- Prep Time:
- Cook Time:
Tandoori Chicken Wings on the Grill:
2.2 lb (1 kg)chicken wings, split, tip removed
1 tbsp (15 mL)canola oil
6cloves garlic, minced
3 tbsp (45 mL)ginger, fresh, finely grated
2 tbsp (30 mL)jalapeño pepper, fresh, chopped
2 tbsp (30 mL)green chili pepper, fresh, chopped
1 cup (250 mL)plain yogurt, 2–4% MF
2 tbsp (30 mL)lemon juice
5 tbsp (75 mL)tandoori masala powder
1/2 tsp (2.5 mL)salt
1lemon, fresh (optional garnish)
6sprigs cilantro, (optional garnish)
6 cups (1.5 L)field or mixed salad greens
Tandoori masala powder:
2 tbsp (30 mL)garam masala
2 tbsp (30 mL)cumin, ground
1 tbsp (15 mL)coriander, ground
4 tsp (20 mL)sweet paprika
2 tsp (10 mL)fenugreek seed, ground (optional)
1 tsp (5 mL)turmeric, ground
1/2 tsp (2.5 mL)cayenne pepper, ground
Tandoori Chicken Wings on the Grill
Place chicken wings in a large bowl or into two large re-sealable bags.
Add oil, garlic, ginger, jalapeno, yogurt, lemon juice and tandoori masala in the bowl of a food processor. Process until smooth. Pour over the chicken wings in bags and toss to coat well. Marinate in the refrigerator preferably over night but for at least four hours.
Preheat the grill on medium high heat. Remove the chicken wings from marinade and discard. Grill on the top rack for 30 minutes with the lid down. Having the wings on the top rack reduces flare-ups but keep an eye on them during cooking. Flip, and grill another 20–30 minutes or until crisped and cooked through.
Serve wings on a platter over the mixed salad greens. Garnish with fresh wedges of lemon and sprigs of cilantro.
Tandoori masala powder
Combine all of the spice ingredients above and store in an airtight container.