What are the main ingredients in Masala Chicken & Bombay Potatoes?

Salt & Pepper, Water, Oil (cooking, olive or coconut)

What is the nutritional information of Masala Chicken & Bombay Potatoes?

Calories: 523, Carbs: 54 grams, Fat: grams, Protein: 48.4 grams, Sugar: 9.1 grams, Salt: 492 grams

How do I prepare Masala Chicken & Bombay Potatoes?

BOLLYWOOD FEAST: Serve the Bombay potatoes alongside the chicken slices. Spoon over the homemade raita. Make a bed of the rinsed green leaves, top with the garlicky green beans, and sprinkle over crispy onions. Delish, Chef! GARAM MASALA CHICKEN: Preheat the oven to 200°C. Mix together a drizzle of oil, seasoning, the garam masala, and 2 tsp of yoghurt in a bowl. Add the chicken breasts and toss until fully coated in the marinade. Leave to marinate for at least 10-15 minutes. BOMBAY POTATO TIME!: Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil, the Indian rub, and some seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway. DIY RAITA: In a small bowl, mix the remaining yoghurt, chopped mint, diced cucumber, and seasoning. CRISP CHICKEN: When the potatoes have 10-15 minutes remaining, place a non-stick pan over a medium-high heat with a drizzle of oil. When hot, fry the marinated chicken skin side down for 2-3 minutes until the skin is crispy. Remove from the heat and add to the tray of potatoes. Roast for the remaining 5-6 minutes until the chicken is cooked through. On completion, remove from the oven and allow the chicken to rest for 5 minutes before slicing and seasoning. GARLICKY GREENS: Return the pan to a medium-high heat with another drizzle of oil, if necessary. Once hot, add the green beans slices and fry for 2-3 minutes until tender. Add the grated garlic and a splash of water and fry for 1-2 minutes until fragrant, shifting constantly.

What should be prepared from my kitchen to make Masala Chicken & Bombay Potatoes?

Salt & Pepper, Water, Oil (cooking, olive or coconut)

Masala Chicken & Bombay Potatoes

This crispy masala-marinated chicken and Bombay-spiced potatoes are bursting full of flavours. When you pair that with vibrant green beans, a homemade raita, fresh leaves and mint, it’s fair to say you are about to cook up a sensational flavour storm!

Masala Chicken & Bombay Potatoes

with homemade raita, green beans & crispy onions

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
Chicken
Crispy Onions
Cucumber
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Mint
Garlic Clove
Garlic Cloves
Green Beans
Green Leaves
NOMU Garam Masala
NOMU Indian Rub
Plain Yoghurt
Yoghurt Plain

From your kitchen:

Salt & Pepper
Water
Oil (cooking, olive or coconut)

Photo of Masala Chicken & Bombay Potatoes

Serves 1

GARAM MASALA CHICKEN
Preheat the oven to 200°C. Mix together a drizzle of oil, seasoning, the garam masala, and 1 tsp of yoghurt in a bowl. Add the chicken breast and toss until fully coated in the marinade. Leave to marinate for at least 10-15 minutes.
BOMBAY POTATO TIME!
Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil, the Indian rub, and some seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway.
DIY RAITA
In a small bowl, mix the remaining yoghurt, chopped mint, diced cucumber, and seasoning.
CRISP CHICKEN
When the potatoes have 10-15 minutes remaining, place a non-stick pan over a medium-high heat with a drizzle of oil. When hot, fry the marinated chicken skin side down for 2-3 minutes until the skin is crispy. Remove from the heat and add to the tray of potatoes. Roast for the remaining 5-6 minutes until the chicken is cooked through. On completion, remove from the oven and allow the chicken to rest for 5 minutes before slicing and seasoning.
GARLICKY GREENS
Return the pan to a medium-high heat with another drizzle of oil, if necessary. Once hot, add the green beans slices and fry for 2-3 minutes until tender. Add the grated garlic and a splash of water and fry for 1-2 minutes until fragrant, shifting constantly.
BOLLYWOOD FEAST
Serve the Bombay potatoes alongside the chicken slices. Spoon over the homemade raita. Make a bed of the rinsed green leaves, top with the garlicky green beans, and sprinkle over crispy onions. Delish, Chef!

NOMU Garam Masala - 7,5ml
Plain Yoghurt - 65ml
Free-range Chicken Breast - 1
Baby Potatoes - 200g
NOMU Indian Rub - 7,5ml
Fresh Mint - 4g
Cucumber - 50g
Green Beans - 80g
Garlic Clove - 1
Green Leaves - 20g
Crispy Onions - 10ml

