BAMBAI MURGH
 Bombay Chicken
Pan braised Chicken with various spice mixes is typical home-cooking.
In this one, Potatoes are added halfway through, to absorb the flavors
of the dish. Use as much or as little Red Chili as you like.

 Serve this dish with White Basmati Rice and Nan bread.




1 Whole Chicken (3 - 4 lbs) (cut-up w/bones (10-12 pieces))
      OR 2 - 2 1/2 lbs boneless chicken (cut into 1" bite-size pieces)

 3 tbls Ghee OR Oil
1 cup Onion (finely chopped)

 1 1/2 tsp Fresh Ginger (grated)
1 tsp Garam Masala
1/4 tsp ground Turmeric
1/2 tsp Red Chili Flakes
1/2 tsp salt
4 - 8 whole dried Red Chilis

 3/4 cup Water or Chicken Stock
1 1/2 - 2 lbs Potato
      (about 3 - 4 Idahoes, peeled, cut into 3/4" cubes)
1 1/2 tsp Chicken Masala (see below)


CHICKEN MASALA
1 Tbl ground Coriander
1 tsp dried Red Chili Flakes
1/4 tsp ground Anise Seed
1 tsp Garlic Powder
1/4 tsp ground Ginger
1/4 tsp ground Turmeric

      store in a small jar



1. Heat Ghee or Oil, add Onion, saute until it begins to color.
2. Add Ginger, Garam Masala, Turmeric & Red Chili Flakes.
          -Saute 2 minutes

      IF USING CHICKEN PARTS WITH BONES:
         3. Lay Chicken pieces on top of spiced onion base.
            -Sprinkle Salt all around.
            -Tuck whole dried Red Chilis all around.
            -Cover, simmer 35 min. on low-medium heat
         4. After 35 min, open cover, turn chicken,
            -Add Water OR Stock
            -Spinkle 1 tsp Chicken Masala on Chicken
            -Add potatoes
            -Spinkle 1/2 tsp Chicken Masala on potatoes
            -Re-cover, simmer 25 min. OR until Potatoes are tender.

      IF USING BITE SIZE CHICKEN PIECES
         3. Lower heat, cover pan, simmer onion base 5 min.
            -Add dark meat Chicken pieces
            -Sprinkle half of Salt (1/4 tsp) on Chicken
            -Tuck whole dried Red Chilis all around.
            -Re-cover, simmer 20 min on low-medium heat.
         4. After 20 minutes, add white meat Chicken pieces
            -Add Water OR Stock.
            -Sprinkle remaining Salt (1/4 tsp).
            -Sprinkle 1 tsp Chicken Masala on Chicken.
            -Add Potatoes.
            -Sprinkle 1/2 tsp Chicken Masala on Potatoes.
            -Re-cover, simmer 25 min. OR until Potatoes are tender.

5. When Chicken and Potatoes are done,
          Remove from heat, leave cover on.
          Let sit 15 minutes so Chicken re-absorbs liquid
6. Serve