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Recipe: Pan-seared tikka chicken wings

 Today we make pan-seared tikka chicken wings [Courtesy, Chef Ali Mandhry]

Today we make pan-seared tikka chicken wings.


1kg chicken wings

1 cup thick yoghurt

Salt to taste

1 teaspoon black pepper

1 teaspoon paprika

1 teaspoon turmeric powder

1 teaspoon ginger mince

1 teaspoon garlic mince

2 chicken bouillon cubes, crushed

1 tablespoon oil 

1 cup tamarind sauce (thick)

1/4 teaspoon orange

ood colour

2-3 tablespoons vegetable  oil


Mix all the ingredients in a bowl.

Pour the marinade over the wings and marinate for 30 minutes (you can also marinate overnight).

In a non-stick pan over high heat pour the vegetable oil.

Once the oil is hot pan-sear the wings until golden brown on both sides to give you that char flavour.

Remove from the pan and coat the chicken with the remaining marinade to add extra


Bake in an oven at 180°C for 30 minutes.

You can also use an air fryer (this should take less time, depending on air fryer model).

Serve with chips or mashed potatoes.


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