AuthorThali SouthvilleCooked on Thali’s Roadside Grill in Southville, these wings are deliciously smokey and have a gentle kick. They're so sticky and tender you’ll be excused for getting a bit messy. Thali serves them with chilli sauce but they also work really well with a fresh yoghurt dip. If you can, marinate the wings overnight for the best flavour.
First, make the bhuna besan. Mix the gram flour with the vegetable oil and place in a small pan over a low heat. Fry until the mixture turns a nice golden colour, then put to one side and leave to cool.
Blend the garlic and ginger in a food processor until coarse. Place in a large mixing bowl and add the oil, spices, beetroot powder and bhuna besan. Mix well until all the ingredients are properly combined into a smooth paste.
Pour the marinade over the chicken wings and massage it in, ensuring that all the meat is coated. Cover and leave in the fridge overnight.
Use a cast iron griddle pan on a medium heat to cook. When the pan is hot, put the chicken in, turning the wings until golden and cooked through.
Ingredients
Directions
First, make the bhuna besan. Mix the gram flour with the vegetable oil and place in a small pan over a low heat. Fry until the mixture turns a nice golden colour, then put to one side and leave to cool.
Blend the garlic and ginger in a food processor until coarse. Place in a large mixing bowl and add the oil, spices, beetroot powder and bhuna besan. Mix well until all the ingredients are properly combined into a smooth paste.
Pour the marinade over the chicken wings and massage it in, ensuring that all the meat is coated. Cover and leave in the fridge overnight.
Use a cast iron griddle pan on a medium heat to cook. When the pan is hot, put the chicken in, turning the wings until golden and cooked through.