• Save to your scrapbook
  • Save to your scrapbook

    Bombay Spice Mix

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Bombay Spice Mix

    Rub this dry mix into raw chicken pieces, then leave for 5-10 minutes before barbecuing. You'll need about 2 tbsp of spice mix per 500g chicken. Asafoetida lends a pungent edge: it is optional but interesting in this recipe. Omit it if you loathe it, or try garlic granules instead.

    • Preparation time: 15 minutes, plus 15 minutes cooling
    • Total time: 30 minutes 30 minutes

    Makes: about 11 tbsp


    • 2 cinnamon sticks, roughly crushed
    • 2 tbsp coriander seeds
    • 1 tbsp fennel seeds
    • 15g small, dried hot red chillies, such as cherry
    • 1 tbsp ground cloves
    • 6-8 dried bay leaves, crumbled
    • 50g coarse salt
    • 2 tsp ground asafoetida (optional)
    • 1 tbsp poppy seeds or black cumin seeds


    1. Combine the first six ingredients in a heavy iron pan or wok, without oil. Dry-toast over a medium heat, until aromatic, then cool.
    2. Use a large pestle and mortar or an electric grinder to grind them to a powder, adding the salt towards the end. Stir in the asafoetida powder, if using, and poppy or cumin seeds.
    3. Store in an airtight jar or pot.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars