Tandoori Chicken Wings

Ingredients (Serves 4 – 5)

1. Chicken wings (I used drumettes) – 1/2 – 3/4 kg

2. Thick yoghurt – 4 – 5 tbsp

Lemon juice – 1 tbsp

Ginger-garlic paste – 1 tbsp

Turmeric powder – 1/2 tsp

Kashmiri chilly powder – 1 tbsp

Coriander powder – 1 tsp

Garam masala powder – 1/2 tsp

Cumin powder – 1/2 tsp

Kasoori methi – 1/2 – 3/4 tsp, crushed with fingers

Pepper powder – 1/8 tsp

Salt – As required

Vegetable oil – 1 tbsp

3. Ghee / butter – To baste

Method

1. Combine all the ingredients numbered 2. Taste-check for salt. Marinate chicken wings with this mixture. Keep in the refrigerator overnight or for at least 2 hours. Remove from the refrigerator 30 minutes before baking.

2. Preheat oven at 450 F.  Line a baking sheet with aluminium foil and grease with oil/butter. Arrange the chicken wings on the baking sheet. Bake for 12 – 15 minutes. Flip over to the other side. Baste with ghee or melted butter. Bake for 10 – 12 minutes. Turn the oven to broil mode. Broil for 2 – 3 minutes until well-roasted. Lightly brush with ghee or melted butter. Serve immediately with green chutney and onion rings.