Sticky Bombay Chicken From Chai, Chaat & Chutney – a delicious recipe with chicken, soy sauce, olive oil, brown sugar, garlic, fresh ginger. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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 180u00b0C (350u00b0F), 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.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 8 skinless chicken drumsticks, 2 tablespoons dark soy sauce, 1 tablespoon olive oil, 20 g dark brown sugar, and more.
Yes, Sticky Bombay Chicken From Chai, Chaat & Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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