Monday, 8 July 2013

Recipe - Shore-E-Murgh (Spicy Chicken Wings)

If you look at kebab shop menus from around the Glasgow area, you'll occasionally come across Shore-E-Murgh wings.  Slightly curried, slightly spicy, they're occasionally referred to as 'Chaat Wings' or even 'Buffalo Wings' (which is an odd title given that they aren't remotely like American Buffalo Wings as we know and love them).  They're a cheap, cheerful and easy dish to make, so let's do exactly that.

Chicken Wings are a great fast-food to make yourself at home for three main reasons.  Firstly, raw chicken wings are cheap in comparison to other cuts of chicken.  Secondly, there are a huge number of different marinades, recipes and cooking methods which can be used and with variety being the spice of life, this is a good thing.  Thirdly, takeaway and fast-food chicken wings, although delicious, are ridiculously overpriced by most restaurants, particularly pizza chains who can charge as much as £4-5 for a measly portion of just 6 wings.

When purchasing raw chicken wings, I'd previously advised against going to your local supermarket and instead suggested visiting your local Halal butchers.  This is partly due to price but also due to the frustrating way in which the large supermarkets typically sell their raw chicken wings.  Tesco and Asda, amongst others, generally tend to sell the wings unprepared, leaving the wing-tip on and requiring the buyer to either cook their wings whole, or to spend time preparing them at home before cooking.  This is annoying because wings just don't cook as well when they're still in one whole piece with drum, wing and tip connected.  The wing-tip, although very handy for making chicken stock etc, contains no meat whatsoever and so ends up just getting in the way.

Thankfully, Morrison's have cottoned on to this fact and have recently introduced trimmed and prepared wings as part of their new 'halal market' range.  These wings are absolutely perfect for recreating any number or takeaway and fast-food dishes and I'd definitely advise that you purchase them.

Once you've purchased your wings, you'll want to soak them in a spicy marinade for at least 4 hours, ideally 24 hours and even up to 48 hours if you're the kind of person who can plan your life 2 days in advance.

Ready?  Then let's begin.

Shore-E-Murgh Chicken Wings

  • 6 heaped tablespoons of natural yogurt
  • 1 tablespoon of fresh lemon juice
  • 2 heaped teaspoons of garlic & ginger paste
  • 4 teaspoons of Patak's Tikka Masala curry paste
  • 1/4 teaspoon of dried fenugreek leaves
  • 1/2 teaspoon of chilli powder
  • Pinch of paprika
  • Pinch of turmeric
  • 1/2 teaspoon of garam masala
  • 1 teaspoon of salt
  • 1/2 teaspoon of natural red food colouring (optional)
  • 500g Chicken Wings, trimmed and prepared

In a large sealable food bag or container, combine the natural yogurt, lemon juice, garlic & ginger paste, curry paste, dried fenugreek leaves, chilli powder, paprika, turmeric, garam masala and salt.  Add the red food colouring if desired.

Mix the ingredients thoroughly until well combined.  Add the chicken wings to the marinade and coat well by hand until the wings are completely coated.  Seal the bag or container and place in the fridge for at least 4 hours.  Ideally, marinade the wings for 24 hrs or even up to 48 hours for a fuller flavour.  If marinating for an extended time, give the wings a mix once or twice during the marinating time.

Remove the marinated wings from the fridge 20 minutes before cooking.  Place the wings on a baking tray, removing any excess marinade.

Preheat the oven to 200C / 400F / Gas Mark 6.  Bake the wings for around 40-45 minutes, turning the wings half way through cooking if desired.  This isn't entirely necessary and in-fact, depending on how good your oven is, you might prefer to leave them cooking on one side for the entire cooking time to ensure at least one half of the wings becomes properly crispy and slightly on the burnt side.

When the wings are cooked, remove from the oven and serve garnished with a little chopped fresh coriander.  As you'll notice from the picture below, I didn't do that because I'd forgotten to stock up on fresh coriander.

The wings are great on their own but you could serve them alongside a good curry sauce or salad.  If you're anything like me, you'll probably end up serving them alongside a Naan Bread Pizza.

Happy Cooking!

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