Tandoori Chicken wings

Tandoori Chicken wings, is one of those recipes I reach to every chance given and despite making them for over a few years now, they never fail to surprise me with how good they taste each time I make them. Growing up, I would only eat Chicken if it was Tandoori and in my house, it was only reserved for special occasions such as Eid.

So, naturally, when I started cooking, I made it often, but I made it using jarred Tandoori paste. This was how I knew it to be made by the members of my family, including my amma but I really wanted to learn to make my own paste. Which got me researching and eventually, after much trial and error, I had my ideal recipe.

Ingredients:

1kg Chicken niblets/mid wings, cleaned and pat-dried
2 tsp Coriander powder
1 tsp Cumin powder
1 tsp Garam masala
1 tsp Kashmiri Chilli powder
1/2 tsp English Mustard powder
1 tsp Ground Kasoori methi
2 tsp Salt
20g Fresh Ginger
20g Fresh Garlic
10g Fresh Green Chillies
10g Fresh Coriander
1 tsp Dried Mint
20g Tamarind, soaking in 1/4 cup boiling water for 30 minutes.
1 tbsp Sunflower oil
4 tbsp Natural Yogurt
Natural Red Food Colouring (Optional)
Lemon, halved

Full recipe: Tandoori Chicken wings

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