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Exclusive Recipe by Chef Hari Nayak

Tandoori Grilled Chicken Wings

Tandoori Grilled Chicken Wings


  • 8 whole chicken wings
  • 1 cup (245 g) plain yogurt, whisked until smooth
  • 1 tablespoon ground cumin
  • 1 tablespoon garam masala
  • 1 teaspoon Asian chili powder or cayenne pepper
  • 1 (4-in/10-cm) piece fresh ginger, minced
  • Salt to taste
  • Juice of 2 lemons
  • 8 cloves garlic, finely chopped


  1. Remove the tips of the chicken wings and discard. Use kitchen shears or a knife to separate the wings at the joint.
  2. Make a spiced yogurt marinade by mixing together the yogurt, cumin, garam masala, chili powder, ginger, salt, lemon juice, and garlic in a large bowl.
  3. Add the chicken wings to the marinade and toss to coat evenly. Cover and refrigerate for about 2 to 3 hours.
  4. Cook the chicken wings in a preheated tandoor for 10 to 15 minutes until completely cooked, making sure chicken is basted with melted butter (optional) for best flavor. Serve hot.

Grill method: Preheat a grill pan over high heat or turn an indoor electric grill to high. Place the chicken wings on the lightly oiled hot grill in single layers and cook for 5 or 6 minutes on each side, until charred at edges and chicken meat is firm and completely cooked. Serve hot.