top of page

Tandoori Chicken Wings

This spicy Indian take on chicken wings is always a winner whenever I prepare it, particularly when served with a simple Raita and/or with Kachumber salad.

Tandoori Chicken Wings by Simon Majumdar

Tandoori Chicken Wings Recipe

(Serves 4)


  • 20 Chicken Wings (remove wing tips and split the wings into drummettes and wingettes)

  • 2 Inches Fresh Ginger (Peeled)

  • 4 Garlic Cloves (Peeled)

  • 3 Serrano Chili (De-seeded)

  • ½ Cup Whole Milk Yogurt

  • ½ Lemon (Juiced)

  • 1 Pinch Saffron Infused in 1 Tablespoon Milk (optional)

  • 1 Tsp Salt

  • 1 Tsp White Sugar

  • 1 Tsp Ground Cumin

  • 1 Tsp Ground Coriander

  • 1 Tsp Hot Red Chili Powder

  • 1 Tsp Turmeric


  1. Place the wings in a non-reactive bowl.

  2. Place the ginger, Serrano chili and garlic in a food processor and blend with a little salt and water until it is a smooth puree.

  3. Mix this with the yoghurt, lemon juice and dry spices and combine well.

  4. Pour this over the chicken wings and massage well until each wing has a good coating.

  5. Cover the bowl with plastic wrap and chill for at least two hours.

  6. When ready to cook, remove from the marinade and shake off any excess.

  7. I like to bake these at 450 degrees Fahrenheit to replicate the heat of a tandoor (about 7 minutes a side, turning once, and watching that it does not burn) and then gently broil the presentation side until they take on a bit of color.

bottom of page