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Butter Chicken Wings

Butter Chicken Wings (Murgh Makhani 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!
4.75 from 12 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Indian
Servings 12 wings
Calories 142 kcal

Ingredients
 
 

  • 2.2 lbs Chicken Wings about 12 full chicken wings sliced in half
  • 1 tbsp Ghee
  • 1.8 oz Butter
  • 0.33 oz Ginger Garlic Paste or 50/50 minced ginger and garlic
  • 3.5 oz Tomato Puree also known as passata or sieved tomatoes
  • 1.7 fl oz Fresh Cream or heavy whipping cream
  • 1 handful Cilantro

Seasonings

  • Salt to taste
  • Stevia or Sweetner
  • 1/2 Tsp Red Chili Powder
  • 1/2 Tsp Turmeric
  • 1/2 Tsp Garam Masala
  • 1/2 Tsp Coriander Powder
  • 1/2 Tsp Cumin Powder
  • 1 Tsp Kasuri Methi (Fenugreek Leaves)
  • 1 Tsp Tandoori Masala

Instructions
 

  • Preheat the oven to 390°F (200°C).
  • Add the chicken wings into a large bowl and season with salt, tandoori masala and ghee.
  • Arrange the chicken wings on a baking rack in a baking tray in a single layer.
  • Bake the chicken wings for 20-25 minutes or until the center of the biggest chicken wing is 390°F (75°C).
  • In the meantime in a saucepan melt the butter over low heat and add ginger garlic paste, red chili powder, turmeric, garam masala, coriander powder, and ground cumin to the saucepan. Stir the spices into the butter, letting them cook until they are fragrant, about 1-2 minutes.
  • Stir in the tomato puree, a small amount of water (about 1/4 cup should suffice), and the Kasuri Methi (dried fenugreek leaves). Gently simmer the butter chicken wing sauce covered for 5 minutes. Season to taste with sweetener and salt then cover and gently simmer for an additional 5 minutes.
  • Turn off the heat, and then stir in the fresh chopped cilantro and cream.
  • Place the baked wings in a large bowl, and pour the prepared sauce over them. Toss the wings in the sauce until they are well coated.
  • Return the sauce-coated wings to the baking rack, and place them back in the oven. Bake for an additional 10 minutes.
  • After the final bake, remove the wings from the oven and mix them back into the sauce bowl, giving them a final coat then serve.

Notes

  • Fresh cream is used in this recipe, but you can substitute it with heavy whipping cream. If using heavy whipping cream, be aware that you may need to reduce the sauce for a bit longer due to its thinner consistency.
  • When using fresh cream be sure to turn off the heat before adding the cream to the sauce to prevent it from curdling (this is different to heavy whipping cream).
  • The wings are best served immediately while they are still hot and crispy. However, if there are leftovers, they can be stored in an airtight container in the fridge for up to 3 days.
  • Use more or less red chili powder to control the level of spiciness.

Nutrition

Calories: 142kcalCarbohydrates: 4gProtein: 9gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 43mgSodium: 67mgPotassium: 119mgFiber: 0.3gSugar: 2gVitamin A: 174IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Keyword butter chicken wings
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