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





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