Petitchef

Indian chicken wings the monica bhide way

Main Dish
8 servings
20 min
25 min
Very Easy

Ingredients

Number of serving: 8
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

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.

Photos

INDIAN CHICKEN WINGS THE MONICA BHIDE WAY, photo 1
INDIAN CHICKEN WINGS THE MONICA BHIDE WAY, photo 2
INDIAN CHICKEN WINGS THE MONICA BHIDE WAY, photo 3
INDIAN CHICKEN WINGS THE MONICA BHIDE WAY, photo 4
INDIAN CHICKEN WINGS THE MONICA BHIDE WAY, photo 5

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