Butter Chicken Wings
Succulent, tangy butter chicken wings…
4 – 5
(maida or rice work well)
2 – 3
Chicken Tikka Masala
I prefer Shan (brand)
salt and pepper
Butter chicken gravy
3 – 4
(deseeded and julienned)
Wash the chicken wings well and dry them properly.
Separate the wings and the drumettes (basically in two halves – here’s a guide on the structure of chicken wings.)
Coat them generously with the flour, tikka masala, salt and pepper.
Set aside for at least half an hour.
Prepare the gravy in the meanwhile – according to the instructions in the link.
The only difference here is that, we dont add the remaining marinade of yoghurt, garlic, ginger paste to the tomato base. And, that is okay.
I simply added a little chicken tikka masala to the tomatoes and sauteed them before grinding – to amp up the flavour.
Once the gravy is done, heat up the oil in a saucepan.
Now, add the chicken wings one by one till they crisp up and are golden brown.
Once they are all done and drained of the oil, mix them with the gravy.
Top with the garnishes and serve hot as a starter.
Note: If you want to bake the wings, put them in a 180 degree preheated oven for at least 25-30 minutes.