp of Salt
  1. Slice the Chicken through the middle lengthways to give two large fillets.
  2. In a bowl or bag, mix the Yoghurt and Tomato purée together.
  3. Add all the spices into the liquid and stir through thoroughly.
  4. Score 2 or 3 cuts across the Chicken Fillets.
  5. Add the Chicken to the mix and and stir until the Chicken is well covered.
  6. Leave to marinade for as long as you can, overnight is good but a few hours will suffice.
  7. Place Chicken on a wire rack under the grill at a moderate heat and cook until the juices run clear around 10-15 minutes. Turn frequently basting your Chicken with the remaining Yoghurt mix.

Bombay Potatoes

  • 4-6 large Potatoes peeled
  • ½tsp of Mustard Seeds
  • ½tsp of Cumin Seeds
  • 1tsp of Cumin Powder
  • 1tsp of Coriander Powder
  • ½tsp of Curry Powder (strength your choice)
  • ½tsp of Turmeric
  • 1tsp of Garlic Granules or 1 crushed Garlic Clove
  • 1tsp of Ginger Powder or ½ inch of fresh Ginger grated
  • ½tsp of Chilli Flakes
  • 3tbls of oil
  • Coriander leaves to garnish (optional)
  1. Peel and cut the potatoes into approximately ¾ inch cubes.
  2. Cook in salted boiling water for about 10 mins until almost ready.
  3. Drain and set aside.
  4. In a large frying pan/wok heat your oil until fairly hot but not smoking.
  5. Add the Mustard Seeds and Cumin seeds and stir for about a minute.
  6. Add the Cumin Powder, Coriander Powder, Curry Powder and stir for about a minute until the oils are released.
  7. Add the Garlic, Ginger and Turmeric and stir until combined.
  8. Add the Potatoes and chilli flakes then toss until well coated.
  9. Turn the heat right down and cook until Potatoes are heated through and soft.
  10. Scatter over your chopped Coriander.
  11. Serve with your Chicken and enjoy.

Leave a Reply