This recipe calls for Madras Spice Paste
Our authentic blend of aromatic spices, coriander, paprika and chilli for a beautifully balanced Madras dish.
Chilli Chicken Wings
We told you we like to try new things in the kitchen! Tender chicken coated in a spicy marinade of Madras and Tandoori Spice Paste, these wings have plenty of zing and make a great snack or tasty starter.
This recipe calls for Tandoori Marinade Paste
Our authentic blend of aromatic spices, ginger & tamarind for a beautifully balanced Tandoori dish.
Ingredients
Serves 4 people
- 12 Chicken wings
- 1tbsp Ginger puree
- 1tbsp Garlic puree
- 3tsp Dried chilli flakes
- 2tbsp Oil
- 2tbsp Yogurt
- 2tbsp Pataks Madras paste
- 1tbsp Pataks Tandoori paste
- Salt To taste
- 1tsp Sugar
- 4tbsp Tomato ketchup
- 4 Spring onions stalks
Method
- Mix all the ingredients for the marinade except the chicken wings and spring onions.
- Add the chicken wings to the marinade and mix well.
- Cover and keep in refrigerator for 3-4 hours or if possible overnight.
- Preheat the oven to 200°C and cook the chicken wings for 10-12 minutes or until done.
- Serve hot with Patak’s Raita garnished with shredded spring onions.
-
Serves 4 people
- 12 Chicken wings
- 1tbsp Ginger puree
- 1tbsp Garlic puree
- 3tsp Dried chilli flakes
- 2tbsp Oil
- 2tbsp Yogurt
- 2tbsp Pataks Madras paste
- 1tbsp Pataks Tandoori paste
- Salt To taste
- 1tsp Sugar
- 4tbsp Tomato ketchup
- 4 Spring onions stalks
-
- Mix all the ingredients for the marinade except the chicken wings and spring onions.
- Add the chicken wings to the marinade and mix well.
- Cover and keep in refrigerator for 3-4 hours or if possible overnight.
- Preheat the oven to 200°C and cook the chicken wings for 10-12 minutes or until done.
- Serve hot with Patak’s Raita garnished with shredded spring onions.
