These are the most delicious creamy chicken wings that are packed with flavour and lipsmackingly good. The recipe is by Gurd Loyal and his new book – ‘Mother Tongue’
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the ‘Christmas bake off 2016’.
Her first book ‘The Cardamom Trail’ came out in April 2016.
Her second book ‘Chai, Chaat & Chutney’ came out in July 2017.
Her third book ‘Chetna’s Healthy Indian’ came out in Jan 2019.
Her fourth book ‘Chetna’s Healthy Indian Vegetarian’ came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!
Hey guys welcome back to my channel I am So excited because I've got a lovely Very very close friend Gurudev in my kitchen hello hi Um and you know what Gurdeep is an amazing cook Really really really really Lovely guy but he has got the most Awaited book finally coming up it's been A while coming it has been a little While coming and I want to show you the Beautiful cover Look at that mother tongue I'm Gonna Leave the link to the book obviously as Always in the description you can check Out gurudev's Instagram but he's here to Cook for us I am and I'm using the Chatnam mug the prize 10. I get to Return it today what are What I uh we're gonna get two recipes From the boat so one is tahini Malai Chicken wings with Crispy garlic okay And then we're gonna do some balti Chalet okay so the balti chole if you Want to watch you'll have to come back To the channel so don't forget to Subscribe subscribe hit the Bell button So you get a notification but today we Are making this lovely oh my God I'm so hungry so the recipe says to get 10 chicken wings I just want to inform You that I've got 20 because that's not Okay But they double perfect
Enough yeah so let's get cooking let's Go so we're moving straight To the pan straight to spices right Straight devices so I'm going to start By taking green Codman and we're going To take about 15 of these so quite a lot What I'm gonna do Um what I'm going to do is I'm just Going to bash them up just to get those Inner seeds out now you don't have to do This fully because lost view Um because we are going to whiz them up But it just breaks them up a little bit I'm gonna put those in Okay and then I'm also going to put in a Tablespoon of coriander seeds And also A teaspoon of agwein That's why it's called caramel seeds It's one of my favorite it's like my one Of my absolute favorites kind of like Slightly a nicey I'm just gonna Very very quickly let this fly up just a Little bit and take them off the heat Okay And then the other thing I'm going to Add now you add this last because they Have a tendency to burn is I'm going to Add a teaspoon Of white sesame seeds and just Gonna let those just Brown off because What you're trying to do is release all Those Aromas from the spices Um but you can smell the archway and
It's like it's like thyme oregano but Like Indianified in like a really good way Um cool so those are tasted up so we are Still making uh the quantities are for 10 chicken wings we are making a Concentration right now but I'm gonna Double this up in a second yeah so um I am using a pestle and mortar to grind This but you guys can use like a coffee Grinder which is what good if you use so I use yeah Um Powder yeah yeah so all those toasted Spices I'm grinding them and we're using A piece of mortar now if you're lazy Like I usually am you would use a coffee Grinder or a spice grinder but actually Using pasta mortar gets much more flavor And the reason is it's actually quite Interesting so when you use a grinder You basically Force the spices to sort Of cut in the way that the grinder goes But if you bash them like this Um you actually break the seeds in a Natural way that they want to be broken And therefore they release more of that Oils so you get way more flavor and you Get a bit of a workout which you know Can I just see it smells incredible so That's looking like a room yeah it's a Really good powder about what you want You don't want it too grainy because you Still want a little bit of bite in there
But there you go Now we've got the dry spice mix we're Gonna make the paste so with the paste We're going to use Garlic got about eight cloves here we've Got a good piece of Ginger that's like Two thumbs worth so a lot of Ginger We're gonna use some green chilies now We're gonna use two because I think it's Nice to have a bit of a kick and Remember there's tahini in there and Cream which is gonna sort of mute that Down a bit so you want that to kind of Come through Um and then either lemon juice or lime Juice you can use either uh and then You're zesting it as well I'm zesting it Well because I do want to get all of That flavor out of the lime of the lemon So I'm just gonna do that now so you Have got the ginger garlic chili lemon Juice and lemon zest zest and then You've added some Black pepper and uh I put in a teaspoon Okay and then and then I'm gonna add Some salt so I've got about one and a Half teaspoons here this is smoked salt Now the reason is because I love that Smoky charred flavor and actually I love Tahini and smoked salt together it's so Good if you can't find it just use Normal salt Um but if you can find tomato sauce it's Quite easy to find now in supermarkets
