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Tandoori Chicken Wings

Tandoori Chicken Wings

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These spicy, tangy wings benefit from just 2 hours in the marinade, but if you’ve got the time and the determination, a full 8 hours will make magic happen. The yogurt tenderizes the chicken as it sits, so the further in advance you make this recipe, the better!


  • 3 lb. chicken wings, drumettes and flats separated
  • 4 medium Fresno chiles, stems removed, coarsely chopped
  • 1 3" piece ginger, peeled, finely grated
  • 1 Tbsp. plus 1½ tsp. smoked paprika
  • 2¼ cups cilantro leaves with tender stems, divided
  • ¾ cup plain whole-milk yogurt
  • Vegetable oil (for grill)
  • Lemon wedges (for serving)

Recipe Preparation

  • Season chicken wings generously with salt and place in a one-gallon resealable plastic bag.

  • Pulse chiles, ginger, garlic, garam masala, paprika, and 2 cups cilantro in a food processor until finely chopped. Add yogurt and lemon juice and pulse, scraping down sides as necessary, until smooth and well combined. Pour marinade into bag with chicken. Seal bag and turn to evenly coat chicken with marinade. Chill at least 2 hours and up to 8.

  • Let chicken sit at room temperature 1 hour before grilling.

  • Prepare a grill for medium heat; oil grate. Remove chicken from marinade, letting excess drip back into bag, and grill, turning every 3–4 minutes, until charred in spots and cooked through, 10–12 minutes total. Transfer to a platter and let rest 5 minutes.

  • Chop remaining ¼ cup cilantro and sprinkle over wings. Serve with lemon wedges alongside.

Reviews SectionLove this recipe! Made these for my family the other night and was a huge hit. Super simple and tasty. I really like the move with the yogurt... I never would have thought about that!Thanks Molly and BA for this delicious Indian treat! Keep em coming!What the ?Get Off Your High Horse - tandoor is a type of oven and not a specific mix.The term tandoor /tɑːnˈdʊər/ refers to a variety of ovens, the most commonly known is a cylindrical clay or metal oven used in cooking and baking. The tandoor is used for cooking in Southern, Central and Western Asia, as well as in the South Caucasus. The heat for a tandoor was traditionally generated by a charcoal or wood fire, burning within the tandoor itself, thus exposing the food to live-fire, radiant heat cooking, and hot-air, convection cooking, and smoking by the fat and food..."up to 24 hours"? What?! Any informed recipe-writer or Indian cook knows that a citrus marinade denatures proteins in chicken past about 8 hours, to a point of mush. It becomes ceviche chicken at 24 hours in a citrus bath. Overnight acidic soaking has been debunked over and over. And where's the kasoori methi or Kashmiri red chili or chaat masala or cumin or coriander? You mention garam masala but that alone doesn't constitute a tandoori mix, despite having elements of one. Sure there are variations, but this isn't one. The writer and editor of this recipe are under-informed and discrediting Our site's otherwise tempting recipes. Indian dishes and adaptations of them should make BA more often, but please know what you're talking about first.

Easy Tandoori Masala from Scratch + Tandoori Chicken Wings Recipe

One of my favourite ways to cook is to stand out by my clay oven, or tandoor, with the fire reaching 100’s of degrees as I carefully and skillfully make the most amazing tandoori dishes.

I’ve never actually ever used a tandoor, which is perfectly fine, because I don’t think I know anyone who actually has. This means you definitely don’t need to invest in a tandoor or risk burning half your garden to enjoy some delicious tandoori chicken at home! Simply mix up a batch of this easy tandoori masala and enjoy your favourite tandoori chicken any time.

Growing up, tandoori chicken was always a family favourite.

Typically, we always had a jar of tandoori paste sitting in the fridge, waiting for the tandoori chicken mood to strike (which it did, often). It’s hard to find a lot of things to agree on for dinner in a family of six, but tandoori chicken was always a hit.

