***Chicken in a Hurry* – that sticky, caramelized chicken**

It really IS only 4-ingredients for the sauce – perfect for a quick dawat.

*Makes: 4-6 servings | Prep: 5 min | Bake: 1 hour*

*INGREDIENTS (from your board):*

– 6-8 Chicken leg quarters /
– 1/4 cup brown sugar (or normal sugar + 1 tsp gur)
– 1/2 cup ketchup
– 1/4 cup water
– 1 packet dry onion soup mix (40g) –
mix 2 tbsp onion powder
1 tsp garlic powder
1 chicken cube
1 tbsp cornflour

*METHOD:*

1. *Preheat:* Oven to 180°C / 350°F. If no oven, you can do this in a big patila on dum.

2. *Make Sauce:* In a bowl, whisk brown sugar, ketchup, water, and onion soup mix together. It will be thick and brown like in your dish.

3. *Arrange Chicken:* Place chicken pieces skin-side up in your glass casserole dish. Don’t overlap too much. No need to marinate.

4. *Pour:* Pour the sauce all over the chicken. Make sure every piece is coated. The sauce will look little but it becomes gravy.

5. *Bake:* Cover with foil for first 30 mins, then remove foil. Bake uncovered for another 30-40 mins. The top will get dark, sticky, and caramelized . Chicken juice will mix with sauce and become thick gravy.

6. *Check:* Chicken is done when skin is dark brown and sauce is bubbling thick. Internal temp 75°C.

*Serve with:* White rice, naan, or mashed potatoes – spoon that dark sauce on top, it’s the best part!

*Storage:* Fridge 3 days. Reheats beautifully.

*Tip:* For extra sticky top like in your pic, broil / grill for last 3-4 mins.

Tips for perfect *Chicken in a Hurry*- dark, sticky, juicy not dry:

*1. Don’t skip the sugar:* That dark caramelized color comes from brown sugar. White sugar works but brown gives that deep color and gur-like taste. Don’t reduce it.

*2. Make your own onion soup mix (Desi hack):* . Mix this instead:

2 tbsp dried fried onion powder
1 chicken knorr cube crushed
1 tsp black pepper
1 tsp garlic powder. Tastes same.

*3. No watery gravy:* . The trick is 1/4 cup water only, not more. Chicken itself leaves water. If gravy is thin, take chicken out and bake sauce alone 10 mins.

*4. Crispy skin trick:* Pat chicken dry with tissue before adding sauce. Bake uncovered last 30 mins. For that charred top in your pic, brush a little extra ketchup + sugar on top in last 5 mins.

*5. Don’t overcrowd:* Use big dish . If pieces overlap, they will boil not bake and won’t get that golden crust.

*Bonus:* Add 1 tsp vinegar or lemon juice to cut sweetness if you like khatta meetha – really lifts the flavor.

It’s meant to be sweet & tangy like BBQ.

*Chicken in a Hurry* – that sticky, caramelized chicken