Tandoori Chicken Wings with Cabbage and Onion Slaw

Preparation Time 20 minutes 

Marination Time 6 to 8 hours 

Grill Time 30 minutes 

Ingredients

Wings 

• Yogurt ½ Cup 

• Minced Ginger 2 tbsp 

• Minced Garlic 6 to 8 cloves 

• Cardamom Powder 1 tbsp 

• Dried Fenugreek Leaves 2 tbsp 

• Nutmeg Powder ½ tsp

• Black Pepper Powder 1 tsp 

• Mustard Oil 3 tbsp 

• Lemon Juice 3 tbsp 

• Salt to taste 

• Paprika (hot) to taste 

• 18 to 20 Wings 

Cabbage and Onion Slaw 

• Greek Yogurt 1 cup

• Cilantro chopped ½ cup 

• Lemon Juice 3 to 4 tbsp 

• Thai Green Chili 1

• Cabbage thinly sliced 4 to 5 cups 

• Red Onions thinly sliced 1 cup 

• Salt to taste 

• Lemon Wedges (optional)

Method 

1. Marinate the wings - In a bowl, whisk together all the ingredients except the chicken wings. Add the wings and toss them until nicely coated. Cover and refrigerate for minimum 6 to 8 hours. However, marinating the wings overnight helps develop better flavor when grilling.

2. Cabbage and Onion Slaw - In a blender, puree cilantro with lemon juice, green chili and some salt. In a medium bowl, whisk the cilantro puree with the greek yogurt. Add the sliced cabbage and onions and toss them until nicely coated. Adjust the seasoning.

3. Remove the wings from the refrigerator 30 minutes before grilling. 

4. Set up the grill by lighting and oiling the grates. Remove the wings from the marinade and grill them over medium hight heat, turning the wings until they get nicely charred all over, about 6 to 8 minutes. Reduce the grill temperature, cover  and cook the wings until a thermometer inserted in the thickest part of the wing reads 165F.

5. Serve the wings with the cabbage and onion slaw and some lemon wedges.