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Tandoori wings with cucumber yoghurt

  • 0:10 Prep
  • 0:50 Cook
  • 4 Servings

Ingredients

  • 1/3 cup tandoori curry paste
  • 1/2 cup plain yoghurt
  • 2 tablespoons chopped fresh coriander
  • 1.5kg chicken wings
  • Steamed basmati rice, to serve
  • Small fresh mint leaves, to serve
  • Lime wedges, to serve

Cucumber yoghurt

  • 1 Lebanese cucumber, grated
  • 2 tablespoons chopped fresh mint leaves
  • 1 cup plain yoghurt

Method

  • 1
    To make the cucumber yoghurt: Combine cucumber, mint and yoghurt in a bowl. Season with pepper. Cover. Refrigerate until needed.
  • 2
    Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Combine curry paste, yoghurt and coriander in a large bowl. Add wings. Toss to coat. Transfer to prepared tray.
  • 3
    Bake for 50 minutes or until browned and cooked through. Serve tandoori wings with cucumber yoghurt, rice, mint and lime wedges.

Source: taste.com.au

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