Chicken malai wings


This recipe is an extract of the Chicken Malai Tikka


For a modern Indian twist one can also add a glaze of Truffle oil to it


Malai tikka variation

This recipe is an extract of the Chicken Malai Tikka


Chicken wings 600 GMs (skinless)
1 tsp Lemon juice
1 tsp Salt
200 gms curd
30g Butter
1 tbsp Cream
1Tbsp ginger garlic paste
3-4 pinches white pepper powder
Ginger small
3-4 cloves garlic
3 green Cardamom, seeds only
1/2 tsp freshly grated Nutmeg
2 green chillies, finely chopped
Coriander roots 3-4 gms
1 tbsp vegetable Oil
3 tbsp Cheddar cheese, finely grated

bar ideas


Hang curd for 3hrs in a muslin cloth
Marinade the wings with white pepper lime juice salt and ginger garlic paste or just grate garlic ginger on a 80:20 ratio store wings in fridge for about an hour

Powder cardamon seeds
Fine grate the cheese nutmeg powder
Using a whisk now mix all the dairy ingredients except butter to make the malai paste adjust seasoning as required.
Use a blender if the paste looks thin, place it in fridge it will thicken
Marinade the wings using this paste and let it stand for an hour at least in the fridge

Turn up the oven to 180°c

Melt butter in microwave and keep it ready

Place the non meaty side of the wings on oven tray baste a bit of butter set timer to 18 mins

18 mins later remove the tray turn the wings baste butter again and place it for the next 12 mins making the meaty side facing up

This will now give the meaty side a better color
Baste a bit of butter again, stand for a few mins and serve, you could use chat masala just a bit as it can kill the mild flavours

Serve with green chutney,

Variation notes can be looked from a previous blog post


My favorite would be Truffle Oil over boneless thigh meat