- Mutton Dalcha
- Lettuce Soup
- Masala Ras Chawal with Mutton
- Tom yum goong soup
- Spicy Sticky Chicken
- Tryst with a Croissant
I am sorry Jamie Oliver. (Apart from the fact that my food photography skills leave a lot to be desired) I wasn’t too happy with your recipe. I love you, admire you and follow you ardently. Yesterday, I was home and had one of the rare and precious moments where I can cook in peace. This recipe was interesting but so wrong. Wrong for an Indian. Cooking without tempering, caramelizing is not in our dictionary you see. So, I took the liberty of giving it my twist. I believe this is my Spicy sticky chicken with an Indian twist.
Chicken legs 4
Fresh red chillies (I didn’t have any, so used the dried variety) 5
Garlic (Cloves) 10
Coriander bunch 1
Cooking oil 3 tbsp
Mustard seeds 1 tbsp
White wine vinegar 1 tbsp
Curry leaves 3 sprigs
Red chilli powder (Everest thikha lal being my favourite) 2 tbsp
Garam masala 2 tbsp
Salt to taste
- Rub the chicken legs with salt, 1 tbsp of chilli powder and 1 tbsp of garam masala.
- Add a drizzle of oil in a nonstick pan and fry it for around 15 minutes till it turns a lovely dark golden all over. Be brave and push it slightly beyond this stage and let it get slightly darker to get the perfect result.
- Halve the chillies, crush the garlic, thinly slice the onions, quarter the tomatoes and pick the coriander and curry leaves.
- Use the same pan as the chicken, temper the mustard seeds.
- Add the garlic and onions and sauté till the onions are caramelized well.
- Add the tomatoes, let it cook to a pulp and then add the curry leaves, remaining garam masala, chilli powder and salt to taste. Let it cook for a while so the spices are cooked well. and white wine vinegar.
- Cook for 5 minutes.
- Preheat the oven to 180°C/350°F
- Transfer the chicken to an ovenproof pan. Add the above mixture and cook for 40 minutes at 180°C or until the chicken is cooked through and falling of the bone.
- If required, pop it on the gas and reduce the liquid till it’s sticky.
- Garnish with coriander leaves and serve with rotis or rice.