Juicy, tender chicken wings marinated in a classic tandoori spice blend and yogurt, then baked to smoky perfection. A fantastic appetizer or party snack with a vibrant red hue. Please note, the total time does not include the recommended 4-hour marination period.
Prep20 min
Cook30 min
Soak240 min
Servings4
Serving size: 1 serving
704cal
53gprotein
13gcarbs
Ingredients
1000 g Chicken Wings (About 16-18 wings, drumettes and flats separated)
1 cup Hung Curd (Also known as Greek yogurt. Strain regular curd to remove whey.)
2 tbsp Ginger-Garlic Paste
3 tbsp Lemon Juice (2 tbsp for marinade, 1 tbsp for serving)
2 tbsp Kashmiri Red Chili Powder (Provides color with mild heat)
A quintessential Indian spice blend that delivers a burst of tangy, salty, and spicy flavors. Perfect for sprinkling over fruits, salads, chaats, and drinks to add that signature zesty kick.
Aromatic, protein-packed Tandoori Chicken Wings, perfectly spiced with tangy chaat masala. So good!
This sindhi dish is perfect for snack. With 716.64 calories and 53.72g of protein per serving, it's a nutritious choice for your meal plan.
49gfat
1 tbsp
Kasuri Methi
(Dried fenugreek leaves)
2 tbsp Mustard Oil (For authentic flavor)
1.5 tsp Salt (Adjust to taste)
2 tbsp Butter (Melted, for basting)
1 tsp Chaat Masala (For garnish)
2 tbsp Coriander Leaves (Chopped, for garnish)
1 pcs Onion (Medium, sliced into rings for serving)
1 pcs Lemon (Cut into wedges for serving)
Instructions
1
Prepare and First Marination
Clean the chicken wings and pat them completely dry with paper towels. This is crucial for a crispy finish.
Using a sharp knife, make 2-3 shallow cuts on each wing. This helps the marinade penetrate deeper.
In a large bowl, combine the chicken wings with 1 tbsp lemon juice, 1 tsp Kashmiri red chili powder, and 0.5 tsp salt. Rub the mixture thoroughly into the wings, getting into the cuts.
Set aside to marinate for 30 minutes at room temperature.
2
Prepare the Second Marinade
In a separate large bowl, whisk the hung curd until it's smooth and creamy.
Add the ginger-garlic paste, remaining 1 tbsp lemon juice, mustard oil, and all the dry spice powders: remaining Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, and garam masala.
Add the remaining 1 tsp of salt. Crush the kasuri methi between your palms to release its aroma and add it to the bowl.
Mix everything until you have a smooth, thick, and vibrant marinade.
3
Combine and Marinate
Add the chicken wings from the first marinade into the yogurt marinade.
Use your hands to coat each wing generously and evenly.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight for the most tender and flavorful results.
4
Bake the Wings
Preheat your oven to 200°C (400°F). Line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top.
Arrange the marinated wings on the wire rack in a single layer, allowing any excess marinade to drip off. Do not overcrowd the rack.
Bake for 20-25 minutes, flipping the wings halfway through cooking.
In the last 5 minutes of baking, brush the wings with melted butter for extra flavor and browning.
5
Char and Serve
For an authentic tandoor-like char, switch the oven to the broil/grill setting on high. Broil the wings for 1-2 minutes per side, watching them very carefully to prevent burning.
Once cooked and slightly charred, remove the wings from the oven and let them rest for 5 minutes.
Transfer the hot wings to a serving platter, sprinkle generously with chaat masala, and garnish with fresh chopped coriander leaves.
Serve immediately with onion rings and lemon wedges on the side.
12cal
0gprotein
2gcarbs
0gfat
Ingredients
4 tbsp Cumin Seeds
2 tbsp Coriander Seeds
1 tbsp Black Peppercorns
5 whole Dried Red Chilies (Adjust to your spice preference)
3 tbsp Amchur Powder (Also known as dry mango powder)
2 tbsp Black Salt (Also known as kala namak)
2 tbsp Dried Mint Leaves (Crush them before adding)
0.5 tsp Asafoetida (Also known as hing)
1 tsp Ginger Powder (Also known as sonth)
1 tsp Salt (Adjust to taste)
Instructions
1
Dry Roast Whole Spices
Place a heavy-bottomed pan over low heat. Add the cumin seeds, coriander seeds, black peppercorns, and whole dried red chilies.
Dry roast for 3-4 minutes, stirring constantly to prevent burning. The spices are ready when they become highly aromatic and turn a shade darker.
Immediately transfer the roasted spices to a plate and allow them to cool completely to room temperature. This step is crucial for a fine powder.
2
Grind the Roasted Spices
Once cooled, transfer the roasted spices to a clean, dry spice grinder or a high-powered blender.
Grind into a fine, uniform powder. You may need to do this in batches depending on the size of your grinder.
3
Combine All Powders
In a medium-sized mixing bowl, add the freshly ground spice powder.
To this, add the amchur powder, black salt, crushed dried mint leaves, asafoetida, ginger powder, and regular salt.
Whisk everything together thoroughly until all the ingredients are evenly distributed. For an ultra-fine texture, you can sift the entire mixture through a fine-mesh sieve.
