Bombay Style Chicken Curry

Bombay style chicken curry is ohhhh so delish! I just love all the flavors in this dish. The warm aromatic spices just fill my heart with so much joy. It reminds me of the food my mom used to cook and the way we would wait for dinner to be ready while arguing with my sister over who had to set the table. The flavors in this dish are so inviting and unique and the nuts, coconut and turmeric have so many health benefits too. When you do make it please tag me, I would love to see your remakes.


1 chicken cut in medium size pieces without the skin

1 cup fried onions

3/4 cup yogurt

1.5 teaspoons cumin powder

1.5 teaspoons coriander powder

2 teaspoons black pepper powder

2 teaspoons red chili powder

1 .5 teaspoons turmeric

2 teaspoons garam masala

1/2- 3/4 cup dried coconut

Juice of 1 lemon

1/4 cup mint leaves chopped

1/4 cup coriander leaves chopped


1/2 cup cashews

1/2 cup almonds

5 cloves

5 cardamom pods

2 cinnamon sticks

2 teaspoons Ginger crushed

3 tablespoons garlic crushed

4-5 green chilies

Salt to taste

2 tomatoes crushed

6 curry leaves

2 teaspoons cumin seed

3 potatoes cut in medium pieces


Purée everything except for the tomatoes, cumin seed, potatoes, chickenand curry leaves and marinate the chicken with it. Let it marinate as long as you can but minimum 1 hour. Next heat oil in your pan and when hot add the curry leaves and cumin seed. Then add the tomatoes and stir for a few minutes. Now add your chicken and potatoes and stir. Make sure every thing is mixed well. Now add 1/2 - 3/4 cup of water and stir. Cover and let it cook for 10 min on high flame stirring occasionally. Now stir again and put it on low flame to simmer. If you have a flat pan (tawa) you can put u set it that’s great. Let it cook on a slow flame for about 25 minutes till chicken is ready and potatoes are done. Your Bombay Style Chicken Curry is now ready. Serve with rice. Don’t forget to tag me. Your Instagram love helps me grow my page