Butter Chicken Wings

Butter Chicken Wings

Main Course

  • 2

    Number of People

  • Cheap

    Cost

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 1 onion, finely chopped
  • 3 tbsp extra virgin olive oil
  • 1-inch piece of ginger, peeled and finely chopped
  • 3 cloves garlic, peeled and finely chopped
  • 750gms chicken wings
  • 3 heaped tbsp Pataks Butter chicken paste
  • 2 cups medley tomatoes, halved
  • ½ cup coconut yoghurt
  • 1 cup fresh coriander leaves
  • 1 cup fresh mint leaves

Preparation

This recipe is created by Jason Roberts as part of the Share a Plate with a Mate campaign partnership with Oz Harvest. #Cook2Connect

1. Heat a medium-sized pan over moderate heat, brown the chicken wings in a couple of batches till evenly coloured and golden, remove from pan and set aside. 2. Add onion to the pan and sweat for a few minutes till soft and translucent. 3. Add in the ginger and garlic, cooking for a further minutes before adding in the butter chicken paste to sizzle for a few moments to release all the goodness. 4. Add in the yoghurt along with a cup of water, return the wings to the sauce, cover with a lid and lower the heat to a medium low temperature, continue cooking for a further 15 minutes 5. Remove from heat and allow to rest for 10 minutes before serving 6. Top with fresh coriander and mint before serving

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