Lemon Rice
Nimbu Chaul
- medium
- 107.KViews:
Hari says
Usually chicken skin is a bit of a no, no with indian cooking but I do like a crispy chicken wing so for these I tend to leave the skin on. When cooking wings in this way make sure you do it gently, this will ensure that all the fat is rendered out. The fat then needs to be poured away to get them really nice and crisp.
Cumin is the most frequently used spice in Indian cuisine and when used whole it gives a musky aromatic that has a nutty texture. I think this dish makes a tasty little starter or a lovely bit of finger food to share with your pals.
Typical values* | per Serving |
---|---|
Calories | 467 |
Fat (g) | 37 |
of which saturates (g) | 8 |
Carbohydrates (g) | 9 |
of which sugars (g) | 1 |
Fibre (g) | 1 |
Protein (g) | 29 |
Salt (mg) | 708 |
Phil
I absolutely love these by far my favourite chicken wings,one question..where does the coriander seeds come in to the recipe?
Have a great day :)
Phil
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