Sticky Glazed Chicken
Sticky Glazed Chicken
Ingredients
For the Chicken Marinade
- 4 chicken pieces, drumsticks and thighs recommended
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon red chili powder
- 1 tablespoon ginger garlic paste
- 1 tablespoon lemon juice
For Frying the Chicken
- 2 tablespoons oil
For the Sticky Glaze
- 1 tablespoon garlic, chopped
- 1 cup onion paste
- 1 cup tomato puree
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 1 teaspoon black pepper
- 1 tablespoon ginger garlic paste
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- 1 cup water
For Garnish
- 1/4 cup fresh coriander, chopped, as needed
Instructions
- 1
Place the chicken pieces in a large bowl. Add 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of red chili powder, 1 tablespoon of ginger garlic paste, and 1 tablespoon of lemon juice. Mix all ingredients thoroughly to ensure the chicken is evenly coated.
⏱️ 5 min
- 2
Heat 2 tablespoons of oil in a large pan or skillet over medium-high heat. Once the oil is hot, carefully add the marinated chicken pieces to the pan. Fry the chicken until it turns golden brown on both sides, ensuring it is partially cooked through. This should take about 5-7 minutes per side. Once golden, remove the chicken from the pan and set it aside on a plate.
⏱️ 15 min
- 3
In the same pan with the residual oil, add 1 tablespoon of chopped garlic. Sauté the garlic over medium heat until it becomes light golden in color and fragrant, about 1-2 minutes. Then, add 1 cup of onion paste and stir well. Continue to cook, stirring occasionally, until the onion paste turns light brown and the moisture has evaporated, about 5-7 minutes.
⏱️ 10 min
- 4
Add 1 cup of tomato puree to the pan. Season with 1 teaspoon of salt, 1 teaspoon of red chili powder, 1 teaspoon of black pepper, 1 tablespoon of ginger garlic paste, 1 teaspoon of garam masala, and 1 tablespoon of lemon juice. Mix all the sauce ingredients well and cook, stirring frequently, until the sauce thickens and the oil visibly separates from the sauce, indicating it's fully cooked. This will take approximately 8-10 minutes.
⏱️ 10 min
- 5
Return the fried chicken pieces to the pan with the cooked sauce. Add 1 cup of water. Stir gently to combine the chicken with the sauce. Cover the pan with a lid and let it simmer over medium-low heat for 10 minutes, allowing the chicken to cook through and absorb the flavors of the glaze.
⏱️ 10 min
- 6
Remove the lid. Garnish the sticky glazed chicken generously with fresh chopped coriander. Serve hot, optionally with rice or naan bread.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Glazed Chicken
For the Chicken Marinade
- 4 chicken pieces, drumsticks and thighs recommended
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon red chili powder
- 1 tablespoon ginger garlic paste
- 1 tablespoon lemon juice
For Frying the Chicken
- 2 tablespoons oil
For the Sticky Glaze
- 1 tablespoon garlic, chopped
- 1 cup onion paste
- 1 cup tomato puree
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 1 teaspoon black pepper
- 1 tablespoon ginger garlic paste
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- 1 cup water
For Garnish
- 1/4 cup fresh coriander, chopped, as needed
Instructions
- 1
Place the chicken pieces in a large bowl. Add 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of red chili powder, 1 tablespoon of ginger garlic paste, and 1 tablespoon of lemon juice. Mix all ingredients thoroughly to ensure the chicken is evenly coated.
⏱️ 5 min - 2
Heat 2 tablespoons of oil in a large pan or skillet over medium-high heat. Once the oil is hot, carefully add the marinated chicken pieces to the pan. Fry the chicken until it turns golden brown on both sides, ensuring it is partially cooked through. This should take about 5-7 minutes per side. Once golden, remove the chicken from the pan and set it aside on a plate.
⏱️ 15 min - 3
In the same pan with the residual oil, add 1 tablespoon of chopped garlic. Sauté the garlic over medium heat until it becomes light golden in color and fragrant, about 1-2 minutes. Then, add 1 cup of onion paste and stir well. Continue to cook, stirring occasionally, until the onion paste turns light brown and the moisture has evaporated, about 5-7 minutes.
⏱️ 10 min - 4
Add 1 cup of tomato puree to the pan. Season with 1 teaspoon of salt, 1 teaspoon of red chili powder, 1 teaspoon of black pepper, 1 tablespoon of ginger garlic paste, 1 teaspoon of garam masala, and 1 tablespoon of lemon juice. Mix all the sauce ingredients well and cook, stirring frequently, until the sauce thickens and the oil visibly separates from the sauce, indicating it's fully cooked. This will take approximately 8-10 minutes.
⏱️ 10 min - 5
Return the fried chicken pieces to the pan with the cooked sauce. Add 1 cup of water. Stir gently to combine the chicken with the sauce. Cover the pan with a lid and let it simmer over medium-low heat for 10 minutes, allowing the chicken to cook through and absorb the flavors of the glaze.
⏱️ 10 min - 6
Remove the lid. Garnish the sticky glazed chicken generously with fresh chopped coriander. Serve hot, optionally with rice or naan bread.
⏱️ 2 min