Indian chicken wings the monica bhide way

Ingredients

• 1 cup heavy cream
• 1 tablespoon store-bought ginger-garlic paste
• ½ teaspoon ground turmeric
• ½ teaspoon ground cumin
• 1 ½ teaspoon ground coriander
• 2 teaspoons red chile flakes
• 2 tablespoons fresh lemon juice
• 1 ½ teaspoons dried fenugreek leaves, crushed
• 1 teaspoon dried mango powder
• 2 tablespoons vegetable oil
• 1 ½ teaspoons table salt
• ¼ teaspoon freshly ground black pepper
• 2 ½ pounds chicken wings, tips cut off
• Nonstick cooking spray

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Preparation

• In a large bowl, combine the cream, ginger-garlic paste, turmeric, cumin, coriander, chile flakes, lemon juice, fenugreek, mango powder, vegetable oil, salt, and pepper.
• Add the chicken wings and toss to thoroughly coat them. Refrigerate, covered, for at least 3 hours.
• Turn on the broiler to high. Line a baking sheet with foil and spray it lightly.
• Place the wings on the baking sheet. Pour any remaining marinade on top of the wings.
• Broil the wings about 4 inches from the heat until cooked through, about 12 minutes on each side or until they begin to brown well. Turn the wings once.
• Serve sprinkled with chaat masala.