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Namaste!

We all need a little spice in our life so I encourage you all to subscribe to the Indian Food Newsletter and receive helpful information and exciting new recipes, delivered weekly right into your email inbox.

Please do remember that your name and email address are never sold to any third party and that the information you provide is kept securely confidential.

I have provided a sample newsletter below, I hope you enjoy it.

Since the Superbowl is just around the corner I thought it appropriate to provide a fitting recipe and what better than Spicy Tandoori Chicken Wings! These tasty wings are healthy, easy to make and perfect for entertaining! I am sure your guests will absolutely love them, you will always emerge the winner when these spicy wings are served!

The key to this recipe lies in the marinade. Freshly made tandoori marinade is always the best, but store bought tandoori paste or powder will be just as delicious and of course, easy.


TANDOORI CHICKEN WINGS

For the Tandoori Marinade:

5-6 garlic cloves, finely minced
1 piece of ginger, peeled and finely minced (about 1Ż inches in length)
3 cups of plain yogurt
2 small green chilies, finely minced
Juice of 1 lemon
3 tbsp tandoori paste OR 4 tbsp tandoori masala powder (given below)
salt and pepper to taste

************************************************************************************************

Tandoori Masala (Powder)

2 tbsp garam masala
2 tbsp ground cumin
1 tbsp ground coriander
4 tsp paprika
2 tsp ground dried fenugreek leaves (methi powder)
1 tsp turmeric
Ż tsp red chili powder

METHOD:

Combine all of the ingredients above and store in an airtight container for 4-6 weeks.

************************************************************************************************

To make the Tandoori Chicken Wings:

Whisk together the marinade ingredients until smooth and add the chicken wings. Mix well to coat the chicken wings evenly, a plastic zip bag works well (and no messy clean up) and refrigerate. I highly recommend marinating the chicken overnight, the longer the better. I have marinated my tandoori chicken for up to 2 days and it is crazy delicious! But if time is an issue, than at least 5-6 hours of marinating will work in a pinch.

Remove the chicken wings and remove any excess marinade before cooking, discard the marinade. This recipe works best on a grill but can also be done in the oven. If you are grilling the chicken on a grill or barbeque, grill on medium high until fully cooked. The chicken should be browned on the outside but deliciously tender on the inside.

If you are using an oven, preheat the oven to 400 degrees F. On a foil lined baking sheet (sprayed lightly with cooking spray), place your chicken wings in a single even layer and
drizzle very lightly with oil. Bake for 10-12 minutes, turn the wings over and cook for another 10 minutes. Check to make sure the chicken is fully cooked through; it should be evenly browned on the outside but juicy and tender on the inside. Squeeze fresh lemon juice on top and garnish with extra lemon wedges. This can be served with a cool and refreshing yogurt dip (yogurt with either finely chopped fresh cilantro leaves or finely chopped fresh mint leaves).

************************************************************************************************

To get more new and exciting Indian recipes along with helpful information, sign up for the Indian Food Newsletter and let your family and friends know too!

Please do remember that your name and email address are never sold to any third party and that the information you provide is kept securely confidential.

THANK YOU!

Tandoori Wings


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