Indian Sticky Chicken

Sticky Indian Chicken

I saw a clip of Jamie Oliver cooking his “Sticky-Kicking chicken” online a week ago and just loved the teqnique he used for getting maximum flavour out of a humble little chicken thigh. Jamie rubs the thighs with Chinese 5-spice and then fries it in a hot pan until cooked and finally adds some sweet chilli sauce to the pan to create a delicious, sticky chicken. I loved this idea and decided to make it for dinner a few nights ago. The only problem was that I didn’t have any 5-spice in the house but decided to use a fragrant Garam Masala and honey instead.


This is a perfect family-style meal which I served with a mixed salad with lots of yellow tomatoes, radishes and feta cheese and some roasted red-skin baby potatoes. Ridiculously easy and absolutely delicious!


Indian Sticky Chicken

4.59 from 34 votes
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Course: Chicken
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Author: Alida Ryder
Servings: 4


  • 8 boneless skinless chicken thighs
  • 2 tablespoons Garam Masala
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 cup runny honey
  • juice of 1 lemon


  • On a sheet of baking paper, sprinkle the Garam Masala, paprika and salt and rub the chicken in the rub until its well covered.
  • Heat a non-stick pan and add a tablespoon of olive oil. Fry the chicken until golden brown and cooked through.
  • Add the honey and lemon juice and allow to caramelise for a minute.
  • Serve with salad and new potatoes.