There are a few recipes I make nearly on every occasion or opportunity given and Tandoori Chicken wings is one of them. So yesterday, when the Mr had his friends over I naturally made them and despite making Tandoori chicken wings for over a few years now, they never fail to surprise me with how good they taste each time I make them.
When I first started making them, I used whole chicken pieces but then I realised I preferred jointed wings, as they’re much more popular with my little ones and more efficient when served as appetisers. And, it was so easy, Chicken pieces mixed with jarred Tandoori paste. That’s the way I knew it to be made, my amma, member’s of my family and other Sylheti’s I asked all made it using a ready-made paste. So, that’s how I started making it, but, I, being the inquisitive person that I am, I couldn’t make peace with the jar. My mind kept thinking “how did people make it before jarred paste was available?” (that’s my initial thought of inquiry when it comes to most things that are ready-to-use “how did people do it before?”)
I started researching online for Tandoori Chicken wings recipes as well as looking the back of different Tandoori paste jars to note the ingredients and I came to learn the main ingredients. But, it was the ratio that took ages to figure out and after several attempts of blending different spices and herbs together, I found myself with an end product that was starting to look and taste, more and more, like the jarred paste. Eventually, I had created a recipe for Tandoori Chicken or Tandoori Chicken wings in this case that I was pleased with but truth be told I don’t know how much it resembled the jarred paste even though that was my aim.
It might be true, when the Mr states that I get attached to things too quickly, but I must say now I feel as though my Tandoori Chicken wings are mine, made truly by me. And, here’s the recipe:
- 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
- Strain the tamarind reserving the water and the pulp, seperate the seeds from the pulp and discard the seeds. Add the pulp and the water to a mini food chopper.
- Place all the other ingredients in the chopper except for the wings and Yogurt, blend to a fine paste and then transfer to a large, non-metalic bowl or container. Alternatively, you can use a beaker and a hand blender instead of a mini-chopper.
- Whisk the yogurt into the paste and then add the wings, mix thorougly to ensure each wing is coated properly.
- Cover the bowl with cling film or a suitable lid and let the wings marinate for twenty-four hours (minimum eight)
- Take the wings out of the fridge forty minutes prior to serving, allowing them to come to room tempreture before grilling. Also, set the grill shelf four inches below the grill element and pre-heat the grill to the highest setting.
- Place the wings on a rack placed in a baking/roasting tray and grill for 8-10 minutes on each side. Side is cooked as soon as it begins to char.
- Squeeze the lemon halve over as soon as you take it out of the grill and serve.