These sticky honey glazed chicken legs are finger-lickin’ good!! These honey garlic chicken legs are sweet, sticky and loaded with garlic flavor. The honey-soy glaze make the drumsticks so flavorful and completely irresistible. These are amazing served with vegetables or great work as a starters/snacks.

I have made this chicken legs on our 31st Dec 2020 house party ad everybody loved it. 

May your New Year bring you reasons to smile! May the New Year 2021 bring you more love, happiness, and blessings to all my readers and their family!!

Hope you also loved it!! You can even try more chicken recipe from my blog, all are tried and tested into my kitchen.

tangdi kabab

dhabha style chicken curry

baked italian chicken drumsticks

Pickled Indian style chicken curry

Awadhi style chicken curry

Baked chicken legs that are so good that you will forget any other drumstick recipe! Beautifully browned, richly flavored, juicy and fall-off-the-bone tender. These baked drumsticks are a hit every time at my home. Delicious and so addictive!

Baking was not a very common cooking technique in Indian kitchens; but once you start tasting baked stuff – sweet or savory – you will just get hooked to it; trust me, there won’t be any escape! Baking makes the chicken so tender and juicy retaining all its flavors inside that it simply feels unreal at times!

Close up of golden brown baked chicken drumstick in a white baking dish with red sauce on the bottom.

CAN YOU USE CHICKEN DRUMSTICKS IN PLACE OF LEGS IN THIS RECIPE?

Yes, you can use chicken legs and drumsticks interchangeably in this recipe. There are no adjustments (temperature or otherwise) necessary as long as the weight of the chicken remains the same.

CAN YOU USE REGULAR SOY SAUCE?

Yes, you can use regular soy sauce. If you do, you will need to reduce the amount of soy sauce to about three tablespoons and adjust for salt. 

If you are new to baking chicken drumsticks, then this honey glazed chicken is a full-proof recipe to start with. 

PREP TIME 10 minutes
COOK TIME 50 minutes
Marinating Time : 5 minutes
TOTAL TIME:  1 hour 20 minutes
SERVINGS : 3-4 people
COURSE : Appetizer
CUISINE : Asian
AUTHOR : Jolly Makkar

Ingredients :

7 chicken legs (or chicken drumsticks)

Marinade

1 teaspoon flour - 

 Salt & pepper to taste

2 teaspoon olive oil

Sauce

1 tablespoon honey (adjust according to your taste)

1 tablespoons soy sauce

2 garlic cloves crushed

1 tablespoon butter

1 teaspoon sesame seeds

Preparation Method :

1. Preheat oven to 200°C or 400°F . Remove chicken legs from packaging and rinse them with cold water. Pat dry with a paper towel.

2. In zip lock bag, add chicken legs along with salt, crushed pepper, flour and olive oil. Close the bag and massage the chicken for 5 minutes. 

3. Line a pan with baking sheet or foil and bake one side 20 minutes turning at another side for 15 minutes.

For Sauce Preparation 

4. Meanwhile, in a pan add butter, add crushed garlic saute for few seconds. Then add a tablespoon of honey and soya sauce. Lastly add sesame seeds.

5. Bring to a boil, reduce heat and simmer about 3 to 5 minutes or until slightly thickened and sauce coats the back of a spoon.

6. Take wings from oven, toss with sauce and turn it add sauce in it, few minutes to coat in the sauce as it thickens.

7. Garnish with coriander leaves and serve it with your favorite beverages.

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Happy Baking & Enjoy !!

If you’ve tried this honey garlic baked chicken, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

This is one the easiest and delicious banana marble bread. CHRISTMAS is just around the corner. It is so quick to make, tastes so yummy and moist too! Treat yourself & your loved ones to this scrumptious marble bread subtly infused with flavors on this holiday season.

I love to make banana bread most of the time, I made it often! This time I gave a littlie twist to the banana bread to make it swirled. I took my popular chai spiced banana bread and decided to use the swirling technique from my marble vanilla cake to make a moist banana bread with a rich chocolate swirl throughout the bread.

Tips while making best swirl banana bread

Butter: The butter should just barely be melted. It shouldn’t be hot and sizzling.

Bananas: You’ll need about 2 very ripe bananas, peeled. I like to use bananas that are brown and spotted but not black.

Flour: It’s important to properly measure the flour in order to avoid heavy or doughy bread. To properly measure the flour, stir it to break it up. Then lightly spoon it into the measuring up and level it off.

Cocoa powder: I use regular unsweetened cocoa powder in this recipe.

The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

More Banana Bread Recipes!

Banana Chocolate Cake

Choco Chip Banana Walnut Bread

Cinnamon Nutmeg Banana Cake

Chai spice Banana Cake

Measuring cup used, 1 cup = 240 ml, 1 tsp = 5ml, 1 tbsp = 15ml

Ingredients :

Preparation Method :

1. Preheat the oven to 350°F/170 C. Line with a baking sheet or grease a 9 x 5-inch loaf pan generously with butter or nonstick cooking spray or baking sheet.

2. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. 

3. Add the mashed bananas, and vanilla extract and mix well. It will look a little curdled at this point; that's okay.

4. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.

5. Add the flour mixture and beat on low speed until just incorporated. Do not over mix. 

6. In a small bowl, add 3 tablespoon of cake batter and add 2 teaspoon of cocoa powder in it. Mix well.

7. On a prepared cake tin, add a first layer of banana cake batter, then add spoonful of cocoa batter on top and swirl it with the help of knife. Swirl it 2-3 times not more than that.

8. Bake until a tester inserted into the center comes out clean, 50 to 55 minutes. 

9. Let cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.

 10. Serve it with a scoop of vanilla ice cream or chai or coffee. It will taste good on the next day. 

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It's a popular tea time cookie and is easily available in most bakery shops in India. Super easy fail proof recipe that has been tested and tried in my kitchen. It is light and flaky cookies. Make them in bulk and store in air tight container to enjoy them for next few days. 

What is Nankhatai?

Nankhatai biscuits are light, flaky, crumbly, and literally will melt in your mouth. It is flavored with cardamom and nutmeg. An eggless shortbread cookies aren’t too sweet and are perfect for any occasion!

These cookies are made with lots of ghee. Ghee makes it crumbly and Khasta. So those who are diet conscious, so this recipe is not for you.😕😕

Khasta is a term used for ‘light and flaky shortbread cookies,’ and this nankhatai/ shortbread or biscuits are –

buttery,

rich,

crisp and

incredibly yummy!

Diwali is around the corner, I am all started making handmade sweets and snacks at home. Diwali is all about lights, new clothes😍, shopping and yummy food. I have planned many recipes, traditional and fusion, to share with you all. Stay tuned!!

There are many different ways of making this recipe. Everyone has their own way of making nankhatai. Some make it using all-purpose flour only, while others use a combination of flour and besan (chickpea flour). But I have used all purpose flour with semolina(sooji)

I have another recipe of Nankhatai on my blog where I have used it with maida, some besan (gram flour), and sooji (rava or semolina) spiced with cardamom.

Ingredients required

Nankhatai can be made of a handful of Ingredients and these should be easy to find in your pantry and Indian store.

Flours – Regular plain flour (aka all-purpose flour or maida) and semolina (sooji or rawa) 

Fat – Here I have used ghee as a fat. Ghee is a must, don’t skip it. 

Salt – Salt has the ability to enhance flavors and balance its richness and sweetness. Salt also improves texture.

Sugar – Caster sugar or ground regular sugar in a grinder at home.

Spices – A good quality cardamom and nutmeg powder will make all the difference.

I have not used any baking agent- but those who want they can used 1/2 teaspoon baking powder

The less the liquid in the cookies it easier for the liquid to evaporate during baking, hence producing crispier Nankhatai. 

I make it with maida, and some sooji (rava or semolina). The  sooji adds to the crispiness and crunchiness to the cookies.

WHY CHILL THE COOKIE DOUGH?

Chilling the dough solidifies the fat (butter) in the cookies. So when we bake these chilled cookies, the solidified fat/butter takes time to melt, and during baking whatever steam is released it puffs up the dough, and the cookie spreads out less and becomes flaky.

Super easy fail proof recipe that has been tested and tried in my kitchen. It is light and flaky cookies. Make them in bulk and store in air tight container to enjoy them for next few days. 

Course : Dessert, Sides

Cuisine : Indian

Prep Time : 10 minutes

Baking Time : 16 minutes

Total Time : 26 minutes

Author : Jolly Makkar

INGREDIENTS

All purpose flour/Maida - 1and ¼ cup 

Sooji (Semolina) - ¼ cup 

Powdered Sugar - ¾ cup 

Cardamom powder - ½ teaspoon

Ground Nutmeg powder - 1 pinch

A pinch of salt

Semi-solid Ghee or you can use softened unsalted butter - ½ cup 

Tools And Equipment

Hand Mixer

Baking Tray

Butter paper

PREPARATION METHOD 

1.  Preheat oven at 350 degree F or 180 C. 

2. In a bowl, sieve maida, sooji, salt, and mix well. Keep it aside.

3. In another bowl whisk ghee and sugar with a spoon until creamy.

4. Add ghee-sugar mixture into the sieved ingredients, cardamom powder, nutmeg powder and mix and form into a dough.

5. Knead until it forms a soft pliable dough. Wrap the dough, place the dough in the refrigerator for 30 minutes to an hour.

6. After the chill time, shape nankhatai’s is to take a small dough ball in your hand. Flatten and shape them.

7. Place them on a baking tray. Using a knife, gently make a cross on all the nankhatai's.

8. Place them in the preheated oven. Bake for 14-16 minutes. See how the crosses will open up .

9. Remove from oven and Let the cookies cool down in the tray for at least 15 minutes. Then slowly take them out with help of a spatula. Let it completely cool before storing.

