Tandoori Wings With Cucumber Yoghurt Recipe

Posted on
Photo: Tandoori wings with cucumber yoghurt recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Tandoori wings with cucumber yoghurt Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Tandoori wings with cucumber yoghurt.

Wondering what’s for dinner tonight? Just wing it!

To Prep 0:10
To Cook 0:50


1/3 cup tandoori curry paste
1/2 cup plain yoghurt
2 tablespoons chopped fresh coriander
1.5kg chicken wings
Steamed basmati rice, small fresh mint leaves and lime wedges, to serve

Cucumber yoghurt

1 Lebanese cucumber, grated
2 tablespoons chopped fresh mint leaves
1 cup plain yoghurt


Step 1 To make the cucumber yoghurt: Combine cucumber, mint and yoghurt in a bowl. Season with pepper. Cover. Refrigerate until needed.

Step 2 Preheat panggangan to 180°C/160°C fan-forced. Line a baking tray with baking paper. Combine curry paste, yoghurt and coriander in a large bowl. Add wings. Toss to coat. Transfer to prepared tray.

Step 3 Bake for 50 minutes or until browned and cooked through. Serve tandoori wings with cucumber yoghurt, rice, mint and lime wedges.


You could marinate the wings the night before and store, covered, in the fridge for the flavours to develop before cooking.


Energy 2777kJ
Fat saturated 16.00g
Fat Total 49.00g
Carbohydrate sugars 15.00g
Carbohydrate Total 16.00g
Dietary Fibre 2.00g
Protein 40.00g
Cholesterol 198.00mg
Sodium 995.07mg

All nutrition values are per serve.

Super Food Ideas – November 2009 , Page 26
Recipe by Kim Coverdale

Photography by Steve Brown

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *