Afelia's Desi Chicken Sizzler
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 - 8
Ingredients
  • 1 - 1.5kg chicken drumsticks (preferably with skin on)
  • 3 tsp tandoori masala (I use Rajah brand)
  • 1 tsp garam masala
  • 1 tsp chilli powder
  • 1.5 tsp salt
  • 2 tbsp honey
  • 2 tbsp English mustard
  • 1 tbsp lemon juice
  • oil (as needed)
  • 2 medium onions (use 1 if you don't like onions as much)
  • 3 jalapenos
  • 1 scotch bonnet pepper
  • coriander to garnish
Method
  1. Jalapenos for this recipe are optional but add a nice aroma and texture to the dish, I also added 1 whole scotch bonnet pepper, again this is entirely optional but adds a nice kick to the dish.
  2. Measuring your spices beforehand is also a good idea (before your hands get mucky); measure 3 tsp of tandoori masala, 1 tsp garam masala, 1 tsp chilli powder (use less if you don't want it very spicy) and 1.5 tsp salt.
  3. Make sure you wash and drain the chicken drumsticks thoroughly, remove any fine hairs too.
  4. Add the spices; 3 tsp tandoori masala, 1 tsp garam masala, 1 tsp chilli powder (adjust to taste) and 1.5 tsp salt.
  5. Next add 2 tbsp honey....
  6. tbsp English mustard and 1 tbsp lemon juice. If you plan on using drumsticks with the skin removed, I would also add 2 - 3 tbsp of oil as the skin provides much need fat when the dish cooks in the oven.
  7. Mix everything by hand and leave to one side.
  8. Heat a good amount of oil in a wide frying pan till almost smoking.
  9. Once hot, add in the drumsticks and fry for a few minutes, the chicken should sear immediately on contact.
  10. Once you have a browned the drumsticks on one side, turn over and do the same to the other side. You don't want to cook the inside of the drumsticks, we merely want colour and flavour.
  11. It's a good idea to preheat your oven to gas mark 6 at this point as we will be placing the drumsticks into a hot oven to cook immediately after searing.
  12. Whilst the chicken sears in the pan prep the remaining ingredients. Peel and slice 2 onions (you may use 1 onion if you don't like them as much as we do), slice the jalapenos and the scotch bonnet pepper (if you are using this).
  13. If your drumsticks don't all fit into the pan at once, you can fry them in batches, add a splash more oil if needed (bottom right photo).
  14. Once all the pieces are seared place them into the pan (make sure it doesn't have any parts that will melt in the oven) or alternatively place them on a baking tray and cook for 20 mins at gas mark 6. This will cook the drumsticks through completely.
  15. After 20 minutes CAREFULLY remove the pan from the oven and place back on the stove top (if you used a baking tray place the drumsticks and any juice back into the pan), there will be a lot of chicken juice that needs to evaporate to create a slightly sticky sauce.
  16. Add the chunky sliced onions, scotch bonnet pepper....
  17. and sliced jalapenos to the pan and cook over a high heat till the onions are slightly cooked but have a crunch to them. Add additional salt if you feel you need it.
  18. Finally garnish with coriander before serving and serve immediately with your favourite rice or chips!
Recipe by www.afeliaskitchen.com at https://www.afeliaskitchen.com/afelias-desi-chicken-sizzler/