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Kieran Scott
My two daughters have a couple of great Indian girlfriends and their mother is a wonderful cook. My wife, Lizzie, and I invariably argue about who’s going to pick up the girls if they are hanging out at Komal’s, as there is always a good chance of sampling some sensational traditional Indian cuisine. Komal is a little guarded about her secret masalas and recipes, but after years of pestering she has shared her amazing chicken-wing recipe. It’s one of those dishes that draws immediate comment from anyone who tastes them for the first time. It pays to marinate them for at least a couple of days in the fridge for the best results. They are unreal.
This recipe is from Al Brown's Stoked, published by Random House and available at good booksellers.
To marinate the chicken wings
| 1 kg | Chicken wings, halved (Main) |
| 2 ½ tsp | Salt |
| 2 tsp | Turmeric |
| 2 tsp | Garam masala |
| 2 tsp | Coriander seeds, toasted in a dry pan and ground |
| 2 tsp | Cumin seeds, toasted in a dry pan and ground |
| ½ tsp | Chilli powder, use more/less as desired |
| 1 Tbsp | Fresh garlic, finely chopped |
| 2 Tbsp | Fresh ginger, finely chopped |
To cook and serve
| 1 serving | Cooking oil |
| ½ cup | Fresh coriander, roughly chopped |
| 2 | Lemons, juiced |
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Directions
- To marinate the chicken wings, place the chicken wings in a mixing bowl.
- Add the remaining ingredients then, with clean hands, massage the marinade into the wings. Refrigerate for 2–3 days.
- To cook and serve, pre-heat the oven to 180C or heat your chargrill or flat-top to medium-high heat.
- Brush the chicken wings with oil and roast or barbecue until cooked through. Taste and season if required with sea salt and black pepper.
- Toss the coriander leaves over and squeeze over the juice from the lemons to complete.
- Serve immediately with a bunch of paper towels.
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