eCook Meal
Masala Chicken & Bombay Potatoes
with homemade raita, green beans & crispy onions
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
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Frequently Asked Questions
What is the preparation time for Masala Chicken & Bombay Potatoes?
The preparation time for Masala Chicken & Bombay Potatoes with homemade raita, green beans & crispy onions is between 25 and 40 minutes.
What is the total time required to make Masala Chicken & Bombay Potatoes with homemade raita, green beans & crispy onions?
The total time required to make Masala Chicken & Bombay Potatoes with homemade raita, green beans & crispy onions is between 45 and 60 minutes.
How many servings does Masala Chicken & Bombay Potatoes provide?
4 servings
What are the main ingredients in Masala Chicken & Bombay Potatoes?
Baby Potato, Chicken, Chicken Breast, Crispy Onions, Cucumber, Fresh Mint, Garlic, Green Beans, Green Leaves, NOMU Garam Masala, NOMU Indian Rub, Yoghurt
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?
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. DIY RAITA: In a small bowl, mix the remaining yoghurt, chopped mint, diced cucumber, and seasoning. 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! 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. 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. 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.
What should be prepared from my kitchen to make Masala Chicken & Bombay Potatoes?
Baby Potato, Chicken, Chicken Breast, Crispy Onions, Cucumber, Fresh Mint, Garlic, Green Beans, Green Leaves, NOMU Garam Masala, NOMU Indian Rub, Yoghurt
How many calories does Masala Chicken & Bombay Potatoes have?
523 calories
How much fat content does Masala Chicken & Bombay Potatoes have?
grams