I have been thinking about making this recipe for a long time but haven’t had the time to buckle down and test out the recipe until now.
This recipe was very popular when I was working in an Asian fusion restaurant some years back. There wasn’t any written recipe, as this was something of a restaurant secret. I was never allowed to know the exact spices that were used in the restaurant version, but I think I’ve figured it out!
After trying it out many times, using different curry powder mixes, I think I have found a winner. The unique thing about this recipe is that the chicken is cooked in Indian spices. Once the chicken is cooked, it gets a Vietnamese fish sauce drizzle and lime dill mayo. This is truly a fusion recipe which is unbelievably delicious!
This Bombay grill chicken recipe features an irresistible blend of Indian spices, Vietnamese seasoned fish sauce and dill mayo. I use boneless-skinless thigh meat marinated with onion, ginger, garlic, curry powder, and a few other Indian spices. I am using Penzeys curry powder in this recipe, as I like really their combination of spices.
I like to cook my skewers on an indoor electric grill, which keeps the chicken moist and juicy.
I like to serve this recipe with cooked jasmine rice and steamed peas. Don’t forget to put out some seasoned fish sauce and dill mayo on the table in case anyone wants a bit more for themselves.
- 3 lbs. boneless/skinless chicken thigh, cut into 1 1/2-inch strips
- 1/2 cup onion, finely grated in a food processor
- 1 1/2 tbsp. fresh ginger paste
- 1 tbsp. garlic paste
- 1/2 tsp. red chili flakes
- 1/2 tsp. sugar
- 1 tsp. ground cumin powder
- 1 1/2 tbsp. curry powder (I used Penzeys)
- 1 1/2 tsp. salt
- 1 tbsp. canola oil
- 1/4 cup plain yogurt
- Melted ghee to brush the finished the skewers
- 16 bamboo skewers, soaked in water for 30 minutes
- oil to brush the grill grates
Nuoc Mam (Seasoned fish sauce)
- 1 cup hot water
- 4 tbsp. granulated sugar
- 2 1/2 tbsp. fresh lime juice
- 2 tsp. finely chopped garlic
- 1/4 tsp. red chili flakes
- 4 tbsp. fish sauce
Creamy Lime Dill Sauce
- 1 cup full fat mayo
- 1/2 tbsp. dried dill weed
- 2 1/2 tbsp. fresh lime juice
- 1/2 tbsp. fresh lime zest (from 1 lime)
Place all chicken ingredients in a large glass baking dish or a bowl. Use a clean hand to mix all ingredients together well. Cover and marinade the chicken overnight or at least 3 hours in the refrigerator.
While chicken is marinating make your nuoc mam and creamy dill sauce.
For nuoc mam sauce, place all ingredients in a small bowl, stir well to dissolve the sugar. Taste to see if more seasoning is needed. Set aside to cool, once cool, cover and refrigerate until needed.
Combine all creamy dill ingredients in a small bowl, mix well. Taste for seasoning. Cover and refrigerate until needed.
Make sure to bring the chicken out about an hour before you are ready to skewer. Divide the chicken evenly between 16 skewers.
Place the chicken skewers on the hot oiled indoor grill and cook for 10-15 minutes, turning once during cooked, until chicken is cooked through. Once chicken is done, brush lightly with melted ghee or clarified butter.
Drizzle some Nuoc Mam sauce over the each chicken skewers. Serve along creamy dill sauce for everyone to serve themselves.
Did you make this dish? I’d love to know how it turns out! Feel free to like, share, and comment or use the hashtag #globaldinein on Instagram. If you would like to be notified of upcoming posts, please consider subscribing to my blog!