Indian spiced chicken wings and bhel puri potato skins

1. 1

   Place the ginger, garlic, turmeric, fenugreek leaves, chilli powder, garam masala, yoghurt and lemon juice in a large bowl and mix to combine. Add the chicken wings and leave to marinade in the fridge for at least 2 hours.

2. 2

   Preheat the oven to 200C/180C Fan/Gas 6.

3. 3

   Place the marinated chicken wings into a lined baking tray and place in the oven for 30-40 minutes.

4. 4

   To make the wings garnish, mix all the ingredients together and sprinkle over the finished wings.

5. 5

   To make the chilli chutney, soak the dried chillies in a bowl of just-boiled water to soften. Drain, then transfer the chillies to a food processor along with the remaining ingredients and blend into a paste.

6. 6

   To make the bhel puri potato skins, pre-heat the oven to 200C/180C Fan/Gas 6

7. 7

   Mix the oil and marsala together in a bowl and rub the mix all over the potatoes.

8. 8

   Place on a baking tray and cook for 50 minutes to an hour, depending on the size of the potatoes.

9. 9

   Once cooked and cool enough to handle. Cut in half and scoop out the potato, leaving the shell intact. Place the potato in a bowl and mash with a fork.

10. 10

    Add the remaining ingredients and mix to combine. Scoop the mix back into the potato skins and place back in the oven for 15-20 minutes.

11. 11

    Spoon the chilli chutney onto a serving plate and top with the cooked potato skins. Garnish with the pomegranate and chopped coriander.

12. 12

    Serve the potato skins and spiced chicken wings together.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.