Indian spiced chicken wings recipe
Indian spiced chicken wings and bhel puri potato skins Crispy wings are served with bhel puri potato skins ,an Indian style spiced crunchy filled potato skins. 1kg/2lb 4oz chicken wings (drum and flat only, tips removed)2 tbsp crushed fresh root ginger1 tbsp crushed garlic½ tbsp ground turmeric1 tbsp fenugreek2 tbsp Kashmiri chilli powder2 tsp garam masala200ml/7fl oz thick Greek-style yoghurt2 lemons, juice only 1kg/2lb 4oz chicken wings (drum and flat only, tips removed) 2 tbsp crushed fresh root ginger 1 tbsp crushed garlic ½ tbsp ground turmeric 1 tbsp fenugreek 2 tbsp Kashmiri chilli powder 2 tsp garam masala 200ml/7fl oz thick Greek-style yoghurt 2 lemons, juice only 2 tbsp chopped fresh coriander2 sliced crisp fried red chillies4 crisp fried garlic cloves3 thinly sliced and crisp fried okrapacket of sev 2 tbsp chopped fresh coriander 2 sliced crisp fried red chillies 4 crisp fried garlic cloves 3 thinly sliced and crisp fried okra packet of sev 10 dried Kashmiri red chillies, stems removed6 whole garlic cloves, peeled1 tbsp oilpinch salt 10 dried Kashmiri red chillies, stems removed 6 whole garlic cloves, peeled 1 tbsp oil pinch salt 2 potatoes, skins on2 tbsp vegetable oil, to fry2 tbsp debai marsala100g/3½oz chickpeas 2 tbsp tamarind sauce½ red onion, chopped1 tbsp chopped fresh coriander20g/¾oz Bombay mix20g/¾oz puffed rice40g/1½oz pomegranate seeds1 lime, juice only 2 potatoes, skins on 2 tbsp vegetable oil, to fry 2 tbsp debai marsala 100g/3½oz chickpeas 2 tbsp tamarind sauce ½ red onion, chopped 1 tbsp chopped fresh coriander 20g/¾oz Bombay mix 20g/¾oz puffed rice 40g/1½oz pomegranate seeds 1 lime, juice only 2 tbsp pomegranate seeds1 tbsp fresh chopped coriander 2 tbsp pomegranate seeds 1 tbsp fresh chopped coriander Method Place the ginger, garlic, turmeric, fenugreek leaves, chilli powder, garam masala, yoghurt and lemon juice in a large bowl and mix to combine. Add the chicken wings and leave to marinade in the fridge for at least 2 hours. Preheat the oven to 200C/180C Fan/Gas 6.Place the marinated chicken wings into a lined baking tray and place in the oven for 30–40 minutes. To make the wings garnish, mix all the ingredients together and sprinkle over the finished wings.To make the chilli chutney, soak the dried chillies in a bowl of just-boiled water to soften. Drain, then transfer the chillies to a food processor along with the remaining ingredients and blend into a paste.To make the bhel puri potato skins, pre-heat the oven to 200C/180C Fan/Gas 6Mix the oil and marsala together in a bowl and rub the mix all over the potatoes. Place on a baking tray and cook for 50 minutes to an hour, depending on the size of the potatoes. Once cooked and cool enough to handle. Cut in half and scoop out the potato, leaving the shell intact. Place the potato in a bowl and mash with a fork. Add the remaining ingredients and mix to combine. Scoop the mix back into the potato skins and place back in the oven for 15–20 minutes.Spoon the chilli chutney onto a serving plate and top with the cooked potato skins. Garnish with the pomegranate and chopped coriander. Serve the potato skins and spiced chicken wings together. Place the ginger, garlic, turmeric, fenugreek leaves, chilli powder, garam masala, yoghurt and lemon juice in a large bowl and mix to combine. Add the chicken wings and leave to marinade in the fridge for at least 2 hours. Place the ginger, garlic, turmeric, fenugreek leaves, chilli powder, garam masala, yoghurt and lemon juice in a large bowl and mix to combine. Add the chicken wings and leave to marinade in the fridge for at least 2 hours. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the marinated chicken wings into a lined baking tray and place in the oven for 30–40 minutes. Place the marinated chicken wings into a lined baking tray and place in the oven for 30–40 minutes. To make the wings garnish, mix all the ingredients together and sprinkle over the finished wings. To make the wings garnish, mix all the ingredients together and sprinkle over the finished wings. To make the chilli chutney, soak the dried chillies in a bowl of just-boiled water to soften. Drain, then transfer the chillies to a food processor along with the remaining ingredients and blend into a paste. To make the chilli chutney, soak the dried chillies in a bowl of just-boiled water to soften. Drain, then transfer the chillies to a food processor along with the remaining ingredients and blend into a paste. To make the bhel puri potato skins, pre-heat the oven to 200C/180C Fan/Gas 6 To make the bhel puri potato skins, pre-heat the oven to 200C/180C Fan/Gas 6 Mix the oil and marsala together in a bowl and rub the mix all over the potatoes. Mix the oil and marsala together in a bowl and rub the mix all over the potatoes. Place on a baking tray and cook for 50 minutes to an hour, depending on the size of the potatoes. Place on a baking tray and cook for 50 minutes to an hour, depending on the size of the potatoes. Once cooked and cool enough to handle. Cut in half and scoop out the potato, leaving the shell intact. Place the potato in a bowl and mash with a fork. Once cooked and cool enough to handle. Cut in half and scoop out the potato, leaving the shell intact. Place the potato in a bowl and mash with a fork. Add the remaining ingredients and mix to combine. Scoop the mix back into the potato skins and place back in the oven for 15–20 minutes. Add the remaining ingredients and mix to combine. Scoop the mix back into the potato skins and place back in the oven for 15–20 minutes. Spoon the chilli chutney onto a serving plate and top with the cooked potato skins. Garnish with the pomegranate and chopped coriander. Spoon the chilli chutney onto a serving plate and top with the cooked potato skins. Garnish with the pomegranate and chopped coriander. Serve the potato skins and spiced chicken wings together. Serve the potato skins and spiced chicken wings together. Recipe tips Serve the wings with more yoghurt spiced with garlic and mint, if needed, to cool them down!