Sticky Bombay Chicken From Chai Chaat Chutney Food

STICKY BOMBAY CHICKEN FROM CHAI, CHAAT & CHUTNEY

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/.

STICKY CHICKEN

Steps:

• In large bowl combine all of the spices.
• Remove giblets from chicken, clean cavity and pat the chicken dry.
• Place the chicken in the large bowl with spices.
• Rub the spice mixture into the chicken inside and out, making sure it is evenly distributed and deep into the skin.
• Place chicken in resealable plastic bag (or use your foodsaver).
• Seal and refrigerate overnight.
• When ready to roast the chicken, preheat oven to 250.
• Stuff cavity with onion and place in a shallow baking pan breast side down until the last hour of cooking.
• Roast uncovered at 250 for 5 hours (cooking time is less if you use a smaller chicken).
• After 2 hours, start basting with the juices in the pan every 30-45 minutes.
• In the last hour of cooking, flip the chicken breast side up to get an even colour.

MANGO LASSI FROM CHAI, CHAAT & CHUTNEY

Steps:

• Using a pestle and mortar, grind the cardamom seeds to a powder.
• Combine the mango pulp, yogurt, milk, sugar and ground cardamom in a blender. Add the ice cubes and blitz for 1 minute. Pour into 3 glasses and serve immediately.
• Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan.
• Get the book here:.
• https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.

TOMATO CHUTNEY FROM CHAI, CHAAT & CHUTNEY

Steps:

• Using a food processor, blend the tomatoes, garlic and chillies to make a smooth paste.
• Heat the oil in a saucepan ?and add the tomato mixture with the salt and sugar. Bring the mixture to a boil, then simmer over medium-low heat for 10-12 minutes, until the chutney thickens a little and the tomatoes are cooked. Leave to cool before serving. This chutney will keep in an airtight container in the refrigerator for 4-5 days.
• Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan.
• Get the book here:.
• https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.

THAI STICKY CHICKEN

Steps:

• Trim chicken of excess skin and fat; hack into smaller pieces (about 4-5 per quarter) with cleaver.
• Mix together marinade ingredients and pour over chicken in a large ziplock bag or shallow dish, coating chicken completely.
• Remove excess air from bag, and refrigerate for several hours; if using dish, stir occasionally to mix marinade on meat.
• Preheat oven to 375 degrees F.
• Bake chicken skin side up in a preheated oven for 30 minutes; then top with sauce and sprinkle with chopped peanuts, and bake 20 minutes more.
• Serve with hot rice or Asian noodle dishes.

DAL CHILLA FROM CHAI, CHAAT & CHUTNEY

Steps:

• To make the batter:.
• Soak the lentils in 250ml (9fl oz) of the measured water for about ?1 hour, until they absorb it all.
• Transfer the lentils to a blender and add the ginger, chilli, and coriander and blend until smooth. Tip the paste into a bowl and stir in the salt, semolina and the remaining 350ml (12fl oz) measured water, mixing well.
• Combine all the topping ingredients in a bowl.
• To cook the chilla:.
• Heat a frying pan and, once it is very hot, pour a serving-spoonful of the batter into the pan and spread it into a 13-15-cm (5-6-inch) circle. Top with 1 tablespoon of the topping mixture and drizzle 1 tablespoon of oil around the edges of the batter. Cook over medium heat for 2-3 minutes, until golden brown on the underside, then turn the chilla over and cook for a further 2 minutes, until golden brown on both sides. Repeat to make 15 more.
• Serve hot with the chutney ?of your choice.
• Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan.
• Get the book here:.
• https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.