Add some uh turmeric for delicious Earthiness in color now if you've got Fresh turmeric use that because it's got Like a lovely gingery flavor yeah my Wine vinegar So I'm gonna add These are sort of teaspoons I guess I'm Probably going to add about Four or five of these You want it quite acidy because remember There's going to be lots of cream And honey going into this great now all We're going to do is whiz that up to a Paste So now what we're going to do is we're Going to bring everything together to Make the spice paste which is what's the Marinade isn't that a gorgeous color so This is the the wet paste that we made We've got the dry ingredients there We're going to pep that up with a little Bit of garam masala as well this is Actually my own mix from the book Um but just use whatever one you've got Or you can you can make a fresh batch as Well Um and then we're also going to add to That some tahini and then some double Cream so what's great about these two is That where you'll see when it goes into The oven is the tahini and the double Cream that really chars up and kind of Creates that kind of tahini Tandoori Style
Effect so yeah let's get these all into The bowl In the instructions I just put it all Into the same grinder sometimes I'm just Mumbling don't mind me just uh what Maybe my interesting question I just I'm From a really foodie family and I am Always I've always been interested in Like the intersection of like food and Identity and like how Cuisines travel And like the idea of being British and Indian because I'm Indian Punjabi but Was born in Leicester so I just wanted To write a book that kind of celebrated All of this like the idea of being both British and Punjabi which is what you Are as well it's this whole thing of you Know telling the different stories Um and kind of honoring that tradition But by putting my own story on it so the Title is like a little bit ironic it's Not actually my mum's story it's my Story but then my mom's story is also my Mom's story so it's kind of this sort of Uh I don't think it was ever and also I Just wanted an excuse to put loads and Loads of flavors into recipes and code Play with flavor because actually you'll See that's a big thing for me is Actually mixing flavors from different Cultures so whether it's things like Indian masalas with things like tahini And just kind of seeing what it does I'm Like really into mixing flavors from
Different cultures and hopefully these Wings will be an example of that And then Some cream That's what five Um yeah I think that's about it that's About 50 miles And then add four tablespoons of tahini Now some tahinis are really sort of Liquidy some can be Quite This is quite a sort of good liquidy Hand thingy one so it says four Tablespoons I'm using a teaspoon but I'm Gonna add probably about five of these Beautiful babies just a little bit more Maybe let you go if it needs a bit more Cream we can add that in Going to whisk this all up I cannot wait It makes it's like there's marbling Things that you used to do at school so You've got everything in there so that Dry spice mix bit of the gram of Sala The tahini the cream Salt It's really let me and you know what if You don't want to make chicken if you're Vegetarian this is a really great paste For things like paneer tofu Um you can even do it on things like Mushrooms and make like tahini mushroom Burgers it's a really great paste for All sort of stuff and actually if you
Water this down with just some water Maybe more double cream it actually Makes a really good dip Very Punchy but good one now You've got some lovely chicken wings Here whole Wings you could use thighs I Mean I wouldn't use breasts because you Really do want the bone and what we're Going to do is with each of these we're Just gonna slash them a little bit just Like that you just want to break the Skin basically just one or two on each One because then what you do is you're Going to get that flavor much deeper Kind of into the core so try and find Sort of the most fleshy bits there you Go that's plenty like two or three Depends on what Wings you've got and Then we're going to sleep them there and Then what we're gonna do when these are All slashed we are going to Smother them in the marinade and then Leave them in the fridge for I say at Least three or four hours if you want to Get the most but actually overnight we Don't have three or four hours because We are impatient and um but Um three or a half hours if you can Um it has 15 minutes 15 minutes is Perfect thank you 15 fast forward in 15 Minutes it's all good oh if you're Feeling precious you can use a spoon but Just use your hands that's what the go Indian style use your hands
