Friday, March 12, 2010

Tandoori Chicken Wings



Tandoori Chicken is the most famous Indian dish that it is embraced by most people in the world. This classic Indian recipe is really easy to make and the spices you need are available in almost every grocery store. If not go to any Asian or Indian grocery.  So in search for the most authentic Tandoori Chicken recipe, I turn to my favorite guru online Chef Vah. Who can cook a more authentic Indian dish than the people from India itself? So here, I gave it a try with my own twist of the recipe. I brought this dish to a potluck party and everyone loved it. The spices are in perfect compliment with each other. This is definitely a keeper, this is one of the most authentic-tasting recipes I've tried.
2 lbs of chicken wings
½ teaspoon of dried red chillies
1 tablespoon of vegetable oil
1 tablespoon of crushed ginger
1 tablespoon of minced garlic
2 tablespoon of red chilli powder
1 tablespoon of pepper powder
2 tablespoon of fresh lime or lemon juice
1 teaspoon of turmeric powder
1 teaspoon of ground cumin
1 teaspoon of garam masala powder
½ teaspoon of cayenne pepper
½ cup plain yogurt
3 tablespoon rice flour
oil for deep frying
salt and pepper to taste
Cooking Directions:

  • Using a fork, prick holes in the chicken wings so that marinade soaks into the chicken.
  • Place the chicken wings in a ziploc bag or non-reactive bowl.
  • In a blender, combine all the ingredients except the chicken. Process until well blended.
  • Pour the marinade over the chicken wings. Make sure chicken is well coated.
  • Refrigerate for at least 2 hours up to 4 hours.
  • Pre-heat oil or deep fryer to 350°F.
  • In a mixing bowl, season the rice flour with salt and pepper. Drain the chicken wings and toss in rice flour mixture until well coated.
  • Deep fry wings until crispy and cooked through ( juices run clear ). Drain on paper towels and serve.
  • Enjoy and share!


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