Sticky Bombay Chicken from CHAI, CHAAT & CHUTNEY

Submitted by Chetna Makan

"Text excerpted from CHAI, CHAAT & CHUTNEY © 2017 by Chetna Makan ||| Photography: Nassima Rothacker ||| A friend took me to a street stall to try this sticky, spicy chicken. It’s her favorite street snack and I love it too. ?The chicken could be cooked in a tandoor or an oven. ?Use wings instead of drumsticks if you prefer."

 

• 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

1. Make a couple of slashes ?on each drumstick, ready ?for marinating.
2. 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.
3. Preheat the oven to 180°C (350°F), Gas Mark 4.
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.
5. Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan.

6. Get the book here:

7. https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.