Sticky Bombay Chicken from CHAI, CHAAT & CHUTNEY

Name: Sticky Bombay Chicken from CHAI, CHAAT & CHUTNEY
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 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

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Recipe 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

YIELD: 8 drumbsticks

UNITS: US

INGREDIENTS

Nutrition

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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