Thursday, 12 July 2012

Indian Pakora Spiced Chicken Wings with Homemade Pakora Sauce

Chicken wings roasted in pakora spices are served with salad and a homemade pakora sauce

Indian spices in many ways are almost meant to be combined with chicken. The number of tasty combinations we can make from these simple ingredients is beyond counting. It was while I was making a batch of vegetable pakora and contemplating making chicken pakora that I came up with this alternative idea. I was almost certain it would work well and I'm delighted to say that it did - it was absolutely delicious!

Note: Regular readers of this blog may notice a subtle change in the layout today. The pictures are not only larger but now contain captions. I very much hope you like the changes (which will remain, going forward) and agree that they improve the presentation of the recipes.

The spices are added to the sunflower oil

Ingredients (Serves Two)

8 large chicken wings (or as required)
2 tbsp sunflower oil
1 tsp hot chilli powder
1 tsp ground cumin
1 tsp garam masala
1/2 tsp salt
1 medium tomato
2 or 3 slices from half an onion
Homemade pakora sauce
Chopped coriander/cilantro to garnish

Chicken wings are added to the bowl with the spiced oil


Put your oven on to preheat to 400F/200C/Gas Mark 6.

Pour the sunflower oil in to a large bowl (it will need to be large enough to contain the chicken wings) and add the salt and spices. Stir well to form a smooth paste.

Chicken wings are carefully stirred through the spiced oil

Put the chicken wings in to the bowl and very carefully stir them by employing a folding motion until they are evenly coated with the oil and spices. Lay them in a single layer on a large roasting tray and put them in the oven for half an hour.

Chicken wings are laid in a single layer on a roasting tray

Remove the chicken wings from the oven and set them aside to rest for at least five minutes, perhaps while you prepare the simple accompaniments.

Tomato and onion forms the simple salad accompaniment to these spicy wings

The pakora sauce is best served in small ramekins. The onion slices should be separated in to strands and the tomato cut to six or eight segments. Plate your meal as shown in the photographs, serve and enjoy.

Pakora spiced chicken wings and homemade pakora sauce

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