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!!
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Get the recipe for the Chatpata Dip on MFP: http://www.myfitnesspal.com/recipe/view/173327301602621
Marcos per serving
Calories: 41
Net Carbs: 0g
Carbs: 0g
Fats: 3g
Protein: 1g
Fiber: 0g
Recipe makes 4 servings
Ingredients
– 75ml Yogurt (5 Tbsp)
– 30grams Cream Cheese (2 Tbsp)
– Salt to taste
– 1/4 Tsp Garlic Powder
– 1/4 Tsp Chaat Masala
– Fresh Coriander
Preparation
1. Mix everything in a bowl
2. Chill in the fridge for 30 minutes
3. Serve
Get the recipe for the butter chicken wings:
http://www.myfitnesspal.com/recipe/view/243146323513149
Marcos per wing (full wing, drumstick and wing)
Calories: 226
Net Carbs: 1g
Carbs: 1g
Fats: 12g
Protein: 25g
Fiber: 0g
Recipe makes 12 servings (that’s 12 full wings, drum and wing = 1 wing)
Ingredients
– 1 Kg Chicken Wings ( About 12 FULL wings)
– 50 grams Butter
– 100 ml Tomato Puree
– 10 grams Gnger Garlic Paste
– 50 ml Fresh Cream (Heavy Whipping Cream)
– Fresh Coriander
– Salt to Taste
– Stevia or Sweetner to taste
– Red Chilli Powder
– Tumeric
– Garam Masala
– Coriander Powder
– Cumin Powder
– Kasuri Methi (Fenugreek Leaves)
– 1 Tbsp Ghee
– Tandoori Masala
Preparation
1. Season the wings with salt, 1 tbsp ghee and tandoori masala
2. Bake the wings on a baking rack for 20-25 minutes
3. Heat the butter in a saucepan
4. Add in the ginger garlic paste along with all the dry spices
5. Once the butter has melted add in the tomato puree along with some water and the Kasuri Methi.
6. Cover and cook for 5 minutes
7. Add in the stevia/sweetner and salt and cook for another 5 minutes
8. Turn off the gas and add in the fresh coriander and cream
9. Once the wings are done, mix them in a bowl with the butter chicken sauce
10. Bake in the oven for a further 10 minutes
11. Finally douse them with the left over sauce and serve
12. Enjoy!
Credit: YouTube
