Tandoori Chicken Wings with Mango Chutney and Cucumber Radish Raita
- Prep time: 45 minutes
- Calories: 726
- 1 Tbsp of Tandoori Paste
- 3 Tbsp of Honey/Mango Chutney
- 550 g of Chicken Wings (Split)
- 1 of Lebanese Cucumber
- 1⁄4 Cup of Greek Yoghurt
- 1 of Lemon
- 1 Tsp of Coriander, Cumin & Curry Powder
- 1 of Spring Onion
- 1 of Garlic Clove
- 3 of Radish
- 1 Small Bunch of Mint
- 1⁄2 Cup of Basmati Rice
Marinate Chicken:Preheat the oven to 200°C. Pat chicken wings dry on paper towel. Combine chicken wings, tandoori paste and honey/mango chutney and mix well to thoroughly coat. Allow wings to marinate in the fridge for as long as you can.
Cook Wings:Line a baking tray with baking paper. Arrange chicken wings in a single layer. Transfer to oven and bake wings, turning halfway, for 40-45 minutes or until golden and caramelised.
Cook Rice:In a medium pot, bring 1 cups water to a boil. Stir in the rice. Cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Remove from heat and set aside, with lid on, in a warm place to let rice finish cooking. Fluff the finished rice with a fork.
Prepare Ingredients:Grate cucumber on the coarse side of a grater. Sprinkle with a little salt and place in a sieve over a bowl and allow excess water to drain out (see tip). Trim radish and thinly slice. Pick mint leaves and roughly chop. Trim spring onion and thinly slice, keeping white and green parts seperate. Peel and mince garlic. Cut lemon in half.
Make Raita:Mix together drained cucumber, radish, juice of lemon (to taste), spice mix, most of the mint, white parts of spring onion, minced garlic and the yoghurt. Season with salt and pepper to taste.
You Plate It:Serve golden brown wings sprinkled with remaining mint and green spring onion parts, with rice and plenty of the radish raita alongside. Eat with your fingers and Enjoy!