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Murgh Makhani Wings

INDIA

Quite possibly, the best fusion dish I've ever had

SUBMITTED BY

Dev

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I learned about this gem thanks to Dev. Their family is Punjabi but they grew up in Buffalo, New York. Murgh Makhani Wings are extra special for Dev because their vegetarian dad would make this as a treat for their family. That’s the thing about food, it’s not just about how it tastes, but about the memories it creates.

Murgh Makhani Wings are a mouthwatering culinary innovation that blends the rich heritage of Indian cuisine with the global love for crispy, saucy chicken wings. Inspired by the world-famous Indian dish Murgh Makhani, or Butter Chicken, this fusion creation brings together creamy, spiced tomato gravy and tender chicken wings for an irresistible flavor experience. The history of Murgh Makhani Wings is a journey that connects traditional Indian cooking to the dynamic, experimental world of modern gastronomy.

Origins of Murgh Makhani

Murgh Makhani, meaning “butter chicken” in Hindi, originated in the 1950s at the legendary Moti Mahal restaurant in Delhi, India. The story goes that the restaurant’s chefs, led by Kundan Lal Gujral, wanted to find a way to keep cooked chicken moist and flavorful for longer periods. They developed a luxurious tomato-based sauce enriched with butter and cream, creating a velvety curry that complemented smoky tandoori chicken. Over time, Murgh Makhani became a beloved staple across India and eventually gained international fame.

The Rise of Chicken Wings

While Murgh Makhani was making its mark in India, chicken wings were rising in popularity in the United States. In the 1960s, Buffalo, New York, gave birth to the now-iconic Buffalo wing—deep-fried wings coated in spicy hot sauce. From there, chicken wings became a global comfort food favorite, enjoyed at sports bars, family gatherings, and food festivals. Their ability to carry bold flavors made them the perfect canvas for creative chefs.

Fusion Food and the Birth of Murgh Makhani Wings

The fusion of Murgh Makhani and chicken wings likely emerged in the early 21st century, as chefs around the world began experimenting with cross-cultural dishes. Indian restaurants seeking to appeal to younger, globalized audiences started introducing familiar comfort foods with an Indian twist. Murgh Makhani Wings took the buttery, mildly spiced tomato sauce of butter chicken and tossed it with crispy fried or baked wings, creating a dish that was both nostalgic for Indian diners and exciting for those new to Indian flavors.

The appeal of this dish lies in its balance of textures and flavors—the crunch of the wing contrasts with the creamy, aromatic sauce, while the blend of spices like garam masala, cumin, coriander, and fenugreek creates a flavor profile that is rich yet approachable.

Murgh Makhani Wings Today

Today, Murgh Makhani Wings can be found in Indian fusion restaurants, food trucks, and even home kitchens around the world. They are often served as a shareable appetizer, perfect for parties, sporting events, or casual gatherings. Some chefs keep the wings crispy by serving the Murgh Makhani sauce on the side for dipping, while others coat the wings completely for maximum flavor.

The dish has also inspired vegetarian and vegan adaptations, using cauliflower or plant-based proteins in place of chicken, proving the versatility of the concept.

Murgh Makhani Wings are more than just a creative spin on a classic—they represent the way food can bridge cultures. By combining an iconic Indian dish with a universally loved snack, this fusion creation tells a story of culinary evolution, innovation, and the ever-expanding reach of Indian flavors.

From the streets of Delhi to pubs in New York, Murgh Makhani Wings continue to win over hearts and taste buds, embodying the spirit of tradition meeting modern indulgence

Murgh Makhani Wings

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Ingredients
  

  • neutral oil for frying

For marinade

  • 2 lb chicken wings bone-in
  • 2 Tbsp dahi or yogurt
  • ½ lemon juiced
  • 1 Tbsp ginger-garlic paste
  • 2 green chilis chopped
  • ½ tsp garam masala
  • ¼ tsp turmeric
  • ½ tsp ground cumin
  • ½ Tbsp chili powder
  • ½ tsp salt

Seasoned flour

  • ¼ cup, plus 2 Tbsp rice flour
  • 2 Tbsp cornstarch
  • 2 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp onion powder

Butter chicken sauce

  • 2 Tbsp butter divided
  • ½ a yellow onion chopped
  • 1 star anise optional
  • 1 black cardamom pod optional
  • ½ Tbsp ginger-garlic paste
  • ½ tsp ground cumin
  • ¼ tsp garam masala
  • ½ tsp ground coriander
  • 1 pinch ground cloves
  • ½ Tbsp chili powder
  • ½ tsp sugar
  • ½ Tbsp tomato paste
  • 7 oz canned tomatoes
  • salt to taste
  • 2 Tbsp heavy cream
  • ½ tsp kasuri methi
  • fresh cilantro for garnish

Instructions
 

Marinate chicken wings

  • In a large mixing bowl, add the dahi, lemon juice, ginger-garlic paste, green chilis, garam masala, turmeric, cumin, chili powder, and salt. Whisk it together until smooth.
  • Pat the chicken wings dry with a paper towel. Add the chicken wings into the bowl and massage the marinade into the wings until fully coated.
  • Cover the wings and refrigerate for a minimum of 30 minutes.
  • In the meantime, whisk together the rice flour, corn starch, baking powder, garlic powder, and onion powder for the seasoned flour mixture. This is also a great point to make the makhani sauce.

Makhani sauce

  • Melt 1 Tbsp of butter on medium heat. Add the star anise and black cardamom (if using) and allow the flavor to infuse with the butter for a minute.
  • Add the chopped onions and ginger-garlic paste into the butter. Sauté until the onions start to brown. Then, add the spices - the cumin, garam masala, coriander, cloves, and chili powder. Give everything a good stir and let it cook for 1-2 minutes so the spices can bloom in the butter.
  • Once the oil starts to separate on the sides, add in the tomato paste, canned crushed tomatoes, sugar, and salt to taste. Switch the stove to low to medium heat, and allow the sauce to simmer. It'll start to thicken and darken significantly. The fat will once again start to release and form little pools.
  • Remove and discard the black cardamom pod and star anise. Transfer the ingredients into a blender along with the rest of the butter. Blend the sauce until it's completely smooth.
  • Transfer the sauce back into the pan. Pour in the heavy cream and continue to simmer until the sauce is thick. This is a great point to taste and adjust for spices. Remove from heat and finish off the sauce with a pinch of kasuri methi.

Fry chicken wings

  • Once the chicken is done marinating, toss the chicken wings in the dry ingredients to evenly coat. Shake off excess flour.
  • Heat neutral oil in a dutch oven to 350°F. Fry the chicken wings in batches of 6-7 at a time, being careful not to overcrowd the dutch oven to prevent the temperature from dropping.
  • Fry the chicken wings for 6-7 minutes, or until the skin is a crispy deep brown. Place the wings on top of a cooling rack or paper towel to allow the excess oil to drain. Continue to fry the rest of the batches.

Assembly

  • Transfer the wings to a large mixing bowl. Pour the makhani sauce over the wings and toss to evenly coat.
  • Serve in a large serving platter with cilantro as garnish.

Notes

Recipe inspired by Masala & Chai
Course: Dinner
Region: Asia, North America

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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