Tikka Chicken Wings with Seeded Topping and Saffron Yoghurt

Marinate chicken wings in tikka masala overnight then roasted in the oven the next day and served over a bed of thick saffron yoghurt and some crunchy seeds. They are truly the flavour bombs. The chiken needs to be roasted on a lower heat to prevent the spicy crust burning before the chicken is fully cooked through. The yoghurt needs to be started one day ahead and the chicken is also best left in the marinade overnight or at least 4 hours. If you want to use chiken thighs or drumsticks, then adjust the cooking time accordingly.

Tikka Chicken Wings with Seeded Topping and Saffron

adapted from Dish

	Tikka Masala Paste
65 g Tikka masala spice paste 120 g Coconut cream 1 tbsp Lime juice 30 g Roasted cashew nuts 1.1 kg Chicken wings Cilantro, for garnish	2 Garlic cloves, roughly chopped 1 Red chilli pepper, seeds removed and roughly chopped 2-3 cm Fresh ginger, peeled and chopped 2 tsp Garam masala 1 tsp Hot paprika powder 1 tsp Coriander powder ½ tsp Cumin powder 2 tbsp Olive oil 1 tbsp Tomato paste 30 g Cilantro with stems, chopped Pinch of sea salt
Saffron Yoghurt	Seeded Topping
500 g Thick plain yoghurt 0.3 g Saffron threads ¼ tsp Sea salt	1 tbsp Butter 1 tbsp Olive oil 60 g Cashew nuts 30 Sunflower seeds 30 g Pumpkin seeds 10 g Shaved coconut 1 tsp Garam masala 1/3 tsp Sea salt

Place all the ingredients for the tikka masala paste into a food processor and blend until the ingredients start to come together into a paste.
Process tikka masala spice paste, coconut cream, lime juice and roasted cashew nuts in a food processor until smooth. You don’t need all the tikka masala spice paste, save the remaining in the fridge for another recipe.
Using a sharp knife, slash across the skin on one side of the chicken wing. Put the chicken in a bowl and add marinade. Mix the marinade into the chicken using your hands. Cover and refrigerate for at least a few hours, but preferably overnight.
Combine the ingredients for the saffron yoghurt in a bowl. Tip into a sieve lined with a piece of damp muslin and set over a deep bowl. Cover and place in the fridge overnight.
Preheat the oven to 180C/350F. Place the chicken on a baking tray and roast for about 35 minutes, turning once until fully cooked through.
For the topping, heat the butter and olive oil in a large sauté pan and add all the seeds and nuts. Cook over a low heat, stirring often, until golden. Tip onto paper towels to drain.
Spread the thick saffron yoghurt on a platter and top with the chicken wings. Scatter over the seeds and cilantro.

27 comments:

David M. Gascoigne, 10/4/25 12:36: What would we do without the versatility of chicken? Another wonderful way to prepare it.
Lola Martínez 10/4/25 12:53: Pollo es lo que más comemos últimamente, con menos especias que has utilizado, pero el resto de ingredientes me parece perfecto.
ellie 10/4/25 13:07: Lucious meal! So interested in the seed topping. Thanks so much. Such a great combination of flavors🌸🌸🌸
Caitlin'nMegan 10/4/25 13:08: Wonderful chicken! I know it will be worth the wait. Thanks for the recipe 💙💙💙💙💙💙💙💙
DEZMOND 10/4/25 13:17: I want those nuts and seeds from the second photo. I would eat the whole bowl while watching a series tonight.
Lucimar da Silva Moreira 10/4/25 14:12: Frango é sempre uma ótima sugestão Angie bjs.
Tom 10/4/25 14:40: ...Angie, another work of art, thanks!
Balvinder 10/4/25 15:52: Wonderful! The dish has everything my family loves. We'll devour it in seconds.
Pilar 10/4/25 15:54: Me encantan todos los ingredientes que has añadido al pollo debió quedar delicioso… Un beso
Breathtaking 10/4/25 16:12: Hello Angie :)
This looks like another of your stunning creations. I had chicken soup with pasta pevide for lunch. I love to eat anything which includes chicken. and it's so versátil. Thank you Angie for another way to prepara chicken.
All the best
Sonjia.
Brian's Home Blog 10/4/25 16:20: I'll bet that is every bit as good as it looks!
Christine 10/4/25 16:24: Yummy
Ben | Havocinthekitchen 10/4/25 19:42: What a stunner and such great flavour. I love every single element, especially the seeded topping and yogurt. In my book, this Saffron Yoghurt is the star here!
Ananka 10/4/25 20:26: The seeds on top really finish it off :-D
Bill 10/4/25 22:14: A lovely recipe!
Cooking Julia 10/4/25 22:59: This is wonderful and so tempting Angie!
roentare 11/4/25 00:11: This is a special taste for sure
J.P. Alexander 11/4/25 00:34: Se ve muy rico. Gracias por la receta. Te mando un beso.
My name is Erika. 11/4/25 02:33: Oh this looks tasty, and I love the idea of serving it with some crunchy nuts. Thanks for the suggestion of cooking it on low heat too not to burn. That can be true with other marinades and coatings too.
Anonymous 11/4/25 05:47: I love everything about this recipe.
Tandy (Lavender and Lime) https://tandysinclair.com
Pattie @ Olla-Podrida 11/4/25 06:24: These look like absolute heaven! I love chicken tikka, but most of the recipes I have involve outdoor grilling. I was pleased to see that these can be baked in the oven. I’m going to pick up chicken wings the next time I’m at the grocery store.
Veronica Lee 11/4/25 09:01: That looks absolutely mouthwatering—I can only imagine how incredible it tastes! 😋
eileeninmd 11/4/25 11:20: Hello Angie,
This recipe looks and sounds delicious! Thanks for sharing.
Take care, have a great day!
Margaret D 11/4/25 11:29: They do looks nice, Angie.
David 11/4/25 16:56: Hi Angie, Chicken has become our most prevalent protein because you can do so many different things with it. Beef would be second in line with fish/seafood, pork and lamb following...in that order. We use a lot of eggs too but usually just for breakfast. This chicken entree you've presented looks just wonderful! Take Care, Big Daddy Dave
Federica Simoni 11/4/25 17:09: Un piatto davvero gustoso!
Cocoa and Lavender 11/4/25 17:36: Wonderful flavors! The only think I would do differently is use a chicken part with fewer bones. My one pickiness in dining is anything that has a lot of bones.

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