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Malabar chicken wings

  • Snack
  • easy
  • 2
  • 50 minutes, plus 1 hour 15 minutes marinating time

PT50M

PT1H15M

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Ingredients

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Ghati masala

Tomato chutney

Tempering mix

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Method

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1
Begin by making the tomato chutney, as this can be kept in the fridge for a few days and made in advance. Place the oil in a saucepan over a medium heat. Add the chana dal and fry until golden brown, then set aside on a plate. In the same pan, add the chillies and fry until crisp and beginning to colour, then add the garlic cloves and lower the heat
  • 1 tbsp of vegetable oil
  • 1 tbsp of chana dal
  • 5 whole dried kashmiri chillies
  • 2 garlic cloves, peeled
2
Cook for another 3–5 minutes until the garlic begins to colour, then add the tomatoes, a pinch of salt and the turmeric. Sauté until the tomatoes break down (about 5–10 minutes), then transfer the contents of the pan along with the reserved chana dal into a blender and blitz until smooth. Taste for seasoning – you may need to add a little water if it’s too thick
3
To temper the tomato chutney, heat the teaspoon of oil in a pan, then add the mustard seeds and ural dal. When the urad dal turns golden, add the curry leaves and broken chilli. Finally, add the asafoetida, cook for a few seconds, then pour the tomato chutney into the pan. Give everything a good mix then set aside until ready to serve (or reserve in the fridge if making further in advance)
4
Make the ghati masala (which can also be done in advance) by placing the oil in a small pan over a medium heat. Add the garlic cloves, cook for 1 minute then transfer to a food processor or blender. Toast the sesame seeds for 30 seconds in the same pan, then transfer to the food processor along with the rest of the ingredients. Blitz to a coarse powder, then taste for seasoning. Keep in an airtight container in the fridge for up to 15 days
5
To cook the chicken wings, remove the tips from each wing and trim them into neat pieces. Place them in a bowl and add the ginger-garlic paste, 1 tablespoon of vinegar, turmeric and a pinch of salt. Mix well and set aside for 15 minutes
6
Add the Kashmiri chilli powder, green chilli, rice flour, cornflour, Malabar pepper, ginger and the rest of the vinegar to the wings and mix well. Set aside for 1 hour
7
Preheat a deep-fat fryer or deep pan of oil to 160°C
  • vegetable oil, for deep-frying
8
Deep-fry the marinated chicken wings in batches for 10–12 minutes, until very crisp and a deep golden colour. For the last 30 seconds, briefly deep-fry the red chilli and curry leaves until crisp and lightly coloured
9
To serve, place a large spoonful of tomato chutney on a serving platter. Arrange the chicken wings alongside, then scatter over the coconut, coriander, pickled onions, ghati masala and fried curry leaves. Finish with the fried red chilli and serve
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Malabar chicken wings

 
 

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