Sticky Bombay Chicken from CHAI, CHAAT & CHUTNEY

photo by Genius Kitchen

- Ready In:
- 55mins
- Ingredients:
- 10
- Yields:
-
8 drumbsticks
ingredients
- 8 skinless chicken drumsticks
- 2 tablespoons dark soy sauce
- 1 tablespoon olive oil
- 20 g dark brown sugar
- 4 garlic cloves, finely chopped
- fresh ginger, 1-inch piece, peeled and finely chopped
- 1 red chili, finely chopped
- 1 teaspoon five-spice powder
- 1 teaspoon salt
- 1 tablespoon toasted sesame seeds
directions
- Make a couple of slashes ?on each drumstick, ready ?for marinating.
- Combine the soy sauce, olive oil, sugar, garlic, ginger, chilli, five-spice powder and salt in ?a large bowl. Mix well, then ?add the chicken and stir to coat. Leave to marinate for at least 1 hour or, preferably, cover the bowl with clingfilm and marinate overnight in ?the refrigerator.
- Preheat the oven to 180°C (350°F), Gas Mark 4.
- Tip the chicken and marinade into a shallow roasting tin and bake for 40 minutes, turning occasionally, until the chicken is cooked through. Sprinkle over the sesame seeds and serve hot.
- Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan.
-
Get the book here:
- https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.
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RECIPE SUBMITTED BY
Chetna Makan was born in Jabalpur, an ancient city in central India. She has a degree in fashion and worked in Mumbai as a fashion designer before moving to the UK in 2003. Chetna reached the semi-final of The Great British Bake Off in 2014, and her first book,?The Cardamom Trail,?is a celebration of baking with Indian flavors. She has a very popular YouTube channel 'Food with Chetna' where she shares her creative flair for food.