Preparation time
over 2 hours
Cooking time
30 mins to 1 hour
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the chicken wings
- 12 chicken wings (just the middle two-boned section, not the drumstick or wing tips)
- 500ml/18fl oz chicken stock
For the marinade
- 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
For the dressing
- 2 tbsp tamarind paste
- ½ tsp ground cumin
- ½ tsp Kashmiri chilli powder
- ½ tsp ground ginger
- 1–2 tbsp palm sugar
For the garnish
- 12 crisp 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. Check that the wings are cooked through – the juices run clear with no trace of pink when the thickest part of the meat is pierced with a sharp knife.
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.