NOTES

• Please do not cut back on fat (Ghee) for this recipe. Ghee is the main ingredient for this recipe.
• After the nankhatai's are shaped, put a cross or thumbprint on them. It helps the cookies to expand during baking.
• You can use unsalted butter instead of ghee too but preferred to use ghee only.
• Use room temperature ghee that is semi-solid and not completely melted.

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Happy Baking & Enjoy 💓💓

Cinnamon Nutmeg Spiced Banana Bread - Treat yourself to this scrumptious banana bread subtly infused with flavors like nutmeg and cinnamon with classic twist. It’s like regular banana bread, but sexier with combo of spices.

It is perfect for a snack, a quick breakfast, or even dessert. (adding a scoop of ice cream on top and enjoy it 😍😃 )

Baking banana bread is one of my ultimate favorite things to do. I absolutely love every moment of making banana bread once in a month, till today I have shared 2-3 varieties of banana bread into my blog.

Check out the video recipe of Chai Spiced Banana Bread

Banana Nut Chocolate Chip Bread

Banana Chocolate Cake with Walnuts

Banana Chai Cake

From the moment I spot the browning bananas, I get excited because I know a good loaf of banana bread is in my future. :)

This nutmeg cinnamon spiced banana bread recipe is so easy to make and tastes so delicious and moist too!

For nutmeg I used freshly grated and for cinnamon i used highest-quality grounded cinnamon powder which i bought it from Australia.

My son loves cakes especially homemade ones, so i made it most of the time at home. Those who know me personally they know how i am enjoying while baking a cake or bread.

Baking is emotion for me😜😍, i really enjoy my time in my kitchen while baking.

HOW TO STORE YOUR NUTMEG CINNAMON BANANA BREAD

Once your banana bread is baked, I’m sure it won’t last long! Whenever I bake it for my family, everyone fights over the last slice.

Leave the banana bread unsliced and store in an air tight container.  Without the slices, the banana bread has a much better chance of not drying out.

If you’ve sliced it and need to store it, store it the same way but also cover the sliced end in plastic wrap or foil paper. This keeps the air from seeping into the bread which can dry it out even faster.

To extend the life of your banana bread, follow all the same steps but store in the fridge. Room temperature can keep for about 3 days before it starts to dry out.

The fridge will keep for about 1 week. I usually put into my fridge, whenever I want to enjoy it. Cut a slice and warm it in microwave for 20 seconds. Enjoy with hot cup of tea.

Let's check out the recipe of nutmeg spiced banana bread with step by step photos method 

Prep time : 20 minutes
Cook time : 55 minutes
Total time : 1 hour 15  minutes
Course : Breakfast
Cuisine :  American
Serves : 4 to 5 serves
Author : Jolly Makkar
Makes 1 large loaf

Measuring cup used, 1 cup = 240 ml, 1 tsp = 5ml, 1 tbsp = 15ml

Ingredient :

Mashed bananas the more ripe they are, the better it is - 2 cups (3 overripe)
Eggs at room temperature - 3 medium
All-purpose flour - 2 cups
Salted butter softened - 1/2 cup (I used Amul one)
Castor sugar - 1 cup
Baking soda - 2 tsp
Freshly grated Nutmeg powder - 1/4 teaspoon
Ground Cinnamon powder - 1 teaspoon
Vanilla extract/essence - 1 tsp
Roughly chopped walnuts  - 1/3 cup + 1 tbsp (sprinkle on top)
Salt -1/2 tsp (if used unsalted butter, I used 1/4 tsp bcoz salted butter)

Preparation Method :

1. Preheat oven to 350 degrees F/180 degrees C. Line a standard loaf tin with baking paper.

2. In the bowl of a mixer, cream together the butter and sugar until pale and fluffy

then add the eggs one a time, beating well after each addition.

3. Sift together the flour, pinch of salt, baking soda ; then add cinnamon powder, nutmeg powder on the flour mixture, mix well and set aside.

4. Mash the bananas and vanilla extract, mix well, then fold into the sugar butter mixture. Add some chopped walnuts(optional) mix well.

5. Fold into the flour mixture until a batter forms and no dry lumps remain. Pour into the prepared loaf pans.

6. Tap the cake tin two times, if bubbles are there it will sit down and sprinkle chopped walnuts on top.

7. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.

This recipe is a part of A to Z recipe challenge, ,we choose key ingredients alphabetically to cook and post a dish every alternate month. This month it was alphabet time "N" so i choose my key ingredients NUTMEG and bake this delicious Cinnamon Nutmeg Banana Bread

Check out the Video recipe of Marbled Banana Bread

Check out more awesome cake recipes for festivals and holidays season :

eggless coconut cake
eggless carrot cake
vegan jaggery cake
whole wheat eggless chocolate cake
eggless rava cake
eggless funfetti mug cake

 Did you try this recipe? Click a picture and mention @jollyhomemaderecipes or tag #jollyhomemaderecipes in Instagram or Twitter

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💜Happy Baking💜