Sticky Tamarind Chicken with Soured Cream Dip Recipe

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Sticky Tamarind Chicken with Soured Cream Dip Recipe


  • 3 tbsp tamarind paste
  • 2 tbsp dark soft brown sugar
  • 2 tbsp soy sauce
  • 3 tbsp clear honey
  • 1 tbsp olive oil
  • 5cm (2in) piece fresh ginger, grated
  • 2 garlic cloves, crushed or grated
  • 1 tsp chili flakes
  • 12 chicken wings

For the dip

  • 1/2 lime, zested and juiced, plus extra lime wedges to serve
  • 150ml pot soured cream
  • small handful coriander, chopped, plus extra sprigs to garnish


  • In a dish, combine the tamarind, sugar, soy, honey, oil, ginger, garlic and chilli.
  • Add the chicken and turn to coat.
  • Cover and chill for at least 1 hour or overnight.
  • Preheat the oven to gas 6, 200°C, fan 180°C.
  • Remove the chicken wings from the marinade and arrange in a roasting tin; season well.
  • Cook for 25 minutes, turning halfway and basting with any leftover marinade, until cooked through with no pink meat showing.
  • Alternatively, cook the wings on the barbecue (the coals should be white-hot with no trace of flame – this takes about an hour with traditional coals) for 20-25 minutes, turning frequently and basting with the leftover marinade, until cooked through.
  • Meanwhile, mix the dip ingredients in a small bowl; season.
  • Set aside. Scatter the wings with the extra coriander sprigs.
  • Serve with the dip and lime wedges for squeezing over.

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