Tata Sampann Recipes - Tandoori Chicken Wings
A desi take on the chicken wings, this recipe is sure to become a favorite starter, snack, or even a meal from the very first time you try it. These spicy, tangy chicken wings are made using simple ingredients, all available in your kitchen. The yogurt and lime juice used in the marinade tenderize the chicken, while red chili paste, and chili powder add a zing to the chicken wings. The trick to ensure that the chicken wings are tender and crispy at the same time is to marinate the chicken for at least two hours before putting them in the oven to bake.
As these chicken wings are not fried, they are healthier, and the innate nutritional value of the chicken wings is not compromised. Chicken is an excellent source of protein, essential vitamins and minerals. Baking chicken wings, instead of frying them, ensures that calorie count of the dish also remains low.
In this version of Chicken Wings, Sanjeev Kapoor uses Tata Sampann Garam Masala and Tata Sampann Chilli Powder. Tata Sampann Garam Masala is a special blend of spices, crafted by Sanjeev Kapoor himself. Tata Sampann chilli powder comes from the best chillies in Guntur and contains no added colour. Try this recipe by Top Chef Sanjeev Kapoor to make an impeccable version of healthy chicken wings at home.
- 8-12 Chicken Wings
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1 ½ tbsp red chili paste
- 1 tbsp mustard oil
- 2 tbsp hung curd
- ½ tsp Tata Sampann Garam Masala
- ¼ tsp crush black peppercorns
- ¼ tsp chaat masala
- 1 tsp Tata Sampann Red Chili powder
- In a bowl, take chicken wings and sprinkle salt as per taste.
- Add lemon juice, ginger-garlic paste, red chili paste, mustard oil, hung curd, garam masala, crushed black peppercorns, chaat masala, and red chili powder. Mix this well.
- Let this marinate for at least two hours.
- Preheat the oven to 200 degrees C.
- Grease a baking tray with butter.
- Place the chicken wings on the tray and drizzle some melted butter on each chicken wing.
- Bake for 15-20 minutes.
- Serve with mint-pudina chutney.
This article is authored by Bonny Shah
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