SPICE LEVEL: HOT
SPICES USED
Ingredients
400 g Chicken wings
3 tbsp. Hot Curry paste
2 tbsp. Tikka Masala paste
Onion sliced
30gm each Mixed Peppers Thin Sliced
2 tsp Ginger chopped
2 tbsp. Coriander leaves
1 tbsp. Flour
50g Tomato puree
Method
1. Trim the chicken wings; wash & drain well.
2. Marinate with 1 table spoon each of Patak’s pastes, flour and 100ml water. Keep refrigerated for 20 minutes and deep fry.
3. Heat oil in wok and add chopped ginger, onions, paste and some water. Cook for 4-5 minutes till the spices are cooked.
4. Add tomato puree and cook for 2 minutes.
5. Toss the wings and peppers in the cooked masala and season with salt and some sugar.
6. Garnish with coriander and serve hot.