Sticky Bombay Chicken From Chai Chaat Chutney Recipes

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STICKY BOMBAY CHICKEN FROM CHAI, CHAAT & CHUTNEY



Sticky Bombay Chicken from CHAI, CHAAT & CHUTNEY image

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.

Provided by Chetna Makan

Categories     Chicken

Time 55m

Yield 8 drumbsticks

Number Of Ingredients 10

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

Steps:

  • 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/.

Nutrition Facts : Calories 113.2, Fat 4.7, SaturatedFat 0.9, Cholesterol 47.7, Sodium 597.8, Carbohydrate 3.7, Fiber 0.3, Sugar 2.5, Protein 13.6

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