Smoky tandoori wings


    1 tbsp gram flour

    1 tbsp vegetable oil

    1kg free range chicken wings

    5 tbsp paprika oil

    1 tsp turmeric

    1 tbsp red chili powder

    1 tbsp beetroot powder (available in Sweet Mart)

    1 tsp garam masala

    2 inch fresh ginger

    4 cloves garlic

    1 tsp black pepper

    2 tsp salt

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Main serves 4

Cooked on Thali’s Roadside Grill in Southville, these wings are deliciously smokey and have a gentle kick. They're so sticky and tender you’ll be excused for getting a bit messy. Thali serves them with chilli sauce but they also work really well with a fresh yoghurt dip. If you can, marinate the wings overnight for the best flavour.

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First, make the bhuna besan. Mix the gram flour with the vegetable oil and place in a small pan over a low heat. Fry until the mixture turns a nice golden colour, then put to one side and leave to cool.


Blend the garlic and ginger in a food processor until coarse. Place in a large mixing bowl and add the oil, spices, beetroot powder and bhuna besan. Mix well until all the ingredients are properly combined into a smooth paste.


Pour the marinade over the chicken wings and massage it in, ensuring that all the meat is coated. Cover and leave in the fridge overnight.


Use a cast iron griddle pan on a medium heat to cook. When the pan is hot, put the chicken in, turning the wings until golden and cooked through.

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