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Murgh Makhani Wings

INDIA

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

SUBMITTED BY

Dev

You know that feeling when you find a dish so amazing it makes you want to shout from
the rooftops? This is exactly what happened when I discovered Murgh Makhani Wings.
These crispy fried chicken wings are tossed in a creamy, tomato-rich sauce of classic
butter chicken. Yeah, I know, mind blown!

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.

Although the ingredient list is super long, these wings are not as hard to make as you
may think. You first marinate chicken wings in spices and yogurt. Then coat them in a
flour mix and fry until golden and crispy. Finally, you toss the wings in a rich and flavorful butter chicken sauce.

These wings are incredible! You get the crispy skin, that savory butter chicken flavor
and a nice kick of spice. Dev’s right…these aren’t meant to be elegant. Get your fingers
in there and don’t be afraid to lick that sauce clean off!


If Murgh Makhani Wings sound like your jam, definitely give them a go. It’s the kind of
food that makes you want to experiment, to combine the things you love in new and
interesting ways. And who knows what delicious fusion dish you might come up with
next? Let me know if you try these!

Watch the Video

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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