Kashmiri chicken wings, served with a Chef's special dunking broth.





Balti mince and peas. Mutton. 10/10.





Rob

Chicken looks lovely, what's the special broth?

Hi Martin. Sieved stock left over from the wings. There wasn't much, but seemed a shame to throw it out. Did a 1.1 kg batch of these, which cost £2.89 (Asda) I think. For the marinade oil, g/g paste, Mumtaz Kashmiri basaar, Maggi Hot & Sweet sauce, dark soy, green chillies, red chilli flakes and salt. Hob cooked. Added some dairy butter at the end. Finished off under the grill.

Rob

Almost forgot. Freshly squeezed lemon/lime. Or, a pinch of granulated citric acid.

Rob

Cheers Rob
How are they cooked on the hob, water added with the marinade?

Only asking, as I usually do chicken thighs straight in the oven and basically all that's left in the pan is fat.
Which I don't think would make a great broth. 

Quote from: Kashmiri Bob on February 18, 2026, 07:59 PM
Kashmiri chicken wings, served with a Chef's special dunking broth.





Balti mince and peas. Mutton. 10/10.





Rob

I don't see any pictures 

No added water. I should have said ingredients instead of marinade. There is plenty of water already in these cheapo wings. Add oil and g/g paste first, then the powdered spice. Chilli sauce mixed in next. Add the wings and sear on high heat. Butter and green chillies when chicken is cooked through. Grill briefly. Red chilli flakes to finish.

Based on this approach:

https://youtu.be/myVavHrIMpk?si=2XcrEmEZuP6J1Gb2

I am just too tight to put the oven on for most things these days. Hence the dispo BBQs.

Rob