SPICED CHARCOAL CHICKEN WINGS AND YOGHURT DIP
DESCRIPTION
Ideal for a BBQ on a Cornish beach this summer, prepare this extraordinarily delicious Indian-style tandoori chicken dish, with burnt cauliflower and a cooling chunky cucumber and mint yoghurt dip.
*after 3 hours marinating
INGREDIENTS
500g Chicken Wings
150ml Trewithen Dairy Natural Yoghurt
1 tsp. Turmeric
2 tsp. Cumin Seeds
1 tsp. Black Onion Seeds
1 tsp. Yellow Mustard seeds
3 Cardamom Seeds
2 tbsp. Olive Oil
1 tbsp. Mango Chutney
FOR THE YOGHURT DIP:
100ml Trewithen Dairy Natural Yoghurt
1/2 Coarsely Chopped Cucumber
6-12 leaves of Fresh Mint, finely chopped
2 Garlic Cloves (optional)
FOR THE BURNT CAULIFLOWER:
Whole Cauliflower with leaves on
2 tsp. Cumin seeds
2 tbsp. Olive Oil
METHOD
Marinate the chicken wings in the spices, cardamom, mango chutney and yoghurt for 2-3 hours, and then grill on a hot BBQ for 12-15 minutes, turning regularly.
Meanwhile, slice the cauliflower in half and brush with the olive oil and cumin seeds, then roast on the BBQ until caramelised and golden.
For the dip, blend the yoghurt with chopped cucumber, mint and garlic if desired.
TIP: The burnt bits on the chicken wings create an authentic smoky Tandoori flavour and don’t forget to eat the roasted cauliflower leaves too!
