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Keto Tandoori Chicken Wings

The perfect Keto snack

Chicken wings are the perfect Keto snack. They are great if you need something to munch on in the evening or even to share with friends at a party. I’ve loved the versatility of wings and I love making new kinds of flavour combinations with them. One of my first wing recipes was Keto garlic parmesan chicken wings which were a huge hit on my Youtube channel. I followed that up with my butter chicken wings where I melded Indian flavours with an American food. For today’s recipe I decided to bring back those bold Indian flavours and do a Tandoori flavoured chicken wing which I paired with a cheesy green chutney dip. I really hope you guys dig this recipe.

I’m always winging it

Tandoori chicken is red, mainly because of the food colour. If you look around for recipes that are homemade or without colour you’ll find that the tandoori chicken looks more brown than red. I’ve never been afraid to use food colour, probably because I buy the good stuff and use it sparingly. In this recipe I used it for a more authentic look to the dish, so to be honest, it’s purely cosmetic, it adds nothing in terms of flavour. This recipe has a few carbs more than it should because I used yogurt in the marinade and the dip as well, you can use a smaller quantity of yogurt but I would recommend not skipping it because it really is an important part of the dish. Full fat greek yogurt is what I would recommend using. Anyway, final thoughts? What flavour should I make next?

 

Keto Tandoori Chicken Wings

 

Nutrition Info (per serving for the wings)

  • Calories: 541
  • Net Carbs: 3g
  • Carbs: 3g
  • Fat: 21g
  • Protein: 76g
  • Fiber: 0g

This recipe makes 4 servings. Get this recipe on myfitnesspal.

Nutrition Info (per serving for the dip)

  • Calories: 84
  • Net Carbs: 2g
  • Carbs: 3g
  • Fat: 7g
  • Protein: 2g
  • Fiber: 1g

This recipe makes 4 servings. Get this recipe on myfitnesspal.

Keto Tandoori Chicken Wings
Yum
Votes: 19
Rating: 4.11
You:
Rate this recipe!
A tandoori chicken wing served with a creamy cheesy green chutney dip
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
60 minutes 24 hours
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
60 minutes 24 hours
Keto Tandoori Chicken Wings
Yum
Votes: 19
Rating: 4.11
You:
Rate this recipe!
A tandoori chicken wing served with a creamy cheesy green chutney dip
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
60 minutes 24 hours
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
60 minutes 24 hours
Ingredients
For the Tandoori Wings
For the Green Chutney Dip
  • 30 grams Cilantro/Coriander
  • 30 grams Fresh Mint Leaves
  • 5 grams Ginger and Garlic Paste
  • 1 Tsp Salt
  • 1/2 Tsp Cumin Powder Try this one
  • 5 ml Lime/Lemon Juice
  • 75 grams Yogurt
  • 75 grams Cream Cheese
Servings: servings
Units:
Instructions
For the wings
  1. Separate the chicken wings into drums and wings and set the wing tips aside to make stock. Also pierce the wings with the knife randomly so that the marinade will penetrate the meat.
  2. In a bowl mix together the yogurt, ginger garlic paste, ghee, food colour, salt and tandoori masala.
  3. Add in the chicken and mix well. Marinate overnight for best results. Minimum 4 hours.
  4. Place the wings on a wire rack and bake in the oven for 45 minutes at 200C
  5. Once cooked all the way through brush with butter and using your tongs give it a final finish on the stove directly over the flame for a smokey flavour. (This step is optional)
For the dip
  1. In a blender add the mint, coriander, mint, ginger garlic paste, salt, cumin powder and lime juice and blitz. If needed add a tablespoon or 2 of water.
  2. In a bowl mix the cream cheese (at room temp or microwave for 30 seconds) and yogurt and then add in the coriander and mint paste as well.
  3. Chill in the fridge and serve with the wings.

