Sticky Bombay Chicken from CHAI, CHAAT & CHUTNEY

"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."
 
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photo by Genius Kitchen photo by Genius Kitchen
photo by Genius Kitchen
Ready In:
55mins
Ingredients:
10
Yields:
8 drumbsticks
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ingredients

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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.
 
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