Spicy Masala Chicken Wings - No Grill, No Oven!

Separate the drumettes and wingettes by cutting at the joints, discarding the tips. Pat the chicken dry using a paper towel.

In a large bowl, combine curd, tandoori masala, tomato ketchup, tomato puree, ginger-garlic paste, Kashmiri red chilli powder, black pepper, mustard oil, salt, and food colour (if using).

Add the chicken wings and mix well to coat them evenly. Let them marinate for at least 30 minutes. For best results, marinate overnight in the fridge.

Heat mustard oil in a wide pan over medium-high heat. Lift the wings from the marinade (reserving the marinade) and sear them until lightly browned on all sides. Remove and set aside.

In the same pan, add a bit more oil if needed. Sauté sliced onions until soft and translucent.

Add the reserved marinade to the pan. Stir in coriander powder, Kasuri methi, slit green chillies, salt, and lemon juice. Mix well and cook the masala until it thickens slightly and the raw smell disappears.

Return the seared chicken wings to the pan. Toss well to coat them in the masala.

Cover the pan and cook on low heat for about 15–20 minutes or until the chicken is fully cooked and tender.

Stir in some fresh mint leaves for a refreshing twist. Let the wings rest for a few minutes before serving.

Serve hot with lemon wedges or mint chutney for a lip-smacking treat!