what you need:

2 1/2 lb chicken wings about 28 wings and/or drumettes

Garam Masala: Makes 3 tsp (you’ll only need 1 1/2 tsp)
5 cardamom pods
2 whole cloves
1 tsp ground cumin
1 tsp ground coriander
1/8 tsp ground cinnamon
1/8 tsp black pepper
1/8 tsp ground nutmeg

1 small onion
1″ ginger
4 garlic cloves
1 1/2 tsp garam masala
1 1/2 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cumin
1 tsp chili powder
1 tsp paprika
1 cup plain yogurt
2 tbs oil
1 tbs lime juice
2 tsp salt
1/2 tsp black pepper

Mint Chutney

1 1/2 cups fresh mint leaves
1 cup fresh cilantro leaves
1 green chili pepper
1 small onion
1/4″ ginger
2 garlic cloves
3 tbs plain yogurt
1 tsp ground cumin
1/2 tsp lime juice
Pinch of sugar
Salt to taste
Water to dilute a little if desired

DIRECTIONS:

Tandoori Wings
1. Garam Masala: Lightly toast the cardamom pods and whole cloves in a pan. Using a mortar and pestle, pound them into fine powder. Mix it with the remaining ingredients for the garam masala.

2. In a blender, add the onion, ginger and garlic. Blend until it becomes a smooth paste. Pour the onion paste over the chicken wings. Add the garam masala, coriander, turmeric, cumin, chili powder, paprika, yogurt, oil, lime juice, salt and black pepper. Combine well and let the chicken marinate for 4 hours to overnight.

3. Place the wings on a greased baking sheet in a preheated oven at 450 F. Roast for 20 minutes, flip the wings and roast for another 20 minutes. If you desire, change the setting to broil and broil the wings for a couple minutes more until charred to your liking. Serve immediately with lime wedges, naan and mint chutney.

Mint Chutney
1. Place everything in a blender and blend until smooth.

Notes:

1. You can always replace the wings with chicken breasts or thighs. Adjust cooking time and temperature if doing so.