Chicken Tikka Wings
wa `alaykumu s-salāmu. For delivery please?
Ah yes, Madam.
Chicken Tikka. Lamb chops, eight pieces. One hummus. One yogurt salad.
Is that it for tonight?
Yes, thank you.
And that is the conversation I have at least once a week with our favorite nearby hole-in-the-wall delivery place. It is inexpensive, hot, fresh, and delivered to our door in less than 20 minutes. It is definitely going to be one of the things I will miss most when we eventually leave Bahrain.
Just like hummus, I’ve felt like their chicken tikka marinade was something I had to master for myself. They serve this as cubes of chicken breasts which have been marinated and then grilled. I decided to give it a little twist and make them into chicken wings instead. They turned out with the almost the same flavor of the delivery version we have all come to love so much.
|Chicken Tikka Wings||
5.0 from 3 reviews
- 2 Pounds Chicken Wings
- 1 Teaspoon cumin seeds, toasted
- 1 Teaspoon coriander seeds, toasted
- 2 Cups whole-milk yogurt
- 5 Garlic cloves, chopped
- 1 Tablespoon piece fresh ginger, peeled and chopped
- 3 Tablespoons vegetable oil plus additional for greasing pan
- 3 Tablespoons fresh lime juice
- 1 1/2 Teaspoons salt
- 1 Teaspoon ground turmeric
- 1 Teaspoon garam masala (Indian spice mixture)
- 1/2 Teaspoon black pepper
- 1/2 Teaspoon cayenne
- Chopped Cilantro and Lime wedges to serve
- Put all of the ingredients (expect the chicken) into a food processor and blend until smooth. Transfer contents into a plastic bag and add the chicken.
- Marinate the chicken at least 6 hours, preferably overnight.
- Prepare grill and grill chicken over direct heat 3-4 minutes per side until browned and cooked through.
- Top with chopped cilantro and serve with lime wedges
While this came out exactly like the version we have delivered, we like our wings with a little more kick, so I would add more cayenne if you like a kick too!
And yes, that is the extent of my Arabic. I swore I would learn before we came, but everyone speaks English, so I had a hard time sticking to my conviction!
Recipe adapted from Chicken Tikka from epicurious.com