If you love bold Indian flavours, these Spicy Chicken Wings with Tandoori Masala Powder are going to hit the spot! As a Punjabi, I love my food spicy — and this recipe is full of that rich, vibrant flavour that makes every bite unforgettable.
The wings are marinated in thick curd (yogurt), tandoori masala powder, and a mix of simple Indian spices. I’ve also added tomato ketchup and puree for a slight tang and extra depth....
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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!
Adjust chillies to your taste.
The longer the marination, the deeper the flavour. Overnight marination is ideal.
For extra smokiness, place a hot coal in a small bowl in the pan, drizzle ghee over it, and cover for a few minutes.
These wings are great for parties, game nights, or even as a main with naan or jeera rice.
How long should I marinate the chicken wings?
For best results, marinate the chicken wings overnight in the fridge.
Can I skip the orange food colour?
Yes, the orange food colour is optional and can be skipped if desired.
What can I serve with these tandoori chicken wings?
Serve them hot with lemon wedges or mint chutney. They also pair well with naan or jeera rice.
How can I add a smoky flavor to the wings?
For extra smokiness, place a hot coal in a small bowl in the pan, drizzle ghee over it, and cover for a few minutes.
Can I use a different oil instead of mustard oil?
Yes, you can use any cooking oil, but mustard oil adds a distinct flavor to the dish.
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