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- Meat and poultry
- Cuts of chicken
- Chicken wings
Succulent and subtle chicken wings marinated in homemade tandoori spice mix. Grill or BBQ depending on the weather.
Kent, England, UK
2 people made this
IngredientsMakes: 10 Wings
- 10 chicken wings
- 2 tablespoons natural yoghurt
- 1 tablespoon vegetable oil
- salt and pepper to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/2 teaspoon paprika
- 1/2 teaspoon chilli powder
- 1 clove garlic, crushed
- 1 level teaspoon ginger paste
- 1 teaspoon red food colouring (optional)
- 1 teaspoon yellow food colouring (optional)
MethodPrep:15min ›Cook:40min ›Extra time:1day marinating › Ready in:1day55min
- Rinse the chicken wings under cold water and pat dry with kitchen towel. Add to a non-metallic dish.
- In a bowl add all the marinade ingredients and mix well to combine. Pour over the chicken wings and rub in well with your fingers.
- Cover and place in the fridge for 24 hours, turning once.
- Before cooking, wipe away any excess marinade from the chicken wings nd discard.
- Cook under a grill on low heat until almost cooked. Transfer to a BBQ to finish off and crisp up the skin. Or continue to cook under the grill, increasing the heat towards the end.
- Depending on the size of the wings, these will take 40 minutes to cook. Adjust cooking time accordingly.
To test if the chicken is cooked, pierce the plumpest part of the wing with a skewer, when the skewer is removed press down. If the juices run clear, the chicken is cooked.
The food colouring is optional and not overly bright when cooked like in a restaurant, however it does add a very slight colour.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
First rate recipe!-08 Jun 2016
Tandoori (Indian Barbecued) Chicken
Of all the food cooked in a _tandoor,_the most popular and the best-tasting is chicken. The distinctive flavor, texture, and color of this dish are achieved by a particular yogurt marinade, by the use of tenderizers, a special tandoori coloring, and finally, by being cooked in the Indian clay oven.
The recipe given here is designed for the conventional oven and charcoal grill. (Household-model tandoors are not yet commercially available in the United States.) The results are very much to my satisfaction.
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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!!
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.
How would you rate Tandoori Chicken Wings?
Love 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 BA's otherwise tempting recipes. Indian dishes and adaptations of them should make BA more often, but please know what you're talking about first.
- 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.
- 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)
- 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.
- Lime wedges
- Chopped cilantro
How to make grilled tandoori chicken wings?
These spicy Indian chicken wings are so simple and easy to make with tons of flavors.
Prepare a marinade using greek yogurt, red chili powder, ginger, garlic, tomato paste and some garam masala. Marinate the chicken wings in the prepared marinade for at least 1 hour. For more flavorful results marinate the chicken for additional hours. Cook the wings on preheated grill until well done on both sides.
You can pair these tandoori chicken wings with homemade mango lassi, grilled tofu tikka, garlic naan bread etc for a perfect Indian menu.
Tandoori Chicken Marinade
Here’s what you need for the Tandoori Chicken Marinade.
Kashmiri Chilli is what gives Tandoori the signature red colour. Tastes like paprika with a bit of spiciness, you’ll need to hunt down an Indian grocery store for this. But don’t worry, paprika is a near perfect flavour sub! The chicken won’t be quite as red but will still have a red hue. You can easily increase the redness with a drop or two of red food colouring.
- ½ cup teriyaki sauce
- 1 cup oyster sauce
- ¼ cup soy sauce
- ¼ cup ketchup
- 2 tablespoons garlic powder
- ¼ cup gin
- 2 dashes liquid smoke flavoring
- ½ cup white sugar
- 1 ½ pounds chicken wings, separated at joints, tips discarded
- ¼ cup honey
In a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, gin, liquid smoke, and sugar. Place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight.
Preheat the grill for low heat.
Lightly oil the grill grate. Arrange chicken on the grill, and discard the marinade. Grill the chicken wings on one side for 20 minutes, then turn and brush with honey. Continue grilling 25 minutes, or until juices run clear.
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.
- 2 cups plain Greek yogurt
- 1/4 cup tomato paste
- 2 teaspoons garam masala
- 1/4 teaspoon ground cinnamon
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 2 teaspoons grated peeled fresh ginger (from a 1-inch piece)
- 2 teaspoons safflower oil, plus more for baking sheet
- 1 teaspoon coarse salt
- 8 chicken wings
- 1/2 cup mango chutney
- 1/2 tart green apple, such as Granny Smith, grated
Combine 1 cup yogurt, tomato paste, spices, ginger, oil, and salt in a large bowl. Slit each chicken wing on the underside above and below the joints and add to yogurt mixture. Marinate at least 30 minutes and, refrigerated, up to 8 hours if refrigerated, bring to room temperature before cooking.
Heat broiler with rack 8 inches from heating element. Rub oil on a rimmed baking sheet and add chicken wings in a single layer, with undersides facing up. Broil until golden and cooked through, 16 to 18 minutes total, flipping once halfway through. Remove from oven and brush with chutney. Stir apple into remaining cup yogurt and serve alongside wings, for dipping.