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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