Whether cooked on the grill or BBQ, these Inidian spices chicken wings with a yoghurt crust as utterly delicious. Serve with a rice salad.
Serves: 4-6
Preparation time: 15 minutes & 2 hours marinating time
Cooking time: 10-15 minutes
What You’ll Need:
- 2 cloves garlic, chopped
- 100g fresh ginger, chopped
- 1 whole chicken, deboned and portioned or 10 pieces
- Juice of 2 lemons
- 2 tsp salt
- Handful of fresh thyme leaves
- 1 tsp ground turmeric
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fenugreek seeds
- Pinch of salt
- Freshly ground black pepper
- 2 red chillies, deseeded
- Handful of chopped coriander
- 250ml Rachel’s Greek Style Coconut Yogurt
What To Do:
- Begin by making a paste with the garlic and ginger and whiz them both in a food processor until finely chopped. With the juice of the lemons and the garlic add the ginger paste and rub this all over the chicken, then add the salt and thyme leaves.
- Leave the chicken to marinade for 1-2 hours or overnight if possible.
- Dry roast all the spices in a small frying pan until hot, shuffle the spices around so that they toast evenly and become fragrant.
- Place these in a food processor alongside the chillies and fresh coriander to make a second paste.
- Stir in the yogurt.
- This is the second marinade.
- Rub the spiced yogurt marinade over the chicken and if possible leave for a further 30 minutes
- Meanwhile heat up the grill or barbeque