Tandoori chicken reminds me of growing up, my mum often cooked this when we had gatherings, usually using chicken legs and thighs, thought I would give the recipe a go with wings. I also made the marinade into a dip, like a tikka masala curry dipping sauce…delicious.

• Chicken wings 500g
• 1 lemon
• 1 tsp sea salt
• 1 tbsp. coriander seeds/ powder
• 1 tbsp. cumin seeds/ powder
• 6 green cardamon seeds only
• 6 whole cloves
• 2 inch chunk of ginger, peeled
• 3 cloves of garlic, peeled
• 1 tsp. turmeric powder
• 1 tbsp. paprika
• 1 tsp. chilli powder
• 1 tbsp. tomato puree
• 200g natural yoghurt (I used greek)
• 1 tbsp. honey
• 200ml coconut milk

• Squeeze the juice of the lemon over the wings and sprinkle over the salt. Mix well, cover and marinade for 30 minutes.
• If using the seeds, dry fry the coriander, cumin with the cardamon and cloves until you smell an aroma. Remove and scoop into a blender, add the ginger, garlic, turmeric, paprika, chilli powder and puree. Blend.
• If using powders just place all of the spices into the blender along with the ginger, garlic and puree. (Using seeds gives a better depth of spice but either way is good for this recipe).
• Blend to be a paste, add a little water if necessary. Mine wasn’t fully smooth but that is fine.
• Whisk this into the yoghurt. This creates a natural orangey yellow colour, if you like the tandoori to be more red add a little touch of food colour. I use Indian food colour powder. Mix well.
• Pour the marinade over the wings and leave in the fridge for at least an hour, longer if you can.
• To cook, heat the oven to the highest temperature.
• Cover the chicken with foil and place into the pre-heated oven. Cook for 10 minutes then reduce the heat to 180-200 degrees.
• After 15 minutes remove from the oven, place the wings onto another baking tray lined with parchment, turn the oven back to high.
• Place the marinade pan straight onto the heat (if you can, if not pour into a saucepan) add the honey. Whisk and reduce, then brush some of this over the wings.
• Place the wings back into the hot oven for another 10 minutes, or until a little charred.
• Pour the coconut milk into the sauce on the hob and whisk, this is your dip.
• Serve the wings with this hot dip.

Note: You can cook these on the BBQ, cook them in the oven covered as first step, then brush with marinade and finish them off on a hot BBQ!