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Bombay Spiced Chicken

by Sharon on May 23, 2013


I first tasted this flavour combination at a restaurant 5 years ago. It was actually a lamb shank, but lamb is something I never buy so I recreated it as a marinade for chicken. This group of seasonings is somehow warm and fresh at the same time. It has bite but is also smooth.

I don’t eat a lot of meat in my regular day. I like greens and eggs and fruit and chocolate and cheese and snacks, etc. but not really huge on meat. Beef is purchased now and then to make a bolognese and I’ll order steak on the rare occasion that I dine out but, typically, we eat chicken once a week so I like to mix it up or I get really tired of chicken. With pretty minimal prep work you, too, can reinvent the humble chicken.

Mince up 1/2 a white onion and 2 cloves of garlic…


…gather those spices!


Combine those with the juice of one lemon and some olive oil in a small mason jar and shake.

Beautiful colours:)


Meanwhile rinse and pat dry your chicken. Place in a glass container and season with sea salt and pepper.

Pour your marinade over the chicken and rub it all over.


Then, if you are remotely like me, you will wash your hands while singing happy birthday in your head. All you OCD’ers will get that one;)

Let the chicken absorb the goodness overnight then roast in the oven at 375 for 25 minutes.

I serve this with baked sweet potato for me and a plain old baked tater for the fella. Such a great dinner and a nice way to spice up the usual routine.


Bombay Spiced Chicken

Serving Size: 2


  • 1/2 white onion, minced
  • 2 cloves garlic, minced
  • 1 lemon, juiced
  • 2 tbsp olive oil
  • 1 tsp each curry powder, cumin, coriander & turmeric
  • sea salt & pepper to taste
  • 2 chicken breasts


  1. Combine ingredients (except chicken) in small mason jar and shake well
  2. Pour over chicken and marinate in fridge overnight in a covered glass container
  3. Bake at 375 for 25 minutes or until no pink remains in the middle

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