Tandoori Wings with Hot Onion Chutney Dip [Indian fusion Recipe]

 In this recipe I give chicken wings an international flavor by marinating them in an Indian spiced yogurt and baking them tandoori style. They have a lot of flavor but are not spicy hot. Using my recipe for Hot Onion Chutney, I serve them with a tasty dip. 


2 lb chicken wings
2 Tbs cilantro, chopped
Nonstick spray
Tandoori Marinade:
6 garlic cloves, minced
1-inch piece ginger, minced
1 green chile, minced
1 tsp coriander, ground
2 tsp cumin, ground
2 tsp garam masala
2 tsp red chile powder
1 1/2 tsp paprika
1/2 tsp turmeric
1 tsp salt
2 Tbs lemon juice
2 Tbs olive oil
1 cup plain yogurt
Hot Onion Chutney Dip:
1/2 cup Easy Hot Onion Chutney
1/2 cup sour cream
1 Tbs mayonnaise
1 1/2 Tbs lemon juice
1/2 tsp salt


1 .Mix Hot Onion Chutney Dip ingredients together in a small bowl. Cover and refrigerate until ready to serve.

2. In a bowl, mix all the Tandoori Marinade ingredients together. Transfer it to a large resealable plastic bag.

3. Cut the chicken legs at the joints and discard the wing tips. Add the chicken pieces to the bag, seal and squeeze to mix well. Marinate the chicken in the refrigerator for 4 hours.

4. Preheat the oven to 400 degrees.

5. Spray a grilling sheet with nonstick spray.

6. Remove the bag with the chicken from the refrigerator and let it warm up for 15 minutes.

7. Remove the chicken pieces from the bag and shake off the excess marinade. Place them in a single layer on the grilling sheet.

8. Bake the wings for about 40 to 45 minutes flipping them half way through cooking. Remove to a platter and garnish with fresh chopped cilantro. Serve with the Hot Onion Chutney Dip on the side.