Indian-style chicken wings with tamarind dip recipe
 Chicken wings are marinated in an Indian-style coating and then served with a spicy tamarind sauce for dipping. You will need 2 metal skewers for this recipe. 12 chicken wings (just the middle two-boned section, not the drumstick or wing tips)500ml/18fl oz chicken stock 12 chicken wings (just the middle two-boned section, not the drumstick or wing tips) 500ml/18fl oz chicken stock 100g/3½ oz plain yoghurt 1 tbsp ground turmeric 1 tsp salt ½ tbsp ground cumin 1 tbsp ground coriander ½ tbsp Kashmiri chilli powder 1 lime, juice only4 garlic cloves, chopped 1 tbsp chopped fresh root ginger 1 tsp garam masala 1 tbsp ground fenugreek 100g/3½ oz plain yoghurt 1 tbsp ground turmeric 1 tsp salt ½ tbsp ground cumin 1 tbsp ground coriander ½ tbsp Kashmiri chilli powder 1 lime, juice only 4 garlic cloves, chopped 1 tbsp chopped fresh root ginger 1 tsp garam masala 1 tbsp ground fenugreek 2 tbsp tamarind paste½ tsp ground cumin ½ tsp Kashmiri chilli powder ½ tsp ground ginger 1–2 tbsp palm sugar 2 tbsp tamarind paste ½ tsp ground cumin ½ tsp Kashmiri chilli powder ½ tsp ground ginger 1–2 tbsp palm sugar 12 curry leaves, fried until crispy1 tbsp micro coriander 1 tbsp micro mint 1 red chilli, chopped1 green chilli, chopped1 lime, cut into wedges 12 curry leaves, fried until crispy 1 tbsp micro coriander 1 tbsp micro mint 1 red chilli, chopped 1 green chilli, chopped 1 lime, cut into wedges Method To make the chicken wings, place the wings and stock in a large saucepan. Poach the chicken gently for 45 minutes until tender. Remove and chill in the fridge to firm up. To make the marinade, mix all of the ingredients together in a large bowl. Add the wings and mix to coat thoroughly. Leave for a minimum of 2 hours to marinate, in the fridge. Pre-heat a grill to very hot. Thread the wings onto two metal skewers and cook under the hot grill for 6–8 minutes until blistered. To make the dressing, mix all of the ingredients in a small saucepan and add water to loosen. Cook until reduced by half. Leave to cool. Serve the chicken wings with all of the garnishes, the tamarind dressing and lime wedges. To make the chicken wings, place the wings and stock in a large saucepan. Poach the chicken gently for 45 minutes until tender. Remove and chill in the fridge to firm up. To make the chicken wings, place the wings and stock in a large saucepan. Poach the chicken gently for 45 minutes until tender. Remove and chill in the fridge to firm up. To make the marinade, mix all of the ingredients together in a large bowl. Add the wings and mix to coat thoroughly. Leave for a minimum of 2 hours to marinate, in the fridge. To make the marinade, mix all of the ingredients together in a large bowl. Add the wings and mix to coat thoroughly. Leave for a minimum of 2 hours to marinate, in the fridge. Pre-heat a grill to very hot. Thread the wings onto two metal skewers and cook under the hot grill for 6–8 minutes until blistered. Pre-heat a grill to very hot. Thread the wings onto two metal skewers and cook under the hot grill for 6–8 minutes until blistered. To make the dressing, mix all of the ingredients in a small saucepan and add water to loosen. Cook until reduced by half. Leave to cool. To make the dressing, mix all of the ingredients in a small saucepan and add water to loosen. Cook until reduced by half. Leave to cool. Serve the chicken wings with all of the garnishes, the tamarind dressing and lime wedges. Serve the chicken wings with all of the garnishes, the tamarind dressing and lime wedges.