Servings:

Baked Tandoori Chicken Wings with Cumin Yogurt Dip

Tandoori chicken wings baked and served with a simple cumin yogurt dip

Prep: 10 min
Cook: 40 min
Total: 50 min
Servings: 2
Baked Tandoori Chicken Wings with Cumin Yogurt Dip

Ingredients

  • For the Tandoori Chicken Wings
  • 1 lb chicken wings
  • 1/4 cup yogurt
  • 2 tsp tandoori masala (or garam masala)
  • 1 tbsp kasoori methi ((dried fenugreek leaves), optional)
  • 1/2 tbsp ginger-garlic paste
  • 1/2 tsp turmeric
  • 1/2 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
  • 1/2 cup yogurt
  • 1/2 tsp cumin (powder)
  • 1/4 tsp Kashmiri chili powder
  • 1/4 tsp sea salt (to taste)
  • 1 tsp mint leaves (finely chopped)

Instructions

  2. Preheat oven to 400°F (200°C).

  3. 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.

  4. Combine all the ingredients except the chicken in a medium bowl. Taste the marinade and adjust the seasoning.

  5. 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.

  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. 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.

  8. Combine all the ingredients. Mix well.

Nutrition

  • Calories: 346
  • Carbohydrates: 7
  • Protein: 26
  • Fat: 23
  • Saturated Fat: 7
  • Polyunsaturated Fat: 4
  • Monounsaturated Fat: 9
  • Trans Fat: 0.2
  • Cholesterol: 106
  • Sodium: 1611
  • Potassium: 420
  • Fiber: 1
  • Sugar: 5
  • Vitamin A: 534
  • Vitamin C: 2
  • Calcium: 167
  • Iron: 2