Keto Chicken Wings
I’ve taken my wing game up a notch and crafted these ‘Butter Chicken Wings’. Take the classic Murgh Makhani aka butter chicken gravy and dunk those chicken wings in it and taste that deliciousness. Enjoy the recipe!!
Spread your wings!!
You can pretty much use this same sauce recipe on boneless chicken if you like, even chicken drumsticks. Looking for other wing recipes? Try our garlic Parmesan chicken wings or maybe our tandoori chicken wings.
Nutrition Info (For Chatpata Dip)
- Calories: 41
- Net Carbs: 0g
- Carbs: 0g
- Fat: 3g
- Protein: 1g
- Fiber: 0g
This recipe makes 4 serving. Get this recipe on myfitnesspal.
Nutrition Info (For Butter Chicken Wings)
- Calories: 226
- Net Carbs: 1g
- Carbs: 1g
- Fat: 12g
- Protein: 25g
- Fiber: 0g
This recipe makes 12 servings (that’s 12 full wings, drum and wing = 1 wing) . Get this recipe on myfitnesspal.
Ingredients
For Chatpata Dip
- 75 ml Yogurt (5 Tbsp)
- 30 grams Cream Cheese (2 Tbsp)
- Salt to Taste
- 1/4 Tsp Garlic Powder
- 1/4 Tsp Chaat Masala
- Fresh Coriander
For Butter Chicken Wings
- 1 kg Chicken Wings ( About 12 FULL wings)
- 50 grams Butter Try this one
- 100 ml Tomato Puree I recommend this one
- 10 grams Ginger Garlic Paste I recommend this one
- 50 ml Fresh Cream (Heavy Whipping Cream)
- Fresh Coriander
- Salt to Taste
- Stevia or Sweetner Try this one
- 1/2 Tsp Red Chilli Powder Try this one
- 1/2 Tsp Turmeric Try this one
- 1/2 Tsp Garam Masala Try this one
- 1/2 Tsp Coriander Powder Try this one
- 1/2 Tsp Cumin Powder Try this one
- 1 Tsp Kasuri Methi (Fenugreek Leaves) I recommend this one
- 1 tbsp Ghee I recommend this one
- 1 Tsp Tandoori Masala I recommend this one
Servings: wings
Units:
Instructions
For Chatpata Dip
- Mix everything in a bowl
- Chill in the fridge for 30 minutes
- Serve
For Butter Chicken Wings
- Season the wings with salt, 1 tbsp ghee and tandoori masala
- Bake the wings on a baking rack for 20-25 minutes at 200C
- Heat the butter in a saucepan
- Add in the ginger garlic paste along with all the dry spices
- Once the butter has melted add in the tomato puree along with some water and the Kasuri Methi.
- Cover and cook for 5 minutes
- Add in the stevia/sweetner and salt and cook for another 5 minutes
- Turn off the gas and add in the fresh coriander and cream
- Once the wings are done, mix them in a bowl with the butter chicken sauce
- Bake in the oven for a further 10 minutes
- Finally douse them with the left over sauce and serve
- Enjoy!
14 Comments
S
March 25, 2018 at 5:08 amThese were so good!
I had to go back to the video to clarify a few things but overall it was an easy recipe to follow.
Sahil Makhija
March 25, 2018 at 12:31 pmAm still getting used to writing down recipes. I’m more of a video guy myself 🙂
Matthew and Annette
July 15, 2018 at 3:37 amDear Sahil,
Thank you for the incredible recipe for the butter chicken wings! We made them exactly as you did, including the cool, creamy chatpata dip! And your recipe for naan! WOW!! We LOVED all of it!! Our son took one bite and stated, “That recipe is a keeper!” We all agreed!! DELICIOUS!!
Thanks again!
Victoria Olson
October 9, 2018 at 7:41 amI scroll to the bottom to see if your very clever mini-bio is there and am always charmed that it is. I hope no one ever stops you! PS. Thank you for another excellent recipe!
Sahil Makhija
October 10, 2018 at 2:47 amHahah thank you Victoria.
Jeni
January 17, 2019 at 3:06 amHi – Thanks for the recipe. Just FYI – The text version doesn’t have the cooking temperature (that I could find). Had to watch the video to find it.
Sahil Makhija
January 17, 2019 at 3:37 amThanks for pointing that out, I’ll fix it asap 🙂
Andrea Burchert
March 24, 2019 at 10:02 amEasy and very yummy wings. My husband who loves indian food said it taste like in his favorit Indian restaurant here in Frankfurt (Germany). Great work and I’m so happy that I came across your youtube channel and the blog. It is also great that we have a quite big indian community here in Frankfurt (of course not that big like in London were I lived for 2 years) so that I get most of the spices and we can enjoy your recipes. Thank you so much for all your hard work and sharing delicious recipes with us. Next week we are going to try paneer. So excited to make the Paneer myself.
Mike Glish
May 5, 2019 at 12:43 amI would love to print out the recipe but there is no “Print” button. There are two links for PDFs, both of which take you to something called “YourPDF”. In other words, this is one of those ads that tries to trick you. You seem like a person of high integrity. Why would you put something on your web site that tries to fool people?
Besides that – do you have a way to print recipes on your site?
Sahil Makhija
May 5, 2019 at 2:26 amHi Mike, thank you for the accusation. I’m not trying to fool anyone I promise you. Right at the bottom of the post there is a recipe box. In that box you will see the list of ingredients along with the written instructions for the recipe. At the top of that box you will see 5 stars which indicate the recipe ratings. Right next to those stars there is a printer icon. If you click that (I’m using the chrome browser) it opens a printable PDF in a new tab and if you hit the print button on that pdf it will print the recipe to your printer. That’s the normal way that everyone is printing out recipes on my website. Your other option is simply to select the recipe text and copy paste it to a txt file or a doc file and print from there. Either way there is nothing on my website to ‘fool’ anyone. Hopefully it’s just a bit of misunderstanding what’s going on. Cheers!
Jasmine
December 27, 2019 at 6:04 pmHow much heavy cream do I add and when do I add it? Thx
Sahil Makhija
December 28, 2019 at 3:32 am50ml and right at the end of making the sauce. if the sauce feels thin you can reduce it a bit on the stove.
Paul
July 24, 2022 at 7:28 pmMy wife and I made these last night, along with Raghavan Iyer’s chile-spiked bell peppers and spinach and it was all fantastic. This recipe is a keeper!
Sahil Makhija
July 25, 2022 at 3:14 amawesome! so glad to hear that!