Tandoori chicken wings. A tandoor clay oven grills and roasts at the same time, but you can get a similar effect by broiling. Chicken wings are ideal for this technique: The meat is protected by a garam masala-spiced yogurt marinade, and the wing tips get crisp. Glaze the wings with store-bought mango chutney after cooking.
Add yogurt, ginger-garlic paste, kashmiri red chili powder, fenugreek leaves, homemade garam masala, turmeric, lemon juice and salt over the chicken wings. Mix it well and refrigerate for at least an hour. Close the bag and knead until the wings are evenly coated with the marinade. You cause stewing brown Tandoori chicken wings using 17 modus operandi furthermore 5 together with. Here is how you effect.
technique of Tandoori chicken wings
- Prepare of For the tikka masala mix.
- It's 2 tsp of Paprika.
- You need 1 tsp of Turmeric.
- You need 1 tsp of Garlic powder.
- You need 1 tsp of Ground ginger.
- It's 1 tsp of Ground coriander.
- It's 1/2 tsp of Cayenne pepper.
- Prepare 1/2 tsp of Cumin.
- It's 1/2 tsp of Black pepper.
- It's 1/2 tsp of Salt.
- You need 1/4 tsp of Clove.
- You need 1/4 tsp of Nutmeg.
- Prepare of For the chicken.
- It's 1 kg of chicken wings (tips cut off).
- You need 1/2 cup of plain yoghurt.
- Prepare 1/4 cup of lemon juice.
- Prepare 2 tbls of vegetable oil.
Place the wings in one layer on a rack on a rimmed baking sheet. Season chicken wings generously with salt and place in a one-gallon resealable plastic bag. Rinse the chicken wings under cold water and pat dry with kitchen towel. In a bowl add all the marinade ingredients and mix well to combine.
Tandoori chicken wings technique
- Mix all the spices above to make the tikka masala mix.
- To the chicken wings, add the tikka masala spice, the yoghurt, lemon juice & vegetable oil, mix well to combine.
- Leave the chicken to marinade for up to 2 hrs (if you can leave it overnight, then you allow more time for the flavours to be absorbed by the chicken).
- Arrange the chicken wings on an oven tray covered with parchment paper. Grill the wings for about 15 minutes, then flip and grill for another 15 minutes, until the top of the wings carries a charred-like colour.
- Serve as an appetiser..
Pour over the chicken wings and rub in well with your fingers. Combine yogurt, scallions, cilantro, ginger, garam masala, salt, and pepper ingredients in the jar of a blender and process until smooth. Pour over the chicken and massage the bag to coat all the wings. Drain the wings of excess marinade; discard the marinade. These tandoori chicken wings are finger-licking good!