This mouth watering dish can be eaten as a starter with mint yoghurt or main meal with hot chapatis. It is a very tasty finger food juicy and succulent. It is a quick and easy recipe and can be enjoyed anytime.
- Skinless chicken wings washed - 1 lb
- butter - 2 oz
- vegetable oil - 2 tbsp
- crushed cumin seeds - 3/4 tbsp
- black pepper powder - 1 tsp
- Chopped corriander - 1 cup
- corn flour slurry - 1 tsp
- Chopped tomatoes - 3 tbsp
- Chopped green chilies - 1 tsp or to taste
- salt - To taste
- water - 1/4 Cup
- ginger and garlic paste - 3/4 tsp each
- Termeric powder - 1/2 tsp
In a non-stick saucepan heat the oil and butter until the butter starts to bubbles on a low to medium heat.
- cumin seeds,
- black pepper powder,
- green chilli paste,
- ginger and garlic paste,
- turmeric powder
- and coriander leaves.
Mix all the ingredients well and cook on a low heat until the oils separates stirring occasionally. Add the chicken wings and gently cook on a low heat and cover. The chicken should release its own juices at this stage.
Stir occasionally and if it begins to get dry add the tomatoes and cook for further 5 to 6 minutes until the chicken is tender. Add salt to taste and finally add the cornflour slurry to thicken the sauce. This will also allow the chicken to coat the ingredient which makes the dish juicy and succulent.
This dish can be eaten as a starter with mint or plain yoghurt or with hot chapatis as a meal.
This succulent mouth watering dish is one of my own recipe, which can be enjoyed as part of a snack food, eaten with cool mint yoghurt or if preferred eaten with hot chapattis. It is easy, rustic, moorish, with an aromatic fragrance and lightly spiced. This is a quick and easy dish to cook which serves 2 to 3 people.