Mixture A



OVEN BAKED TANDOORI WINGS WITH CUCUMBER DIP

Make these 30-minute easy yoghurt marinated chicken wings for your next party. You get the familiar infused earthy flavours from garam masala, ginger and garlic. The cucumber dip adds a refreshing touch to the spicy wings. The yoghurt marinate makes them ever so tender and juicy that your guests will never forget.

Preparation time: 10 minutes

Marinating time: At least 1 hour or overnight

Cooking time: About 20 minutes

Serves: 1 pax

Ingredients

• 2 chicken wings

Chicken marinate

• 1½ tbsp plain yoghurt

• 1 tsp lime juice

• ½ tsp garam masala

• ¼ - ½ tsp chilli powder

• ½ tsp minced garlic

• ¼ tsp grated ginger

• ¼ tsp salt

• Pinch of turmeric powder

Yoghurt cucumber dip

• 1 – 2 tbsp chopped cucumber

• 1 tbsp chopped mint

• 3 tbsp plain yoghurt

• ¼ tsp salt

• ¼ tsp sugar

• ¼ tbsp lemon juice

You will need

• 2 small bowl

• Cling wrap

• 2 satay sticks

• Baking tray

• Baking paper

• Some cooking oil

• Oven gloves

Method

1. Pre-heat oven to 210 deg C about 10 minutes before baking. Line baking tray with baking paper and spray paper with some cooking oil.

2. Combine chicken wings and all the marinating ingredients into a small bowl.

3. Cover bowl with cling wrap and leave in fridge for 1 hour or overnight.

4. Mix all the ingredients for yoghurt cucumber dip in a bowl and chill in fridge.

5. When ready to bake, remove marinated chicken wings from fridge and thread wings on to satay sticks.

6. Bake in pre-heated oven for about 10 minutes. Turn the wings to the other side and bake for another 10 minutes or till completely cooked.

7. Serve tandoori wings hot with cold yoghurt cucumber dip.

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