Baked Tandoori Chicken Wings with Cumin Yogurt Dip


Baked Tandoori Chicken Wings by

Superbowl Sunday is coming up! It is the one and only day of the year that Steve and I watch football. We usually go all out and eat all the crappy bar foods that go along with it… and lots of beer!

This year I wanted to put an Indian twist on this All-American holiday. I am such a huge fan of the buffalo wings. In fact, when I was being a strict vegetarian a few years ago, buffalo wings were one of only two things things that I ever had to fight a craving for. Tandoori chicken was the second. So I decided to combine two of my very favorite chicken dishes to make Tandoori chicken wings.

Baked Tandoori Chicken Wings by

I love the red color of the tandoori chicken but hate using food coloring, that stuff is terrible for you! I added some grated boiled beet to my marinade for color. It worked out great. I didn’t taste any beet flavor and the color was perfect. It’s a great healthier alternative to traditional buffalo wings too because it’s baked and there is no additional fat added to the marinade.

Baked Tandoori Chicken Wings by

If you have the ingredients on hand and a microplane or grater, tandoori chicken wings are so easy to make! They are great served with a simple cumin yogurt dip and some cucumber sticks sprinkled with black pepper. We ate them with Ballast Point Sculpin’ IPA, a local brew. IPA’s tend to go great with just about anything spicy because the powerful hops are able to cut through the spiciness and cleanse your palate between bites.Baked Tandoori Chicken Wings by

Baked Tandoori Chicken Wings with Cumin Yogurt Dip

Baked Tandoori Chicken Wings

Tandoori Chicken Wings


  • 1/4 cup yogurt
  • 2 tsp garam masala or tandoori masala
  • 1 tbsp dried fenugreek leaves (optional)
  • 1 tbsp ginger
  • 2 tsp, garlic
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder (or less if you don’t like spicy)
  • 2 tbsp cilantro, chopped
  • 2 tbsp beet, boiled
  • 1 lb chicken wings
  • Salt, to taste


  1. Preheat oven to 400 degrees.
  2. Grate the ginger, garlic and beet using a micro-plane or a fine grater. Even a small food processor or mortar and pestle work. The point is to have a paste.
  3. Combine all the ingredients except the chicken in a medium bowl.
  4. Taste the marinade and adjust seasoning. I always tend to add more salt after I taste it.
  5. Toss in the chicken. Make sure the yogurt marinade evenly coats each wing. At this point, you can let the chicken marinade in the fridge for up to 2 hours if you want or just cook it right away if you’re like me and don’t have the patience.
  6. 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.
  7. Arrange the chicken wings on the wire rack and cook in the oven for about 40 to 50 minutes.

Cumin Yogurt Dip


  • 1/2 cup yogurt
  • 1/4 tsp powdered cumin
  • a pinch of chili powder
  • salt, to taste
  • 1 tsp cilantro leaves, chopped


  1. Combine all the ingredients. Mix well.

Comments on "Baked Tandoori Chicken Wings with Cumin Yogurt Dip"

  1. January 31, 2013

    Wow! Those sound and look delicious!

  2. January 31, 2013
    Puja Thomas-Patel:

    Thanks Annie! :)

  3. February 20, 2013

    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. February 21, 2013
      Puja Thomas-Patel:

      Hi Hui Li. Yay! I'm so glad the chicken wings were a hit! 5lbs is a lot of wings...can't believe they disappeared! :)

  4. May 8, 2013
    Nusrat Azim:

    Another lovely, powerful flavor combo :) Those wings look erotic ! :)

  5. May 9, 2013
    Archana | my SoCal'd life:

    I'm going to try this recipe this weekend! Do you know if a regular raised wire rack used to cool cookies (and similar baked goods) will be OK in the oven? I like my wings crispy like you!

    1. May 9, 2013
      Puja Thomas-Patel:

      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.

  6. January 20, 2014

    Now that's a chicken wing I can get behind! Screw the buffalo sauce, I want some of these!

  7. July 29, 2014
    [email protected] Homemade:

    This looks absolutely amazing!!! I think cumin is my all time favorite spice. I can't wait to make these :)

  8. October 25, 2014

    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?

    1. January 25, 2015
      Puja Thomas-Patel:

      Sorry for such a late response! Looks like I missed your comment. But, yes I think mint would be a lovely addition.

  9. January 25, 2015

    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...

  10. January 25, 2015

    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!

    1. January 25, 2015
      Puja Thomas-Patel:

      Thanks, Amrita!

  11. January 25, 2015
    Yashy Murphy (@YashYanthi):

    Oh yum!!! I'm totally going to make these for our Superbowl Party next weekend!

  12. January 25, 2015
    Sadaf F K.:

    Although I'm not a meat person but your chicken making me hungry! Perfect golden crisp!

    1. January 26, 2015

      Thanks Sadaf!

  13. January 26, 2015

    This looks delish! I am vegetarian but will def try the cumin dip!

  14. January 28, 2015
    Taslim Jaffer:

    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!

  15. April 9, 2015

    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

  16. January 1, 2016

    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.

    1. January 23, 2016
      Puja Thomas-Patel:

      Yay! I like the sound of mixing the two masalas.

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