You know use your hands scoop it right In you want to get all of that onto There and what you want to do is smother Them all over inside and out and Actually the thing that you really want To try and do I'm not going to leave any of that there What you really want to try and do is to Get them get that pace into those Grooves because if you get it into those Grooves they're going to really take That flavor on Much deeper kind of into the thingy so There you go so I'm just gonna smother Can't do this with the spoon you can't Do this with spoons no Use your hands use your hands get stuck In get messy It's quite therapeutic yeah very very So how hot should the oven be We are going to have that on 180 degree Fan so quite hot and actually they're Going to cook for quite a long time Because so sort of depending on how big Your wings are I say around 40 to 45 Minutes and we're just gonna leave them We don't have to do anything with them Um uncovered and actually if they when They come out they don't quite have that Sort of child that you want either leave Them in there for next five minutes or Whack them under the Hot Grill because What you do want you want them to be Nicely charred on the outside cool so
These have done a magic three hours by The magic of Television so we're just Gonna put them onto the tray now these Because you've got the tahini which is Sort of quite oily and you've got the Cream which is quite kind of fatty I Don't drizzle them with oil Um you can drizzle with oil if you like But they actually don't need it no they Don't need Extra fat and calories the thing I would Do though is give them a bit of space Because what you want is for them to Have enough space for any steam to Escape Um not crowded so I'm probably you know I'm gonna maybe put one more on here but Probably no more than that because That's how you're going to really get That kind of char on there we're gonna Put these in the oven so reminder it's a 180 degree fan I'm just going to put Them there right in the middle For 48 45 minutes check in on them after About 35 minutes see how they're doing Um yeah about 40 45 minutes Just leave them They're ready it's been for about 45 Minutes Um Can you smell that could you smell you Can smell them There you go look at that char So good
So so good and they look like really Meaty because usually when you make um Kind of chicken wings they look like him Looking it's nice these look really Meaty and like Look at that Char look at that bubbling It's like they smell so good I'm gonna Shut the oven Now Just gonna put these onto a really nice Plate They're hot but you know I've got Asbestos Indian fingers yes I know I think it's a genetic thing Um Oh this smells so good Final little flourish just a little bit Of freshness I'm just gonna put a little Bit A fresh coriander just because it gives It a nice little earthiness And just to Give you a bit more of a hint of what The main flavor is that's in there with The Masala just a little drizzle of Teeny just over the top And that is my tahini Malai wings from Other tongue Thank you We're definitely gonna taste this [Music] Foreign Foreign Charred
Look at that it's just completely Delicious look at that it's really Charred Cooked through It's so good We're gonna eat we're gonna eat okay Grab one grab a big one okay right And this is like a no Cutlery situation Definitely right Cheers Cheers That is Packed with flavor What do you think you know what hmm I I You guys know I love chicken Huh Oh my God It was good a flavory bit yeah it's Pretty intense We can speak we can talk why I know we Got your spider Videos Oh it's so good It's not like charred Masala Tangy Creaminess you've named it but yeah I Don't need him a lie that's taking him Alive which is um I said Malay in your like your accent it I say Malay and as you said Malai Malai She's a good Pizza Guys you really Need to give this a go you know what I'm Gonna try this with chicken thighs yeah It's really good with finds as well Yeah You have got to try that so try these Wings you must try them
Sweet more Oh Bye guys bye see you next time So it's a lot of ingredients but This is what you get and the ones you Have in the evening Are going to be If you love that Masala tahini It's one of my favorite recipes actually Mmm it's so good
