Keto butter chicken wings
- 5 tbsp 5 tbsp Greek yogurt
- 2 tbsp 2 tbsp cream cheese
- ¼ tsp ¼ tsp garlic powder
- ¼ tsp ¼ tsp chaat masala
- salt to taste
- 2 lbs 900 g chicken wings (about 12 full wings)
- 1 tsp 1 tsp tandoori seasoning
- 1 tbsp 1 tbsp ghee
- 2 oz. 50 g butter
- 1 tsp 1 tsp (5 g) ginger garlic paste
- ½ tsp ½ tsp red chili powder
- ½ tsp ½ tsp turmeric
- ½ tsp ½ tsp ground coriander seed
- ½ tsp ½ tsp garam masala seasoning
- ½ tsp ½ tsp ground cumin
- 6 tbsp 6 tbsp
- ¼ cup 60 ml
- 1 tsp 1 tsp dried fenugreek (kasoori methi)
- Mix all the ingredients in a bowl.
- Let rest in the fridge for 30 minutes.
Butter chicken wings
- Preheat the oven to 400°F (200°C). Generously season the chicken wings with salt, tandoori masala and ghee. Combine well so the wings get covered in the mixture.
- Bake the wings in a baking tray on a rack for 20-25 minutes.
- While the wings are in the oven, heat the butter in a saucepan on low heat. Add the ginger garlic paste along with the red chili powder, turmeric, coriander powder, garam masala, cumin. Mix well until combined.
- Once the butter has melted add the tomato puree along with some water (1⁄2 dl or 1⁄4 cups and the kasoori methi. Combine well. Cover with the lid and cook for 5 minutes.
- Add some salt and cook for another 5 minutes.
- Take the saucepan off the heat and add fresh cilantro and cream. Keep cooking until the sauce turns thick.
- When the wings are done, transfer to a bowl and mix with the sauce.
- Place the wings back on the baking tray (don't throw away the sauce leftovers!) and bake in the oven for 10 more minutes.
- Remove the chicken wings from the oven and combine with the sauce leftovers.
- Serve with some extra cilantro and the chatpata dip!
Preparing the chicken wings
You can buy chicken wings cut up and ready to fry but in case you got the whole wings, first you will have to break them down to proceed. This might not sound super easy but we promise you that it is. You just need to locate the joints and dislocate them between the wingette and drumette. Just use a sharp knife to cut through the joints and you're good to go!
If you don't have tandoori masala at home, you can just use a mixture of red chili powder, turmeric, garam masala and coriander powder.
Best practice is to bake the chicken wings in a baking tray on a rack, because this method prevents the wings of steaming and getting cooked in their own juices.