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Indian Chicken Wings

June 22, 2009

Chicken wings were one of my favorite childhood snacks: baked, grilled, or fried, it didn’t matter. I’d gnaw on the wing tips until all the flavor and what little meat and skin were on ‘em was sucked off!

So when Monica Bhide asked me to cook her Indian chicken wings recipe from her new cookbook Modern Spice as part of a virtual bloggers dinner, I was happy to oblige!

indianchx2 by you.

Sprinkling chaat masala over the tasty wings

Now the recipe called for an optional garnish of chaat masala, a spice blend that is sprinkled onto snacks and used in aloo chaat. Unless you live near a South Asian market, it might be a little hard to find. So I devised a do-it-yourself version using whatever spices you can find.

Mix and Match Chaat Masala

Chaat masala is available as a ready mix at South Asian markets for about $1 but if you aren’t able to find it, make your own. It may seem like there are 101 ingredients and yes the ingredient list is lengthy, but if you’re a spice fiend like me, you might already have quite a few of the ingredients in your pantry. Aside from cumin seeds and coriander seeds which I always have on hand, I was pleasantly surprised to be able to put the dried mango powder, black salt, and asafetida powder I had received as gifts to good use! Of course, there are also 101 recipes for chaat masala but that’s the beauty of it—you can mix and match to your taste.

2 tablespoons dried mango powder (amchoor)
3 teaspoons cumin seeds
3 teaspoons black salt (kala namak)
1/2 teaspoon ground black pepper

As many of the following ingredients you can find:
1 teaspoon coriander seeds
1/2 teaspoon ground ginger
1/2 teaspoon fennel seeds
1/4 teaspoon ajwain seeds (lovage or bishop’s weed)
1/4 teaspoon asafetida powder (hing)
1/4 teaspoon ground dried mint
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika

Toast the whole spices separately in a small dry cast iron skillet for 1 to 3 minutes, or until they are fragrant and turn a shade or two darker. Don’t let them burn! Grind them individually into a fine powder.

Combine all the ingredients and store in an airtight container.

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8 Comments leave one →
  1. May 24, 2012 6:26 pm

    Hi SS, the recipe was linked to my post but I’m afraid it’s no longer there. You can find it in Monica’s cookbook though!

  2. May 17, 2012 10:46 pm

    so wheres the recipe for the chicken wings? whats here is just a codiment

  3. August 16, 2009 8:52 pm

    mmm… that looks delicious, thanks so much for sharing :) Can’t wait to try it!

  4. July 21, 2009 6:33 am

    great recipe frnd i really like it and surly try it in my home

  5. July 7, 2009 8:17 am

    Thanks, Laila and Mononoke.

    Mo, I’ll make them for you when I’m in Seattle. Do you remember the garlic fried chicken wings at Yaohan? Oh I wish I knew how to make those!!

  6. July 4, 2009 5:50 am

    This place is marvellous! Wonderful photos and recipes!

  7. June 27, 2009 12:10 pm

    yummy….

    reminds me of the bbq chicken wings at Newton Circus in Singapore…slightly salty, slightly sweet with a little twist of lime!

  8. lailablogs permalink
    June 24, 2009 4:25 am

    Sounds delicious .. Laila … http://lailablogs.com/

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