Coriander & Mint Raita:
250ml double cream plain yoghurt
Small handful of fresh coriander, chopped
15 mint leaves, chopped
2 green chillies, deseeded and chopped
A squeeze of fresh lemon juice
NOMU Sea Salt and NOMU Black Pepper
Tandoori Wings:
16 free-range chicken wings
NOMU Tandoori Rub
500ml double cream plain yoghurt
Preheat the oven to 180 °C.
To make the raita, pour the yoghurt into a bowl and add the chopped coriander, mint and chilli. Squeeze in the lemon juice and season to taste with Salt and Black Pepper. Blend until smooth using a handheld blender.
Trim the tips off the chicken wings and season generously with the NOMU Tandoori Rub. Place on a baking tray and roast the wings in the oven for 20 minutes. Remove and allow to cool slightly.
Mix the yoghurt with about 3 tablespoons of NOMU Tandoori Rub (Add more if you want a stronger flavour). Coat the chicken wings in the yoghurt mixture.
Braai the wings over medium-heat coals and continue to baste with the yoghurt mixture. As soon as you have a lovely Tandoori crust you’re good to go. Serve the tandoori wings with the raita.
Coriander & Mint Raita:
250ml double cream plain yoghurt
Small handful of fresh coriander, chopped
15 mint leaves, chopped
2 green chillies, deseeded and chopped
A squeeze of fresh lemon juice
NOMU Sea Salt and NOMU Black Pepper
Tandoori Wings:
16 free-range chicken wings
NOMU Tandoori Rub
500ml double cream plain yoghurt
Preheat the oven to 180 °C.
To make the raita, pour the yoghurt into a bowl and add the chopped coriander, mint and chilli. Squeeze in the lemon juice and season to taste with Salt and Black Pepper. Blend until smooth using a handheld blender.
Trim the tips off the chicken wings and season generously with the NOMU Tandoori Rub. Place on a baking tray and roast the wings in the oven for 20 minutes. Remove and allow to cool slightly.
Mix the yoghurt with about 3 tablespoons of NOMU Tandoori Rub (Add more if you want a stronger flavour). Coat the chicken wings in the yoghurt mixture.
Braai the wings over medium-heat coals and continue to baste with the yoghurt mixture. As soon as you have a lovely Tandoori crust you’re good to go. Serve the tandoori wings with the raita.
Coriander & Mint Raita:
250ml double cream plain yoghurt
Small handful of fresh coriander, chopped
15 mint leaves, chopped
2 green chillies, deseeded and chopped
A squeeze of fresh lemon juice
NOMU Sea Salt and NOMU Black Pepper
Tandoori Wings:
16 free-range chicken wings
NOMU Tandoori Rub
500ml double cream plain yoghurt
Preheat the oven to 180 °C.
To make the raita, pour the yoghurt into a bowl and add the chopped coriander, mint and chilli. Squeeze in the lemon juice and season to taste with Salt and Black Pepper. Blend until smooth using a handheld blender.
Trim the tips off the chicken wings and season generously with the NOMU Tandoori Rub. Place on a baking tray and roast the wings in the oven for 20 minutes. Remove and allow to cool slightly.
Mix the yoghurt with about 3 tablespoons of NOMU Tandoori Rub (Add more if you want a stronger flavour). Coat the chicken wings in the yoghurt mixture.
Braai the wings over medium-heat coals and continue to baste with the yoghurt mixture. As soon as you have a lovely Tandoori crust you’re good to go. Serve the tandoori wings with the raita.
Coriander & Mint Raita:
250ml double cream plain yoghurt
Small handful of fresh coriander, chopped
15 mint leaves, chopped
2 green chillies, deseeded and chopped
A squeeze of fresh lemon juice
NOMU Sea Salt and NOMU Black Pepper
Tandoori Wings:
16 free-range chicken wings
NOMU Tandoori Rub
500ml double cream plain yoghurt
Preheat the oven to 180 °C.
To make the raita, pour the yoghurt into a bowl and add the chopped coriander, mint and chilli. Squeeze in the lemon juice and season to taste with Salt and Black Pepper. Blend until smooth using a handheld blender.
Trim the tips off the chicken wings and season generously with the NOMU Tandoori Rub. Place on a baking tray and roast the wings in the oven for 20 minutes. Remove and allow to cool slightly.
Mix the yoghurt with about 3 tablespoons of NOMU Tandoori Rub (Add more if you want a stronger flavour). Coat the chicken wings in the yoghurt mixture.
Braai the wings over medium-heat coals and continue to baste with the yoghurt mixture. As soon as you have a lovely Tandoori crust you’re good to go. Serve the tandoori wings with the raita.
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Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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