Spicy Sticky Chicken

 

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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.

Ingredients:

Chicken legs                                                                                                  4

Fresh red chillies (I didn’t have any, so used the dried variety)        5

Onions                                                                                                            2

Garlic (Cloves)                                                                                              10

Tomatoes                                                                                                       3

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

 

 

Method:

  1. Rub the chicken legs with salt, 1 tbsp of chilli powder and 1 tbsp of garam masala.
  2. 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.
  3. Halve the chillies, crush the garlic, thinly slice the onions, quarter the tomatoes and pick the coriander and curry leaves.
  4. Use the same pan as the chicken, temper the mustard seeds.
  5. Add the garlic and onions and sauté till the onions are caramelized well.
  6. 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.
  7. Cook for 5 minutes.
  8. Preheat the oven to 180°C/350°F
  9. 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.
  10. If required, pop it on the gas and reduce the liquid till it’s sticky.
  11. Garnish with coriander leaves and serve with rotis or rice.

 

 

 

 

 

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