Tandoori wings with tikka masala style dip

Tandoori chicken reminds me of growing up, my mum often cooked this when we had gatherings, usually using chicken legs and thighs, thought I would give the recipe a go with wings. I also made the marinade into a dip, like a tikka masala curry dipping sauce…delicious.

  • Chicken wings 500g
  • 1 lemon
  • 1 tsp sea salt
  • 1 tbsp. coriander seeds/ powder
  • 1 tbsp. cumin seeds/ powder
  • 6 green cardamon seeds only
  • 6 whole cloves
  • 2 inch chunk of ginger, peeled
  • 3 cloves of garlic, peeled
  • 1 tsp. turmeric powder
  • 1 tbsp. paprika
  • 1 tsp. chilli powder
  • 1 tbsp. tomato puree
  • 200g natural yoghurt (I used greek)
  • 1 tbsp. honey
  • 200ml coconut milk
  • Squeeze the juice of the lemon over the wings and sprinkle over the salt. Mix well, cover and marinade for 30 minutes.
  • If using the seeds, dry fry the coriander, cumin with the cardamon and cloves until you smell an aroma. Remove and scoop into a blender, add the ginger, garlic, turmeric, paprika, chilli powder and puree. Blend.
  • If using powders just place all of the spices into the blender along with the ginger, garlic and puree. (Using seeds gives a better depth of spice but either way is good for this recipe).
  • Blend to be a paste, add a little water if necessary. Mine wasn’t fully smooth but that is fine.
  • Whisk this into the yoghurt. This creates a natural orangey yellow colour, if you like the tandoori to be more red add a little touch of food colour. I use Indian food colour powder. Mix well.
  • Pour the marinade over the wings and leave in the fridge for at least an hour, longer if you can.
  • To cook, heat the oven to the highest temperature.
  • Cover the chicken with foil and place into the pre-heated oven. Cook for 10 minutes then reduce the heat to 180-200 degrees.
  • After 15 minutes remove from the oven, place the wings onto another baking tray lined with parchment, turn the oven back to high.
  • Place the marinade pan straight onto the heat (if you can, if not pour into a saucepan) add the honey. Whisk and reduce, then brush some of this over the wings.
  • Place the wings back into the hot oven for another 10 minutes, or until a little charred.
  • Pour the coconut milk into the sauce on the hob and whisk, this is your dip.
  • Serve the wings with this hot dip.

Note: You can cook these on the BBQ, cook them in the oven covered as first step, then brush with marinade and finish them off on a hot BBQ!

2 thoughts on “Tandoori wings with tikka masala style dip

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s