As an adult I experimented with using tandoori spice mixes, which I found much more convenient than a large bottle of paste taking up valuable fridge space. I tried out different store bought packages, seeing which one was our favourite. As I started to become more conscious of what was being put into my body and living #LifeFromScratch, I started reading the labels of every thing I bought. I noticed that most tandoori spice packs (as well as those jars of paste) had the mysterious first ingredient “spices,” followed by a list of preservatives and colourings. Yikes!

Tandoori Wings

I’m not sure what took me so long in sharing a Tandoori wings recipe because I’ve shared a lot of “tandoori” inspired meals on my blog so far, but you guys are going to be SO glad I finally did!! These wings are SOOO good, and they’re not fried OR marinated for an annoyingly long period of time.

I actually prefer baked wings because they’re super tender and not dried out ! The trick is cooking them covered first, and then uncovering them just for a little bit to crisp them up a bit.

Marinating these wings in yogurt also makes the meat super tender and the tandoori masala gives the wings that great color and a nice smoky flavor ! Just make sure to use full fat whole milk yogurt so the marinade is thick and not watery.

I served these wings with the scallion jalapeño crema from my black bean nachos and legit, it was a PARTY in my mouth!! Not to toot my own horn, but these wings were SO DAMN good. I sat down and most of them right after I was done photographing them!

I think using paneer as a sub for the chicken would also be delicious! Also serving these with some fresh sliced onions, lots of cilantro and a few wedges of lemon is key!!

Tandoori Chicken Wings - Recipes

For the wings
1. Heat the oil in a small skillet over medium heat. Add the garam masala, cayenne, paprika, coriander, cumin and turmeric and toast, stirring, until fragrant, about 2 minutes. Add the tomato paste, ginger and garlic, and cook, stirring, about 1 minute. Transfer to a large bowl and stir in the yogurt and 2 teaspoons of salt. Add the chicken wings and toss to coat well. Cover and refrigerate for at least 3 hours and up to 8 hours.

2. Position oven racks in the upper and lower thirds of the oven and preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with foil and then a piece of parchment paper. Lightly oil the parchment paper.

3. Arrange the chicken wings on the prepared baking sheets in a single layer. Bake until golden brown on the underside, about 30 minutes. Flip the wings, switch the position of the baking sheets and continue to bake until crispy and golden brown all over, 15 to 20 minutes more.

4. Whisk together the egg and water brush the Brie packet with the egg mixture.

For the raita
5. Combine the yogurt, cilantro, lime juice, cucumber and 1/4 teaspoon salt in a small bowl. Chill in the refrigerator at least 30 minutes before serving.

Recipe Summary

  • 2 pounds chicken, cut into pieces
  • 1 teaspoon salt
  • 1 lemon, juiced
  • 1 ¼ cups plain yogurt
  • ½ onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger root
  • 2 teaspoons garam masala
  • 1 teaspoon cayenne pepper
  • 1 teaspoon yellow food coloring
  • 1 teaspoon red food coloring
  • 2 teaspoons finely chopped cilantro
  • 1 lemon, cut into wedges

Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.

In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).

Preheat an outdoor grill for medium high heat, and lightly oil grate.

Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Chicken Tandoori

One of the most emblemic Indian dish!
If each time you go to the Indian restaurant you order the chicken tandoori then this recipe is for you!

It is actually so easy to do!
You can find tandoori spices mix in supermarkets but you can also make you own blend.

You can serve this chicken tandoori with a mint sauce and rice.

See full chicken tandoori recipe below!

  • 2 units chicken legs (you can take the skin off if you wish)
  • 2 cm fresh ginger root (about 3/4 of an inch)
  • 2 cloves garlic
  • 1.5 tablespoon tandoori spices (see notes)
  • 2 tablespoon vegetable oil
  • 1 pot greek style yogurt (125 ml / 0.5 cup)
  • 1 unit lime
  • 2 units chicken legs (you can take the skin off if you wish)
  • 2 cm fresh ginger root (about 3/4 of an inch)
  • 2 cloves garlic
  • 1.5 tablespoon tandoori spices (see notes)
  • 2 tablespoon vegetable oil
  • 1 pot greek style yogurt (125 ml / 0.5 cup)
  • 1 unit lime

Garlic, ginger and spices can be adjusted to your own taste.

