نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

أجنحة تندوري مع صلصة جوز الهند

Indian 25 Mins Prep · 25 Mins Cook

Finely grate the garlic clove and the 5cm ginger stem. Place the garlic, ginger, yoghurt, spices, ½ tsp salt and the juice and zest of 1 lime in a large bowl and whisk together.
Add the whole chicken wings and toss until fully coated.
Let marinate in the fridge for at least 2 hours, or overnight.
Preheat the oven to 160ºC, gas mark 2, and thread 3 chicken wings onto each skewer.
Bake for 20 minutes before brushing with more marinade and turning over.
Set the oven to grill and cook for a further 2 minutes or until crispy and cooked through.
To make the salsa, soak the coconut flakes and roughly chopped sultanas in hot water for 5-10 minutes. Drain and set aside to cool.
Deseed and finely chop the chilli, then finely slice the spring onions and chop the coriander leaves. Place all the ingredients in a medium-sized bowl and toss together.
Serve the chicken wings and salsa together immediately.