- Chicken wings (500g)
- Double cream (80ml)
- Ghee (50g)
- Cashew paste (50g)
- Half a lemon juiced
- 4 tsp ginger (finely minced)
- Handful of chopped coriander
- Pinch of chaat masala
- Marinade Ingredients:
- Mustard oil (200g)
- Greek yogurt (80g)
- Ginger and garlic paste (50g)
- Kashmiri chilli powder (40g)
- Kasoori methi 2 tsp
- Garam masala 2 tsp
- Ground coriander ½ tsp
STEP 1
Add all of the marinade ingredients in a bowl with a pinch of salt and pepper and mix well until its a consistent golden colour. Add in the chicken wings and mix well until all the skins are covered. Cover the bowl and chill overnight.
STEP 2
Heat the grill to medium. Grill the wings on the middle shelf for 20-25 minutes, turning, until cooked through and charred. (A great tip for when you've chilled meat overnight is to let it come up to room temperature before cooking, this ensures an even cook!)
STEP 3
Meanwhile, mix the ghee, lemon juice and a pinch of salt in a bowl. Tip in the grilled wings and toss well until they're all covered. Add the cashew paste and cream and stir. Then add the ginger, chaat masala and half of the coriander, and stir one last time. Stack the wings in a bowl and sprinkle with the last of the coriander to serve.
STEP 4
To make your own cashew paste, heat the oven to 200C/fan 180C/gas 6 and roast 40g of cashews for 10 minutes until browned. Tip into a blender and whizz with 60ml of water until smooth. This dish is 100% gluten free and can be served as snack or the main event to your dish.
Products used to make this recipe
Swan BBQ Tool Set
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Swan Kansas 3 Burner Gas BBQ with Side Burner
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