You can find ready tandoori spices mix in stores. If not you can mix at equal parts ground ginger, ground cumin, ground coriander, paprika, turmeric, salt and cayenne pepper. You can adjust quantities to your taste.

Tip for the marinade: you can use a freezing bag, just pour the marinade and the chicken in the bag, give it a little massage and keep in the fridge


  • Kosher salt - to taste.
  • Large garlic clove - 1 no. (It should be smashed)
  • Fresh ginger root - 2 to 3 thick slices.
  • Tandoori spice powder - 2 healing tablespoons. (You can also keep some red food coloring of you want)
  • Plain whole milk yogurt - 2 cups.
  • Chicken wings - 1 1/2 pounds. (They need to be separated into drumette and wingette)
  • #Sauce#
  • Serrano pepper - 1/2 (It should be seeded and you need to chop it finely)
  • Kosher salt - to taste.
  • Ground cumin -3/4 teaspoon.
  • Prepared coriander chutney - 1 tablespoon.
  • Plain whole milk yogurt - 1 1/2 cups.
  • #Garnishing#
  • Lime wedges
  • Chopped cilantro


In a large bowl, combine tomato paste, spices, ginger, oil, salt, and 2 cups yogurt. Slit each chicken wing on the underside, above and below the joints, and add to yogurt mixture. Marinate at least 30 minutes, or up to 8 hours, covered, in the refrigerator (bring to room temperature before cooking).

Heat broiler with rack 8 inches from heat source. Lightly oil 2 rimmed baking sheets, and divide wings between sheets in a single layer. Broil each sheet until golden and cooked through, flipping chicken and rotating sheets halfway through, 16 to 18 minutes. Brush wings with chutney. Stir apple into remaining cup yogurt, and serve with wings, for dipping.

Recipe reprinted from Martha Stewart's Appetizers: 200 Recipes for Dips, Spreads, Snacks, Small Plates, and Other Delicious Hors d'Oeuvres, Plus 30 Cocktails.


Combine all of the spice ingredients above and store in an airtight container.

Place chicken wings in a large bowl or into two large re-sealable bags.

Add oil, garlic, ginger, jalapeno, yogurt, lemon juice and tandoori masala in the bowl of a food processor. Process until smooth. Pour over the chicken wings in bags and toss to coat well. Marinate in the refrigerator preferably over night but for at least four hours.

Preheat the grill on medium high heat. Remove the chicken wings from marinade and discard. Grill on the top rack for 30 minutes with the lid down. Having the wings on the top rack reduces flare-ups but keep an eye on them during cooking. Flip, and grill another 20–30 minutes or until crisped and cooked through.

Serve wings on a platter over the mixed salad greens. Garnish with fresh wedges of lemon and sprigs of cilantro.

What to serve with Tandoori chicken

Here’s what I serve with Tandoori Chicken:

Saffron Rice– love the colour contrast! Recipe below. Though plain basmati rice will do in a pinch (or other rice of choice).

Minted Yogurt– the freshness of the mint and cool yogurt pairs so well with all things Indian. Recipe below.

Side Salad*– try this Indian Tomato Salad or use the same dressing with slices of cucumber. Otherwise, check out this South Indian-style Cabbage & Carrot Salad with Coconut. A simpler alternative is Everyday Cabbage Salad (it’s in the recipe notes).

Flatbreads – When naan is in hot demand, I reach for my Easy No Yeast Flatbreads. Because it’s not a saucy curry, I like to brush the flatbreads with garlic butter for extra flavour – SO GOOD!

* Fresh side salads are less common in Indian cuisine, vegetables tend to be cooked. So don’t get too caught up about an authentic fresh side salad – go with what you like! – Nagi x


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