A flavourful pan-fried chicken wings, marinated with a blend of aromatic spices and East Indian Bottle Masala. The marinade infuses the chicken with a rich, deep flavour. The final touch of fresh coriander and dry Fenugreek leaves add a delightful herby note.
Ingredients
600 grams of chicken wings
Clean wash and keep aside
For the marinade
1 tablespoon East Indian Bottle Masala powder
1 tablespoon ginger garlic paste
1 teaspoon of coriander powder
1/2 teaspoon of cumin powder
1/2 teaspoon of pepper powder
1/4 teaspoon of turmeric powder
1 stock cube , crumbled
1 tablespoon of honey
2 tablespoons of oil
Method
Marinate the chicken wings with the above mentioned ingredients. Keep aside for an hour.
Ingredients
1/4 cup coriander leaves finely chopped
1 tablespoon of dry kasuri methi/ dry Fenugreek leaves
2 teaspoons of apple cider vinegar or 1 teaspoon of lime juice
Method
Heat up a pan , once hot , add the chicken wings. Cover and allow the chicken wings to cook for a minute. Turn the wings over , cover again and cook for another 1 minute.
Remove the lid and continue to fry the wings until they are fully cooked and have a nice, golden-brown colour.
Sprinkle the chopped coriander leaves and crushed kasuri methi over the cooked wings. Mix well to evenly distribute the herbs. Finally, drizzle with apple cider vinegar or lime juice .
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