Tamarind Chutney and Greek Yogurt with Tandoori Style Chicken Wing & Drumstick

With football season upon us, delicious tailgate party food is on the minds of many gridiron cooks. So I took my favorite tandoori recipe and used it on wings and drumsticks for a bbq today – with tremendous results. I don’t change the recipe an iota – and using the strong spices and quantities meant for larger pieces of chicken, give these wings STRONG flavor and a deep earthiness that your party guests will love. It’s a fun spin on traditional bbq’d wings – and they are a lot of fun to make.

Tandoori Style Chicken Wings



  • 2 tablespoons vegetable oil
  • 6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 cup plain whole-milk yogurt
  • 4 tablespoons juice from 2 limes, plus 1 lime, cut into wedges
  • 2 teaspoons table salt
  • 2 pounds chicken wings and drumsticks


1. Heat oil in small skillet over medium heat until shimmering. Add garlicand ginger and cook until fragrant, about 1 minute. Add garam masala, cumin,and chili powder; continue to cook until fragrant, 30 to 60 seconds longer.Transfer half of garlic-spice mixture to medium bowl; stir in yogurt and 2tablespoons lime juice and set aside.

2. In large bowl, combine remaining garlic-spice mixture, remaining 2tablespoons lime juice, and salt. Using sharp knife, lightly score skinned side of each piece of chicken, making 2 or 3 shallow cuts about 1 inch apart and about 1/8 inch deep; transfer to bowl. Using hands, gently massage salt-spice mixture into chicken until all pieces are evenly coated; let stand at room temperature 30 minutes.

3. Adjust oven rack to upper-middle position (about 6 inches from heating element) and heat oven to 325 degrees. Pour yogurt mixture over chicken and toss until chicken is evenly coated with thick layer. Arrange chicken pieces, scored-side down, on wire rack set in foil-lined, rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Bake chicken until instant-read thermometer inserted into thickest part of chicken registers 125 degrees for breasts and 130 for legs and thighs, 15 to 25 minutes. (Smaller pieces may cook faster than larger pieces. Transfer chicken pieces to plate as they reach correct temperature.)

4. After removing chicken from oven, turn oven to broil and heat 10 minutes.
Once broiler is heated, flip chicken pieces over and broil until chicken is
lightly charred in spots and instant-read thermometer inserted into thickest
part of chicken registers 165 degrees for breasts and 175 for legs and
thighs, 8 to 15 minutes. Transfer chicken to large plate, tent loosely with
foil, and rest 5 minutes. Serve with chutney or relish, passing lime wedges


Tamarind Chutney


1 tablespoon canola oil

  •     1 teaspoon cumin seeds
  •     1 teaspoon ground ginger
  •     1/2 teaspoon cayenne pepper
  •     1/2 teaspoon fennel seeds
  •     1/2 teaspoon asafoetida powder (resin powder, gelatin)
  •     1/2 teaspoon garam masala
  •     2 cups water
  •     1 1/8 cups white sugar
  •     3 tablespoons tamarind paste


Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.

Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.