GRILLED INDIAN-STYLE CHICKEN WINGS WITH CARROT-CUMIN YOGURT SAUCE
Some advance preparation is required for these wings: The yogurt needs to drain for 2 hours and the wings need to marinate for at least 2 hours.
Yield Serves 6 as an hors d'oeuvre or 4 as a main course
Number Of Ingredients 9
Steps:
- In a sieve set over a bowl drain yogurt, covered and chilled, 2 hours. In a dry small heavy skillet toast cumin seeds over moderate heat, shaking skillet frequently, until a shade darker, 2 to 3 minutes. Cool cumin seeds and with a mortar and pestle or in an electric coffee/spice grinder coarsely grind. Finely grate carrots into a bowl and stir in yogurt, cumin, mint, and salt and pepper to taste. Sauce may be made 8 hours ahead and chilled.
- Cut off wing tips, reserving for another use, and halve wings at joint. In a bowl dissolve salt in water. Marinate wings in brine, covered and chilled, stirring occasionally, at least 2 hours and up to 24.
- Prepare grill.
- In a colander drain wings and rinse well. Pat wings dry and in a bowl rub garam masala and oil onto wings. Grill wings on an oiled rack set 5 to 6 inches over glowing coals until cooked through and golden brown, 8 to 10 minutes on each side.
- Serve wings with sauce.
INDIAN MASALA CHICKEN WINGS
Marinate chicken wings ahead of time in a simple homemade masala paste for an explosion of spicy Indian flavors. Serve with lemon wedges and steamed basmati rice.
Provided by MICHELLE CHEN
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 4h25m
Yield 10
Number Of Ingredients 10
Steps:
- Combine coriander, cumin, cardamom, chile powder, pepper, and cloves in a dry pan over low heat. Stir until fragrant. Remove from heat, add oil and water, and stir until combined. Set spice paste aside.
- Rub salt over wings in a shallow dish, then rub spice paste all over. Cover and refrigerate, 4 hours to overnight.
- Preheat an outdoor grill for high heat and lightly oil the grate. Add wings and cook, turning halfway, until well browned, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 76.8 calories, Carbohydrate 0.6 g, Cholesterol 17.6 mg, Fat 5.6 g, Fiber 0.3 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 250.7 mg
GRILLED INDIAN-STYLE CURRY YOGURT CHICKEN
Ideal for grilling; however, it can be baked in the oven. Serve with a cucumber salad and rice. Prep time does not include marinating time.
Provided by DailyInspiration
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the yogurt, garlic, ginger, lemon juice, curry, cayenne, and salt in a large ziplock bag until well combined. Add the chicken and turn to coat. Marinate the chicken at least 1 hour or up to 24 hours.
- Remove the chicken from the marinade (discard the marinade) and grill over medium-high heat , about 12 minutes per side, until cooked thoroughly. Serve immediately.
Nutrition Facts : Calories 54.5, Fat 2.5, SaturatedFat 1.4, Cholesterol 8, Sodium 611.8, Carbohydrate 6.6, Fiber 1.5, Sugar 3.4, Protein 2.8
YOGURT-MARINATED GRILLED CHICKEN
This easy, fresh-tasting yogurt marinade helps the chicken stay juicy even if it gets a little overcooked.
Provided by yumster
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 3h50m
Yield 10
Number Of Ingredients 9
Steps:
- Mix Greek yogurt, cilantro, lemon juice, garlic, salt, cumin, cayenne, and pepper together in a large bowl. Place chicken thighs in a large resealable plastic bag; cover with yogurt mixture.
- Let chicken marinate in the refrigerator, 3 to 8 hours.
- Bring chicken to room temperature, about 30 minutes. Pour off marinade.
- Preheat grill for medium heat and lightly oil the grate. Grill chicken, turning occasionally, until grill marks form, about 5 minutes per side.
Nutrition Facts : Calories 246.7 calories, Carbohydrate 1.8 g, Cholesterol 102.5 mg, Fat 13.4 g, Fiber 0.3 g, Protein 28.2 g, SaturatedFat 4.1 g, Sodium 490.7 mg, Sugar 0.9 g
CURRY-YOGURT CHICKEN WINGS
Steps:
- Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
- Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
- Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
- While the wings cook, combine 1/2 cup yogurt, 2 tablespoons olive oil, 2 tablespoons lime juice, 1 tablespoon curry powder, 1 teaspoon cumin, salt and pepper in a large bowl.
- When the wings are cooked, add them to the bowl with the sauce and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they're nicely browned on both sides.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 15 grams, Carbohydrate 2 grams, Fat 21 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams
3-INGREDIENT CURRY GRILLED CHICKEN WINGS
Fragrant, complex curry powder and creamy, tangy yogurt create a tenderizing marinade for these easy grilled wings.
Provided by Rhoda Boone
Categories 3-Ingredient Recipes Chicken Grill Grill/Barbecue Curry Yogurt Summer Dinner
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pat wings very dry with paper towels. Whisk yogurt, curry powder, oil, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add wings and toss to coat. Cover bowl with plastic wrap or transfer wings and marinade to a resealable plastic bag. Chill at least 30 minutes.
- Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 165°F, and skin is crisp and lightly charred, another 5-10 minutes.
- Transfer wings to a platter. Season with salt and pepper and serve immediately.
- Do Ahead
- Wings can be marinated 1 day ahead; keep chilled.
CHICKEN WINGS WITH CURRY-YOGURT GLAZE
Categories Chicken Appetizer Bake Yogurt Curry Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Combine first 7 ingredients in a large bowl. Season to taste with salt and pepper. Set aside 1/2 cup marinade, turning to coat well. Cover with plastic, refrigerate 4 hours or overnight.
- Preheat oven to 350°F. Transfer chicken to baking sheet. Season with salt. Bake until tender and crusty, turning and basting with reserved marinade, about 1 hour.
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