Smoky tandoori wings

Cooked 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.

Yields4 Servings
 1 tbsp gram flour
 1 tbsp vegetable oil
 1kg free range chicken wings
 5 tbsp paprika oil
 1 tsp turmeric
 1 tbsp red chili powder
 1 tbsp beetroot powder (available in Sweet Mart)
 1 tsp garam masala
 2 inch fresh ginger
 4 cloves garlic
 1 tsp black pepper
 2 tsp salt
1

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.

2

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.

3

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.

4

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.

CategoryCuisine

Ingredients

 1 tbsp gram flour
 1 tbsp vegetable oil
 1kg free range chicken wings
 5 tbsp paprika oil
 1 tsp turmeric
 1 tbsp red chili powder
 1 tbsp beetroot powder (available in Sweet Mart)
 1 tsp garam masala
 2 inch fresh ginger
 4 cloves garlic
 1 tsp black pepper
 2 tsp salt

Directions

1

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.

2

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.

3

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.

4

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.


Smoky tandoori wings