Chicken and spice kinda go hand in hand ..........usually churning up a lovely dish in the end. This dish has gravy in it but it coats the wings pretty well and the honey garnish adds a glaze and cuts through the spice....How much spice and how much honey is a personal choice.....keep it subtle i shall say :)
350 gms of chicken wings
2 large onions finely sliced
2 medium tomatoes finely chopped
a tsp of ginger garlic paste
2 tsps of Chicken masala ( I have used the brand Eastern)
A tsp of dark soy
1/4 t0 1/2 tsp of honey
salt as appropriate
oil for cooking
Crushed pepper & chopped spring onion for garnish
For the Marinade:
6-8 Kashmiri chilly whole
2-3 Dry red chilly whole
6 pods of garlic
salt to taste
2 tsps of Lime Juice
2 tablespoons of sesame oil.
Step 1: Soak the dry chilly in warm water for about 15-20 minutes.Drain out and make a fine paste of it with garlic, salt,lime juice and sesame oil.Marinate the washed and towel dried wings in the paste for about 15 minutes. Pan fry the wings on very low heat...the juices would seep out of the chicken,let it simmer and turn the wings to coat the marinade around it. Turn off the heat.
Step 2: heat oil in a wok, fry the onions along with the ginger garlic paste until pale brown and add the chopped tomatoes. Adjust salt and stir occasionally till the tomatoes cook and melts down to a gravy.Add chicken masala ,pour in the soya sauce and stir well till it all comes together to a thick gravy.
Step 3: Remove the pan fried wings onto a plate....and pour out all the juices & oil into the masala...stir for a minute ....and now add the chicken wings..let it simmer in the gravy on low heat. keep it covered. Stir in between to ensure the gravy does not stick to the bottom of the pan.Once the juices have all been absorbed and the pieces get a tinge of brown... add the honey...Ideally keep it at 1/4 tsp...all it needs is a glaze , we do not want it sweet :)
garnish with crushed pepper ( if u really like spice) and chopped sping onions...Serve hot!