Photograph by Heami Lee, food styling by Frances Boswell, prop styling by Sophie Strangio
Chef Preeti Mistry came up with the technique used in this recipe a few years ago when they were trying to replicate the unique smokiness that food gets when it’s cooked in a tandoor—just without the tandoor. Burning the spices re-creates at home the slightly bitter taste and smell you get from the 800°-plus oven. “Roasting, then grinding masala adds depth of flavor to the wings,” Mistry says. “The tamarind sauce is a nice tangy foil.”
If you don’t eat meat on holidays like Holi, skip these wings and find more of chef Preeti Mistry’s Holi party recipes here.