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An Indian Chicken Recipe from Mumbai

Updated on October 14, 2016
Mumbai Indian Chicken with Rice
Mumbai Indian Chicken with Rice | Source

Easy Mumbai-Inspired Indian Chicken Recipe

This easy Indian chicken recipe is inspired by the cooks of Mumbai. It is simple and economical to make, and doesn't require a huge collection of spices or other hard-to-find ingredients. Even better, with its low saturated fat content, the recipe is a good, healthy choice.

The chicken recipe has some heat, but its not fire-eating spicy. Adjust the spices accordingly if you and your family have milder or hotter taste preferences.

Cook Time

Prep time: 30 min
Cook time: 27 min
Ready in: 57 min
Yields: serves four people

Nutritional Information

Nutrition Facts
Serving size: serves 4
Calories 368
Calories from Fat144
% Daily Value *
Fat 16 g25%
Saturated fat 2 g10%
Unsaturated fat 14 g
Carbohydrates 21 g7%
Sugar 10 g
Fiber 5 g20%
Protein 36 g72%
Sodium 179 mg7%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


  • 2 tbsp cooking oil, Canola is a good choice
  • 2 onions, chopped
  • 2 tbsp ginger root, fresh and grated
  • 2 tsp turmeric
  • 2 tsp cumin
  • 1 tbsp coriander, ground
  • 3/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 2 chicken breasts, skinned and deboned
  • 6 tomatoes, skin removed and sliced into eighths
  • 1/4 cup water
  • 1/4 cup fresh cilantro (optional), washed and chopped
  • 8 cloves of garlic, chopped


  1. Pour oil in a large frying pan or skillet and heat. Add onions and cook for five minutes or until they are light brown.
  2. Add garlic, ginger, turmeric, cumin, coriander, black pepper and red pepper flakes. Mix into the onions and cook for one or two minutes.
  3. Push to one side, and add more oil if needed. Add the chicken breasts and brown on both sides.
  4. Add the tomatoes and water. Saute until the tomatoes become juicy, then bring to a simmer, cover and lower the temperature to medium low. Continue cooking for 20 minutes. Ensure that the chicken is cooked, which means reaching a temperature of 165 degrees F at the thickest part.
  5. Turn off heat. Remove chicken and cut into small pieces. Return the chicken to the sauce and reheat. Sprinkle the cilantro on top, if you are using it.
  6. Serve with rice. Add a dab of yoghurt or sour cream if desired.

Rate This Recipe

4 stars from 1 rating of Indian Chicken
Tomatoes Prepared for Cooking
Tomatoes Prepared for Cooking | Source

Tip: Three Ways to Remove Skin from Tomatoes

I know of three easy ways to remove skins from tomatoes.

  1. To remove the skin from tomatoes easily, immerse them in boiling water for a short period of time. A simple way is to boil water in a kettle, and then pour the boiling water into a pan containing the tomatoes. Allow them to sit for a couple of minutes, then use tongs to remove the tomatoes from the hot water. The skin should slide off easily.
  2. Alternatively, you could put them in the microwave and heat them briefly. This method works, but it is not as effective as using boiling water.
  3. Thirdly, you can freeze tomatoes in a freezer bag. When you want to use them, remove them from the freezer and allow to thaw either wholly or partially. The skins will come off easily. This is a handy tip especially if you grow tomatoes in your garden in the summer. Simply wash them, toss them in a freezer bag whole, and freeze. They won't be good for eating raw, but they are fine in soups, stews and casseroles.

Tip: Grating Ginger Root

Nothing beats the taste of fresh ginger root, but the grating job isn't always easy to do. Even worse, all too often the remaining ginger root deteriorates before it gets used. The most economical, effective way to handle ginger root is to scrape the skin off the root using the back of a spoon or other tool. Wrap it well and place it in the freezer. When you need grated ginger, remove it and grate while frozen. It is much easier to handle this way, although your hands could feel uncomfortably cold. When you have grated a sufficient quantity, simply return the ginger root back into the freezer for next time.

Cooking White Rice Stove Top

While experienced cooks undoubtedly know how to cook rice, new cooks may benefit from these directions.

To cook long grained, white rice or Jasmine rice, follow these steps:

  1. Use a ratio of 1 cup uncooked rice to 2 cups of water or other liquid
  2. Put the water in a stove top pot and add a pinch of salt. Add the rice.
  3. Bring the water to a boil
  4. Stir briefly with a fork, then cover.
  5. Reduce heat to low.
  6. Cook for 15 - 18 minutes, or until the water has evaporated.
  7. Do not remove lid until at least 15 minutes of cooking time has passed.
  8. When cooked, fluff with a fork and serve.


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    • colorfulone profile image

      Susie Lehto 2 years ago from Minnesota

      June, your Indian chicken recipe looks really yummy.

      Useful hub m'dear!

    • junecampbell profile image

      June Campbell 3 years ago from North Vancouver, BC, Canada

      Thanks. I am a ginger fan. I use ginger in darned near everything. :-)

    • Writer Fox profile image

      Writer Fox 3 years ago from the wadi near the little river

      This looks delicious. I love the idea of using ginger in a chicken recipe. Voted up and useful!

    • smine27 profile image

      Shinichi Mine 3 years ago from Tokyo, Japan

      Oh I love Indian curry in all its forms.

    • takkhisa profile image

      Takkhis 3 years ago

      I have tasted this kind of Indian curry before. In fact, they are greasy!

    • MsDora profile image

      Dora Weithers 3 years ago from The Caribbean

      We have an indian restaurant called "Mumbai" in the tourist beach area of our island, and their chicken is good. Thanks for sharing this recipe.