Tandoori chicken wings with blackened tomato sambal

SERVES: 4 TIME TO MAKE: Less than 45 minutes

For the best results, cook these on the braai.

DOWNLOAD RECIPE SHOP INGREDIENTS ONLINE

BRAAI RECIPES

INGREDIENTS

800 grams country-reared chicken
wings

Paste

  • 60 ml tandoori chicken paste, (Patak’s, but any brand will do)
  • 125 ml PnP Greek yoghurt
  • 1 half PnP onion, quartered
  • 3 PnP garlic cloves, sliced
  • 4 centimetres PnP knob ginger
  • 60 ml juice of 1 lemon

Sambal

  • 3 ripe tomatoes
  • 2 long Thai red chillies
  • 15 ml PnP olive oil
  • 45 ml lime juice
  • 10 ml PnP grated fresh ginger
  • 60 ml PnP chopped coriander
  • 60 ml PnP chopped mint
  • 1 dash salt and milled pepper

METHOD

  • Place paste ingredients in a food processor and blitz until smooth.
  • Toss with chicken wings and marinate for 30 minutes.
  • Prepare coals or a chargrill to medium heat and blacken tomatoes and chillies.
  • Remove charred skin and roughly chop.
  • Toss with remaining sambal ingredients and season.
  • Shake excess paste from chicken and grill over coals until cooked through and slightly charred.
  • Serve with sambal and extra Greek yoghurt.