Tandoori Wing Sauce
By Bryan RoofPublished on January 20, 2026
Time
25 minutes
Yield
Makes ¾ cup sauce (enough to sauce 3½ pounds of wings)
Ingredients
4 tablespoons unsalted butter 2 garlic cloves, minced1 teaspoon grated fresh ginger 1 teaspoon paprika 1 teaspoon garam masala ¾ teaspoon kosher salt ½ teaspoon pepper ½ teaspoon ground cardamom ¼ teaspoon cayenne pepper ¼ teaspoon ground cinnamon ½ cup plain whole-milk yogurt ¼ cup chopped cilantro leaves and stems1 tablespoon lemon juice
Before You Begin
For a spicier sauce, increase the cayenne to ¾ teaspoon.
Instructions
- Melt 4 tablespoons unsalted butter in small saucepan over medium heat. Add 2 minced garlic cloves and 1 teaspoon grated ginger and cook until fragrant, about 30 seconds. Stir in 1 teaspoon paprika, 1 teaspoon garam masala, ¾ teaspoon kosher salt, ½ teaspoon pepper, ½ teaspoon cardamom, ¼ teaspoon cayenne, and ¼ teaspoon cinnamon and cook for 10 seconds; remove from heat and let cool 5 minutes. Whisk ½ cup plain whole-milk yogurt, ¼ cup chopped cilantro, 1 tablespoon lemon juice, and butter mixture together in large bowl. (Sauce can be refrigerated for up to 3 days.) Add wings and toss to combine. Serve.
Time
25 minutesYield
Makes ¾ cup sauce (enough to sauce 3½ pounds of wings)Ingredients
4 tablespoons unsalted butter
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 teaspoon paprika
1 teaspoon garam masala
¾ teaspoon kosher salt
½ teaspoon pepper
½ teaspoon ground cardamom
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
½ cup plain whole-milk yogurt
¼ cup chopped cilantro leaves and stems
1 tablespoon lemon juice
Ingredients
4 tablespoons unsalted butter
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 teaspoon paprika
1 teaspoon garam masala
¾ teaspoon kosher salt
½ teaspoon pepper
½ teaspoon ground cardamom
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
½ cup plain whole-milk yogurt
¼ cup chopped cilantro leaves and stems
1 tablespoon lemon juice
Ingredients
4 tablespoons unsalted butter
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 teaspoon paprika
1 teaspoon garam masala
¾ teaspoon kosher salt
½ teaspoon pepper
½ teaspoon ground cardamom
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
½ cup plain whole-milk yogurt
¼ cup chopped cilantro leaves and stems
1 tablespoon lemon juice
Why This Recipe Works
This yogurt- and butter-based sauce with garlic, ginger, garam masala, and cardamom brings big tandoori-style flavor to wings.
Before You Begin
For a spicier sauce, increase the cayenne to ¾ teaspoon.
Instructions
- Melt 4 tablespoons unsalted butter in small saucepan over medium heat. Add 2 minced garlic cloves and 1 teaspoon grated ginger and cook until fragrant, about 30 seconds. Stir in 1 teaspoon paprika, 1 teaspoon garam masala, ¾ teaspoon kosher salt, ½ teaspoon pepper, ½ teaspoon cardamom, ¼ teaspoon cayenne, and ¼ teaspoon cinnamon and cook for 10 seconds; remove from heat and let cool 5 minutes. Whisk ½ cup plain whole-milk yogurt, ¼ cup chopped cilantro, 1 tablespoon lemon juice, and butter mixture together in large bowl. (Sauce can be refrigerated for up to 3 days.) Add wings and toss to combine. Serve.
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