Masala Chicken Wings
Serves 2
Directions
- 1Marinate the chicken wings with lime juice, grated ginger, grated garlic, turmeric, Kashmiri chili powder, salt, and oil. Let sit for 30 minutes.
- 2Heat 3 tablespoons of oil in a frying pan over medium-high heat. Sear the chicken wings in batches until they turn golden brown on both sides. Remove and set aside.
- 3Add 1 tablespoon of oil to the same pan and fry the finely chopped onions until golden brown. Add chopped garlic and fry for 2-3 minutes.
- 4Lower the heat. Add turmeric, Kashmiri chili powder, and curry powder. Add 4 tablespoons of hot water and fry the spices for 1 minute.
- 5Mix in the tomato paste.
- 6Add the seared chicken wings along with the leftover marinade juices. Stir in salt, a splash of hot water, and some chopped coriander. Fry on medium-low heat for 5-6 minutes, adding water as needed.
- 7Lower the heat and stir in the room-temperature yogurt until well combined.
- 8Add 1/4 cup of hot water, cover, and simmer on low heat for 20 minutes.
- 9Add the bell peppers, sugar, and continue cooking uncovered for 5 minutes on low heat.
- 10Add fresh green chilies and garam masala. Cook for another 2-3 minutes.
- 11Garnish with chopped coriander and serve.
Ingredients
- 2 lbs chicken wings
- 1/2 whole lime
- 20 g ginger, finely grated
- 20 g garlic, finely grated
- 1 tsp turmeric powder
- 1/2 tsp Kashmiri chili powder
- 1 tsp salt
- 1 tsp oil
- 4 tbsp oil
- 245 g onion, finely chopped
- 2-3 whole garlic cloves, finely chopped
- 1/2 tsp turmeric powder
- 1 tsp Kashmiri chili powder
- 1 tsp curry powder
- 1 tbsp tomato paste
- 1 cup hot water
- 50 g plain Greek yogurt, room temperature
- 1 tsp sugar
- 1 tsp garam masala powder
- 2-3 whole green chilies (optional)
- fresh coriander, chopped
Equipment
mixing bowlfrying panskillettongswooden spatulalid
Tips
- Substitute boneless chicken thighs for chicken wings.
- Use sweet paprika instead of Kashmiri chili powder if you want color without the heat.
- You can puree fresh tomatoes or use ketchup instead of tomato paste, but fry until thick.
- Take yogurt out of the fridge 30 minutes before use and stir well before adding to the pan.
- Bell peppers are optional and can be skipped as they might not suit everyone's taste preference.
- Add 2-3 tablespoons of heavy cream at the end for richness.
- Serve with hot steamed rice or pulao.
