Tandoori Chicken Wings, Sesame Hassleback Aubergine & a Green Tikka Potato Salad

An elevated Indian barbecue by @nishascookingagain that brings the theatre, flavour and finesse of restaurant dining to your garden. A three-part spread with Tandoori Chicken Wings, Sesame Hasselback Aubergine and a Green Tikka Potato Salad.

Time

30 mins
Cooking

servings

Allergens

Dairy, Peanut, Sesame

Ingredients

Tandoori Chicken Wings: 1kg chicken wings, 400g Padron peppers, 2 tbsp Classic Tandoori Marinade, Juice of 1 lemon Ghee, to finish Coriander, to garnish Sesame Hasselback Aubergine with Paneer: 1 aubergine, hasselbacked 200g paneer, thinly sliced 2 tbsp Gymkhana Peanut & Sesame Chutney 400g tin crushed tomatoes 1 tbsp Roasted Garlic & Chilli Marinade Coriander, to garnish Green Tikka Potato Salad: 500g miniature potatoes, boiled until tender 2 tbsp Greek-style yoghurt 1 tbsp Green Tikka Marinade Salt, to taste Pickled onions and chives, to garnish (optional)

Method

Tandoori Chicken Wings: Marinate the chicken wings in the Classic Tandoori Marinade for at least 1 hour. Thread onto skewers with the Padron peppers and BBQ until charred. Brush over ghee to finish, then top with a squeeze of lemon and some chopped coriander. Sesame Hasselback Aubergine with Paneer: Mix the sliced paneer with the Peanut & Sesame Chutney and insert into the hasselbacked aubergine. Grill until cooked all the way through. Meanwhile, mix the crushed tomatoes with the Roasted Garlic & Chilli Marinade. Place the cooked aubergine on top of the tomato sauce and garnish with coriander. Green Tikka Potato Salad: Mix the yoghurt and Green Tikka Marinade with the cooled, cooked potatoes. Garnish with chives and optional pickled onions.

Time

30 mins
Cooking

servings

Allergens

Dairy, Peanut, Sesame

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Tandoori Chicken Wings, Sesame Hassleback Aubergine & a Green Tikka Potato Salad

Ingredients

Method

Green Tikka Marinade

Classic Tandoori Marinade

Roasted Garlic & Chilli Marinade

Peanut & Sesame Chutney

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