Download the Recipe

Serves 2

GARAM MASALA CHICKEN
Preheat the oven to 200°C. Mix together a drizzle of oil, seasoning, the garam masala, and 2 tsp of yoghurt in a bowl. Add the chicken breasts and toss until fully coated in the marinade. Leave to marinate for at least 10-15 minutes.
BOMBAY POTATO TIME!
Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil, the Indian rub, and some seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway.
DIY RAITA
In a small bowl, mix the remaining yoghurt, chopped mint, diced cucumber, and seasoning.
CRISP CHICKEN
When the potatoes have 10-15 minutes remaining, place a non-stick pan over a medium-high heat with a drizzle of oil. When hot, fry the marinated chicken skin side down for 2-3 minutes until the skin is crispy. Remove from the heat and add to the tray of potatoes. Roast for the remaining 5-6 minutes until the chicken is cooked through. On completion, remove from the oven and allow the chicken to rest for 5 minutes before slicing and seasoning.
GARLICKY GREENS
Return the pan to a medium-high heat with another drizzle of oil, if necessary. Once hot, add the green beans slices and fry for 2-3 minutes until tender. Add the grated garlic and a splash of water and fry for 1-2 minutes until fragrant, shifting constantly.
BOLLYWOOD FEAST
Serve the Bombay potatoes alongside the chicken slices. Spoon over the homemade raita. Make a bed of the rinsed green leaves, top with the garlicky green beans, and sprinkle over crispy onions. Delish, Chef!

NOMU Garam Masala - 15ml
Yoghurt Plain - 1
Free-range Chicken Breasts - 2
Baby Potatoes - 400g
NOMU Indian Rub - 15ml
Fresh Mint - 8g
Cucumber - 100g
Green Beans - 160g
Garlic Cloves - 2
Green Leaves - 40g
Crispy Onions - 20ml

Download the Recipe

Serves 3

GARAM MASALA CHICKEN
Preheat the oven to 200°C. Mix together a drizzle of oil, seasoning, the garam masala, and 1 tbsp of yoghurt in a bowl. Add the chicken breasts and toss until fully coated in the marinade. Leave to marinate for at least 10-15 minutes.
BOMBAY POTATO TIME!
Spread out the halved baby potatoes on a roasting tray in a single layer. To make sure they do get crispy, don’t overcrowd the tray – use two trays if necessary! Coat in oil, the Indian rub, and some seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
DIY RAITA
In a small bowl, mix the remaining yoghurt, chopped mint, diced cucumber, and seasoning.
CRISP CHICKEN
When the potatoes have 10-15 minutes remaining, place a non-stick pan over a medium-high heat with a drizzle of oil. When hot, fry the marinated chicken skin side down for 2-3 minutes until the skin is crispy. Remove from the heat and add to the tray of potatoes. Roast for the remaining 5-6 minutes until the chicken is cooked through. On completion, remove from the oven and allow the chicken to rest for 5 minutes before slicing and seasoning.
GARLICKY GREENS
Return the pan to a medium-high heat with another drizzle of oil, if necessary. Once hot, add the green beans slices and fry for 3-4 minutes until tender. Add the grated garlic and a splash of water and fry for 1-2 minutes until fragrant, shifting constantly.
BOLLYWOOD FEAST
Serve the Bombay potatoes alongside the chicken slices. Spoon over the homemade raita. Make a bed of the rinsed green leaves, top with the garlicky green beans, and sprinkle over crispy onions. Delish, Chef!

NOMU Garam Masala - 22,5ml
Plain Yoghurt - 190ml
Free-range Chicken Breasts - 3
Baby Potatoes - 600g
NOMU Indian Rub - 22,5ml
Fresh Mint - 12g
Cucumber - 150g
Green Beans - 240g
Garlic Cloves - 3
Green Leaves - 60g
Crispy Onions - 30ml

Download the Recipe

Serves 4

GARAM MASALA CHICKEN
Preheat the oven to 200°C. Mix together a drizzle of oil, seasoning, the garam masala, and 1 ½ tbsp of yoghurt in a bowl. Add the chicken breasts and toss until fully coated in the marinade. Leave to marinate for at least 10-15 minutes.
BOMBAY POTATO TIME!
Spread out the halved baby potatoes on a roasting tray in a single layer. To make sure they do get crispy, don’t overcrowd the tray – use two trays if necessary! Coat in oil, the Indian rub, and some seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
DIY RAITA
In a small bowl, mix the remaining yoghurt, chopped mint, diced cucumber, and seasoning.
CRISP CHICKEN
When the potatoes have 10-15 minutes remaining, place a non-stick pan over a medium-high heat with a drizzle of oil. When hot, fry the marinated chicken skin side down for 2-3 minutes until the skin is crispy. Remove from the heat and add to the tray of potatoes. Roast for the remaining 5-6 minutes until the chicken is cooked through. On completion, remove from the oven and allow the chicken to rest for 5 minutes before slicing and seasoning.
GARLICKY GREENS
Return the pan to a medium-high heat with another drizzle of oil, if necessary. Once hot, add the green beans slices and fry for 3-4 minutes until tender. Add the grated garlic and a splash of water and fry for 1-2 minutes until fragrant, shifting constantly.
BOLLYWOOD FEAST
Serve the Bombay potatoes alongside the chicken slices. Spoon over the homemade raita. Make a bed of the rinsed green leaves, top with the garlicky green beans, and sprinkle over crispy onions. Delish, Chef!