Bish Bosh Chicken Wings

Chickens wings with hot fresh naga in dry Basar masala.

Bish bosh chicken wings is just that, chicken wings cooked superfast, supertasty with some aromatic spices which take no time at all to serve up.

There is generally a packet of chicken wings that we have in our freezer all times, simply for quick speedy dishes or to rustle up if unexpected friends pop over!

I sometimes make this dish just to enjoy on its own, solo. Its messy but deeply satisfying when watching TV on a evening but it’s absolutely delicious with rice too!

The key thing is to use chicken wings with the skin on because that gives you the optimum in terms of flavour, particularly as the oil renders a little bit and adds to a richness in taste.

I suggest prepping before and don’t be precious. Med to high flame, deep karai or pan then make a bit of noise. After all its worth the racket!


Chicken wings with skin cut into niblets.
(about 10)

Quarter measuring cup oil
1 bay leaf
3 cardamoms spli
1 cinnamon stick
2 onions thinly sliced
1 fresh naga sliced optional (you can use fresh sliced green chillies)
1 whole garlic bulb, cloves chunky chopped
2 tbsp tomato puree in 2 tbsp water
3 tbsp Basar powder
2 tsp salt
Half teaspoon of cumin and coriander powder
1 tsp turmeric
Half green pepper sliced
1 tsp chilli powder
Handful fresh coriander
1 tbsp Kasuri methi

Depending on the heat of your Bassar adjust the chilli powder.


Add oil to a non stick pan.
Add whole spices and fry till aromatic.

Add wings and garlic and salt.
Fry for about 5 mins.

Add onions and naga, stir and cook for couple of minutes. Add all the powdered spices and cook this for few more minutes.

Add tomato puree, methi and cover and cook till wings almost cooked (break one to check). Stir frequently.

Add green pepper and cook now to dry out the sauce so it just has masala sticking to the wings. The oil should be splitting and wings glossy!

Garnish with fresh coriander serve.

It’s a quick flash type dish, cooked on med to high, stirred often but left to cook in its own juices. Each time it dries too much you cover to create steam and moisture, uncover, stir and cook!

Adjust heat to your taste.



Please use Kashmiri Basar powder, I use the East End hot one as I like the flavour, it has delicious taste. East End do a mild version too. I find this brand works best with this dish.

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