Chicken Wings With Bhuna Masala Recipe
Chicken Wings With Bhuna Masala Recipe is a Indian take on the crispy chicken wings. We have spiced it up with some Bhuna masala which is usually a base to all the curries. The masala contains almost all the spice flavor that you have from India. It has perfectly roasted onions and tomatoes mixed along with some flavor packed garam masala powder. The chicken wings are then baked in the hot oven till they crisp up over the top and soft and succulent on the inside.
Course : Appetizer
Ingridients : 8 Chicken Wings
For the Bhuna Masala
1 Onion , chopped
1 Tomato , chopped
1 inch Ginger , chopped
3 cloves Garlic , chopped
1 teaspoon Red Chilli powder
1/4 teaspoon Turmeric powder (Haldi)
1 tablespoon Garam masala powder
1 tablespoon Cumin powder (Jeera)
Salt , to taste
Instructions To begin making the Chicken Wings With Bhuna Masala Recipe, we will first boil the chicken wings in a sauce pot with some water.Boil the wings for about 20 minutes till it’s half done. This parboiling method will help the wings to absorb less oil once you fry them. Drain the water and keep the wings in a bowl.Pre heat the oven to 180 degree Celsius and keep it ready until you move on to make the Bhuna masala.Heat a saucepan with oil, add onions, garlic and ginger and saute until for 3-5 minutes. Add tomatoes and sprinkle some salt and cook until the tomatoes are mashed well. Now add in the dry masala powders- red chilli powder, turmeric powder, garam masala powder, cumin powder and salt. Mix well and turn off the flame. Allow it to cool. Transfer into a mixer-jar and blitz it into a smooth paste. Place the bhuna masala in a mixing bowl add the chicken wings to this and coat it well. Place the wings on a baking tray. Drizzle some oil and bake it in the grill mode for 15 minutes and then flip it over and bake it again for another 15 minutes.Serve the Chicken Wings With Bhuna Masala Recipe along with some Greek Yogurt Dip or Pudina Dahi Chutney as a delicious appetizer.
Chicken Wings With Bhuna Masala Recipe
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