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16 Comments

  • Reply
    Naomi
    January 31, 2018 at 12:58 pm

    That wing disappeared into thin air! LOL

  • Reply
    Saby
    February 1, 2018 at 12:47 am

    Are the wings with skin or without skin. Thanks

    • mm
      Reply
      Sahil Makhija
      February 1, 2018 at 7:02 am

      Always with skin 🙂

  • Reply
    Vic Olson
    February 5, 2018 at 10:58 pm

    Some suggested flavors along the same lines as this amazing recipe:

    Korma: yoghurt/a little coconut cream, garam masala, onions, garlic.

    Madras: yoghurt, green chillis, chopped small seeded/skinned/chopped tomato, ginger-garlic paste, fennel, garam masala, fresh coriander to finish.

    • mm
      Reply
      Sahil Makhija
      February 6, 2018 at 3:53 am

      Those are some great ideas right there 🙂

  • Reply
    JoAnn M
    February 9, 2018 at 1:53 am

    I am anxious to try this recipe. I visited Talin market (amazing place, each aisle is a different country) in Albuquerque, NM USA Today to see if I could get the tandoori chicken masala seasoning you recommended. And it was there! The only thing I don’t have is fresh mint but I have my home dried mint that I will use.
    Keep up the great work.
    JoAnn

  • Reply
    Kathy Henzler
    April 15, 2018 at 3:10 am

    Hi Sahil, I hope you are having a good day. I want to make these wings but live in Guam and amazing won’t ship the Ginger garlic paste here. The tandoori seasoning costs $12 to ship. That’s a lot! Is there any way I could make my own curry blend and ginger garlic paste? Thank you! I support you on Patreon!

    • mm
      Reply
      Sahil Makhija
      April 15, 2018 at 3:50 am

      Hi Kathy,
      Thank you so much for your support. For the ginger and garlic paste you can make it fresh at home, will last a few weeks in the fridge. It’s just 2 parts ginger to 1 part garlic, just grind it in a mortar and pestle or your food processor and you are sorted. For the tandoori masala you use a mix of powdered spices like cumin, tumeric, garam masala, coriander powder and red chilly powder. This should do the job 🙂

      • Reply
        Kathy Henzler
        April 16, 2018 at 9:49 am

        Sahil! I made these tonight for diner. They were amazing. The chutney was perfect. Thanks for the tips on the spice blends.

  • Reply
    Reshma Asrani
    June 16, 2018 at 7:27 am

    Hello Sahir, really like your recipes , are the copy written, do I need your permission to share with my friends, of course with your permission
    Also did you get some formal training in keto cooking. If yes, can you share the info bc I want to get into keto learning
    Thanks

    • mm
      Reply
      Sahil Makhija
      June 16, 2018 at 12:09 pm

      Hi Reshma, you can definitely share the recipes. Only if you plan to republish them commercially or something you need to check with me but you can definitely just share the links with your friends. Also I’ve no formal training in cooking. The thing with Keto cooking is it’s just like normal cooking minus a few things but I just do trials of some stuff but most of what I make is normal just adjust it to be Keto friendly. If you properly understand what you can and cannot eat you should have no problem.

  • Reply
    sam
    June 19, 2018 at 9:28 am

    hi

    • mm
      Reply
      Sahil Makhija
      June 19, 2018 at 5:12 pm

      Hi, how can I help you?

  • Reply
    Billy
    July 19, 2018 at 11:14 pm

    Making these tonight! Love this site!

  • Reply
    Kenneth A Avin
    August 23, 2018 at 2:16 pm

    Sahil,

    I made this recipe last night using chicken legs. The time in the oven took a little longer to cook them through; but the flavour was AMAZING. I skipped the food colouring, and was going to char them a bit on my gas grill; but a summer storm but a stop to that. Next time, lol. I also made my own tandoori spice mix, which turned out awesome. We love your recipes, and really enjoy your Youtube channel. I also finally got my copy of the “Ketogenic Diet Cookbook” yesterday(it had been sold out on Amazon), and my wife and I have been pouring over it, trying to decide on what we want to make this weekend. Thanks for all your great recipes and music. Horns Up!! \m/ \m/

    • mm
      Reply
      Sahil Makhija
      August 27, 2018 at 8:36 am

      Thank you so much for the kind words.

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