# Masala Chicken Wings

Flavorful, juicy masala chicken wings with a rich spice base, yogurt, and fresh herbs.

- Servings: 2 lbs
- Cuisine: Indian
- Category: Dinner
- Language: en

## 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

## Instructions

1. Marinate the chicken wings with lime juice, grated ginger, grated garlic, turmeric, Kashmiri chili powder, salt, and oil. Let sit for 30 minutes.
2. Heat 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.
3. Add 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.
4. Lower the heat. Add turmeric, Kashmiri chili powder, and curry powder. Add 4 tablespoons of hot water and fry the spices for 1 minute.
5. Mix in the tomato paste.
6. Add 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.
7. Lower the heat and stir in the room-temperature yogurt until well combined.
8. Add 1/4 cup of hot water, cover, and simmer on low heat for 20 minutes.
9. Add the bell peppers, sugar, and continue cooking uncovered for 5 minutes on low heat.
10. Add fresh green chilies and garam masala. Cook for another 2-3 minutes.
11. Garnish with chopped coriander and serve.

## Equipment

- mixing bowl
- frying pan
- skillet
- tongs
- wooden spatula
- lid

## 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.

## Source

- Original video: https://youtu.be/KxyAyszSsaU?is=h8MXo2l_AibRYYJ0
- Creator: Curries With Bumbi
- Recipe page: https://www.cliprecipe.com/recipe/72bf4972-9e3f-40e1-ba2c-cbbbe7a4612c
- Extracted: 2026-10-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt