Tandoori Chicken Wings

Tandoori Chicken Wings courtesy of Neha Khular, author of Palate Passport

Tandoori Chicken Wings

Prep Time

2 hours

Cook Time

45 minutes


4 people

Chicken wings, tossed in a yogurt marinade with garam masala, dried fenugreek leaves, ginger, garlic, turmeric, red chili powder, cilantro and beet; baked to crispy perfection and served with a cool mixture of yogurt, mint, salt, and cucumber!

This recipe is courtesy of Neha Khullar, author of Palate Passport.




  • 1/4 cup plain yogurt
  • 2 teaspoons garam masala (Indian spice mix available at many retail grocery stores, Asian Specialty Stores and online)
  • 1 tablespoon dried fenugreek leaves (essential ingredient in Indian, Pakistani and Middle Eastern cuisines; available in specialty food retailers, online and some retail grocery stores)
  • 1/2-inch knob ginger, chopped
  • 3 garlic cloves, chopped
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red chili powder
  • 2 tablespoons cilantro, chopped
  • 1 beet, boiled and grated
  • 1 tablespoon olive oil
  • Salt, to taste
  • 1 lb. chicken wings


  • 1 Preheat oven to 400 degrees.
  • 2 In a medium bowl, combine all of the ingredients except the chicken.
  • 3 Taste the marinade and adjust seasoning as desired. I tend to add more salt after I taste it.
  • 4 Toss in the chicken. Make sure the yogurt marinade evenly coats each wing. Marinade the chicken for at least two hours in the refrigerator – overnight will yield the best results
  • 5 Stack a wire rack on a baking pan. This will give you crispy wings because the fat from the chicken will drain away.
  • 6 Arrange the chicken wings on the wire rack and cook in the oven for about 40 – 50 minutes.
  • 7 Serve with a cool mixture of yogurt, mint, salt, and cucumber!


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