Bombaychickenwithredsplitlentils Recipes

BOMBAY CHICKEN WITH RED SPLIT LENTILS

Steps:

• Combine the lentils, onion, green chili, ground cumin, turmeric, half of the chopped ginger and 6 cups water in a big heavy pot.
• Simmer and cover leaving lid slightly ajar for 45 minutes.
• Next add chicken (cut into small pieces) and salt.
• Bring mixture to a boil and then simmer for another 30 minutes or until the chicken is tender.
• Next get a small pan out and put the tablespoon of oil in it.
• When hot, put in the whole cumin seeds.
• As soon as the seeds begin to sizzle (this just takes a few seconds) put in the remaining ginger and garlic.
• Saute until garlic is slightly brown.
• Now put in the red pepper and lift the pan up immediately and dump everything into the pot with chicken and lentils.
• Finally, add the lemon juice, sugar, and garam marsala.
• Stir to mix and cook for another 5 minutes or so.
• You can top each serving with fresh cilantro if desired.

BOMBAY CHICKEN

Steps:

• In a resealable plastic bag, combine the first 11 ingredients.
• Add the chicken and seal bag and turn to coat.
• Refrigerate overnight.
• Rub grill rack with oil or coat with cooking spray before starting the grill.
• Drain and discard marinade.
• Grill chicken, covered, over medium-hot heat for 15 minutes.
• Turn and grill 10-15 minutes longer or until juices run clear.

BOMBAY CHICKEN

Steps:

• In a large shallow dish, combine the first 11 ingredients. Add the chicken; turn to coat. Refrigerate, covered, overnight., Drain chicken, discarding marinade. , On a lightly oiled grill rack, grill chicken, covered, over medium-hot heat for 10-15 minutes on each side or until a thermometer reads 170°-175°.