Gazebo Chicken

Servings : Serves 4-5

I’m not exactly sure why this recipe is called Gazebo Chicken. I’d like to think it is a dish that was adapted from maybe a restaurant known as Gazebo. In any case, this dish is a favourite at home. You get the awesome comfort of fried chicken and the delightful stickiness of a spicy saucy coating that will have you licking your fingers and reaching for more!

Ingredients for Marinade

  • 1 chicken, skin removed and cut into 8-10 pieces
  • 1 tsp garlic paste
  • 1/2 tsp ginger paste
  • 1 lime, freshly squeezed
  • 1 tsp vinegar
  • 1 tsp black pepper powder
  • 1 tsp red chilli powder
  • 1 tsp salt

Ingredients for Batter

  • 1 small egg, lightly beaten (if the egg is large, just use half the amount)
  • 1/2 cup cornflour or cornstarch
  • 1/4 tsp paprika powder
  • pinch of baking powder

Ingredients for Sauce

  • 2 tbsp oil
  • 2 tbsp butter or margarine
  • 2 tbsp paprika powder
  • 1 cup tomato sauce/ketchup
  • 1 tsp ginger paste
  • 1 tsp lemon/lime juice
  • 1 tsp black pepper powder
  • 1 tsp chilli powder
  • 1 tsp red chilli flakes (for extra spice)
  • 1 tsp salt


If you have the time, you could soak the chicken pieces in buttermilk overnight prior to marinating them. This will make the chicken even more moist and tender.

Mix the marinade ingredients in a large bowl. Then add the chicken and mix well. Cover and refrigerate for a minimum of 2 hours.

In the meantime, prepare the sauce.

Heat the oil and butter/margarine in a pan, then add all the other ingredients. Simmer on low heat while stirring regularly until the sauce is glossy and slightly thickened. Set aside.

Remove the bowl of marinated chicken and allow it to come to room temperature. Mix the batter ingredients in a separate bowl and then pour this into the chicken and mix well to ensure every piece of chicken is well coated with the batter.

Heat oil in a frying pan and begin deep frying the chicken pieces. Ensure the oil is hot when you put the chicken into it, and then you can lower the heat and fry for a few more minutes until the coating is nice and golden and the meat is fully cooked. Remove the chicken onto kitchen towels to absorb excess oil.

Once all the chicken is fried, brush the sauce on each piece and serve with fries and a salad. I sometimes like to put the sauce-coated chicken in a heatproof dish and stick it under a hot oven grill just to get the sauce to thicken and adhere to the chicken pieces and give them a sticky glaze.


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