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Baked Tandoori Chicken Wings with Cumin Yogurt Dip

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If you love traditional buffalo wings and the rich flavors of tandoori chicken, try these wings that combine these favorites into one mouth-watering dish. They are perfect fusion, ideal for a Superbowl party or any gathering. I like to serve these wings with a class cumin-cilantro yogurt dipping sauce.

Plate of tandoori chicken wings

Why this Recipe

These wings are incredibly easy to prepare. Just marinate them with the spices and yogurt, and bake. The result is juicy, flavorful wings with a gorgeous red hue.

They are baked and not fried. Plus, they’re colored naturally with grated beet, avoiding artificial food coloring.

If you prefer, you can easily adapt these wings to the air fryer, see this guide to chicken wings for times tips and cook time.

Tandoori chicken wings


Ingredients for tandoori chicken wings.
Ingredients: chicken kasoori methi (dried fenugreek leaves), ginger-garlic paste (or ginger and garlic), cilantro, beet (optional), salt, Kashmiri chili powder (or cayenne), garam masala, turmeric powder, yogurt, and oil spray.
  • Chicken wings use bone-in party wings for this classic dish.
  • Yogurt is the base of the tandoori marinade.
  • Tandoori Spices you can use tandoori masala or garam masala.
  • Beet (optional) for natural coloring. Traditional tandoori chicken uses food coloring, but beet works without the need for artificial ingredients and does not alter the flavor.
Baked Tandoori Chicken Wings with Cumin Yogurt Dip

About the Cumin Yogurt Dip

The cumin yogurt dip is a raita-like dip that complements the spices of the tandoori chicken. This is a classic Indian dip that offers a cooling effect to contrast with the heat of the tandoori chicken. Here I am using mint for a fresh herb taste, you can just as easily use cilantro if you prefer, or even a mix of both.

Tandoori chicken wing with cumin yogurt dip.
Plate of tandoori chicken wings

Baked Tandoori Chicken Wings with Cumin Yogurt Dip

Tandoori chicken wings baked and served with a simple cumin yogurt dip
5 from 2 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 2
Calories 346 kcal


For the Tandoori Chicken Wings

  • 1 lb chicken wings
  • ¼ cup yogurt
  • 2 tsp tandoori masala or garam masala
  • 1 tbsp kasoori methi (dried fenugreek leaves), optional
  • ½ tbsp ginger-garlic paste
  • ½ tsp turmeric
  • ½ tsp Kashmiri chili powder or paprika
  • 2 tbsp cilantro chopped
  • 2 tbsp beet grated
  • 1 tsp sea salt or to taste

For the Cumin Yogurt Dip

  • ½ cup yogurt
  • ½ tsp cumin powder
  • ¼ tsp Kashmiri chili powder
  • ¼ tsp sea salt to taste
  • 1 tsp mint leaves finely chopped


For the Tandoori Chicken Wings

  • Preheat oven to 400°F (200°C).
  • Grate the beet using a micro-plane or a fine grater. Add the ginger paste, or if you don't have it, grate equal parts ginger and garlic.
  • Combine all the ingredients except the chicken in a medium bowl. Taste the marinade and adjust the seasoning.
  • Toss in the chicken. Make sure the yogurt marinade evenly coats each wing. At this point, you can optionally let the chicken marinate in the fridge for 2 hours, or overnight.
  • Stack a wire rack onto a rimmed cookie sheet. Doing this will give you crispy wings because the fat from the chicken wings will drain away. Arrange the chicken wings on the wire rack and bake in the oven for about 40 to 50 minutes. Flip them over about halfway through baking.

For the Cumin Yogurt Dip

  • Combine all the ingredients. Mix well.


Serve wings with lemon slices.
For the dip, use cilantro in place of mint, if you prefer.


Calories: 346kcalCarbohydrates: 7gProtein: 26gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 106mgSodium: 1611mgPotassium: 420mgFiber: 1gSugar: 5gVitamin A: 534IUVitamin C: 2mgCalcium: 167mgIron: 2mg
Keyword chicken, tandoori spices
Tried this recipe?Let us know how it was!


  1. Awesome recipe!! We made this for Superbowl Sunday and it was a big hit. We made 5lbs of chicken wings, but it all disappeared within minutes and made us look stingy with the portion LOL!

    1. Hi Archana. I am so excited you’re going to make the wings! Do let me know how you like them. A regular wire rack for cookies is perfect! I just don’t have one that fits into my baking sheet (mine is giant from Costco!) so had to make do with the round one.

  2. Thanks! I’m going. To try this this weekend. Do you think if I add mint to the yoghurt dip, it would go well with these wings?

  3. These look great. I love how you used beetroot for the colour. Some tandoori powders come with so much food colouring that they look radioactive. Am hungry now…

  4. I had no idea tandoori chicken has food colouring in it – makes sense but guess I never gave it much thought! Clever substitution with the beets!

  5. Oh my gosh – I went through a 14 year period where I didn’t eat chicken and the only two things I craved: buffalo wings and tandoori chicken! I’m so excited to try this! GREAT idea for the wire rack stacked on the cookie sheet. Brilliant! And I can just taste that awesome combo with the dip – yum!

  6. im going to make this for an Indian food contest, we have points for presentation, what is in the cup? next to wings and dip. Thanks

  7. I made these for New Years and they were amazing! I made it with half garam masala and half tandoori masala and a touch of lemon juice. Heaven.

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