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Tandoori Chicken with Coriander & Mint Yoghurt Sauce
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Tandoori Chicken with Coriander & Mint Yoghurt Sauce

Ingredients

Chicken wings:

2 garlic clove(s) , crushed
2 cm piece ginger , grated
30 ml coconut oil
15 ml lemon juice
7.5 ml garam masala
5 ml cumin
5 ml paprika
2.5 ml ground coriander
2.5 ml turmeric
250 ml LANCEWOOD® Double Cream Plain Yoghurt
salt  to taste
16 chicken wing(s)

Coriander & mint sauce:

1 cucumber  - 10 cm piece, finely diced
30 ml fresh coriander , chopped
15 ml fresh mint , chopped
2 spring onion(s) , thinly sliced
250 ml LANCEWOOD® Double Cream Plain Yoghurt
salt  to taste

Method

Chicken wings:
In a large bowl, combine all the ingredients for the chicken wings.

Score the chicken wings and add to the sauce. Mix to coat.

Cover and refrigerate for at least 2 hours.

Place on a wire rack on a baking sheet and bake in a preheated oven at 200°C for 25 – 35 minutes. 

Coriander & mint sauce:
Combine all the ingredients for the yoghurt sauce and serve with chicken wings.

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