Tandoori Chicken Wings


  • 1 kg Raw chicken wings
  • 3/4 cup Plain yogurt Full Fat
  • 2 tbsp Lemon juice
  • 1 to 2 tsp Garam Masala 
  • 1 to 2 tbsp Kashmiri Red Chilli Powder
  • 1 tbsp Dried Fenugreek Leaves Optional
  • 3 cm Ginger
  • 8 Garlic cloves
  • 1/2 tsp Turmeric powder
  • 2 tsp Salt
  • 2 tbsp Cilantro  Chopped, optional for garnish


  • Pat dry the chicken wings.
  • Make fine paste of ginger and garlic using a tablespoon of water.
  • Combine all ingredients (except cilantro) in a bowl and marinate wings for at least 1 hour or longer (up to 24 hours). Add more or less garam masala and red chilli powder depending your preference.
  • Preheat oven to 200 degrees Celsius. Line up wings on a greased baking tray.
  • Bake the wings for about 20-25 mins, until chicken is cooked. Wings can also be cooked on the braai. Serve hot with garnish of chopped cilantro.