Best chicken lollipop tandoori
Keto Tandoori Chicken Lollipop (Air Fryer & Oven) High Protein
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These Tandoori Chicken Lollipops are the ultimate crowd-pleasers—festive, fun, and guaranteed to disappear at any party or family feast. While some recipes use drumsticks, the most authentic "restaurant-style" version utilizes the wingette part of the chicken to create the perfect "handle" for mess-free eating.
This recipe features a vibrant, curd-based tandoori marinade
infused with aromatic spices like garam masala, ginger-garlic paste, and
Kashmiri chili for a signature red glow. Traditionally charred in a charcoal
tandoor for a smoky finish, you can easily achieve a crisp, golden char at home
using a high-heat oven or even a shallow-fry method.
For the best results, follow the professional secret of a two-stage
marination: a quick initial soak in lemon and salt to keep the meat juicy,
followed by a long rest in the spiced yogurt to absorb maximum flavor. Not only
is this dish a delicious appetizer, but it is also a healthy, high-protein, and
gluten-free option, making it a guilt-free addition to your menu.
Preparing these lollipops is like shaping a masterpiece out of clay; while the initial "fiddly" work of moving the meat up the bone takes a bit of patience, the result is a perfectly sculpted, professional-looking appetizer that is as impressive to look at as it is to eat.
Why This is the Healthiest Lollipop Recipe
Unlike the standard deep-fried version, this Tandoori recipe is perfect for your diet goals:
Keto & Low Carb: Only 2g net carbs per serving (No cornflour batter!).High Protein: 20g protein per serving.
Gluten-Free: We use gram flour (besan) instead of refined wheat flour.
Low Calorie: Roasted, not deep-fried.
There are only two wings in a whole chicken. And the wing of chicken can be divided into three parts.
- The upper part is called Drumettes which is attached to the main part of the chicken.
- The middle part is called Wingettes which has two thin bones that runs parallel to each other and covered with skin.
- Last comes the wings tips -- those tiny, pointy pieces shaped like a feather at the end.
Chicken Tandoori lollipop is very popular now a days due to the healthy and hygenic way of preparation using a charcoal Tandoor.
Looking for the Classic Fried Versions?
This is the Healthy Tandoori (Roasted) recipe. If you are looking for the crispy deep-fried appetizer or the saucy Indo-Chinese main course, check out my other Chef's guides:
Gravy Style: Restaurant Style Chicken Lollipop Gravy (Drums of Heaven)
Dry Appetizer: Crispy Chicken Lollipop Dry Recipe (Step-by-Step)
Steps to make Tandoori Chicken Lollipop
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Making the lollipops
1. You need chicken wings with Wingettes and tips part to make chicken lollipop. You can buy ready made one from the store also . But it is better to do yourself to learn to make lollipop.
2. Hold the wing with both hands and bend the joint pushing upwards the Wingette part .
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3. There will be two small bone comes out from the joint. Keep it aside.
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4. Repeat the procedure with the remaining wings.
5. Now remove the thin bone from it . And cut the tips part of the wings.
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6. Press the meat downwards to the tip of the remaining bone.
7. Wash the wings and pat them dry.
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1. Apply half of the ginger garlic paste,lemon juice and salt to marinate for 10 minutes.
2. Take a mixing bowl, add yogurt and all the ingredients one by one to make a tandoori masala.
Making tandoori masala with step by step instructions read How to make Tandoori masala
3. Mix the chicken wings with the tandoori masala and refrigerated for 60 minutes to absorb all the flavors.
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Chef's Upgrade: The "Restaurant Char" Secret
To get that authentic, smoky restaurant flavor and a marinade that sticks to the chicken (instead of sliding off), I recommend adding these 4 ingredients to your marinade:
- Mustard Oil (1 tbsp): The secret to that pungent, smoky tandoori aroma.
- Roasted Gram Flour / Besan (1 tbsp): Acts as a binder (glue) to hold the spices on the chicken so they char perfectly.
- Kasoori Methi (1 tsp): Crushed dried fenugreek leaves for the signature restaurant scent.
- Hung Curd: Use thick yogurt (drain the water) so the marinade is thick and creamy.
1. Take the marinated chicken wings out of the fridge and shew in a Shewer.
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2. Cook them in a Preheated Ovalclay Tandoor for 8-10 minutes till crisp golden.
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3. Remove from the Shewer and serve hot with Mint Chutney or sauce .
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How to Cook without Tandoor (Air Fryer & Oven Hacks)
- Preheat Air Fryer to 200°C (400°F).
- Brush the basket with Mustard Oil. Place lollipops in a single layer.
- Air Fry for 12-15 minutes. Flip halfway and baste with butter.
- Result: Crispy, charred edges with zero mess.
- Preheat oven to 220°C (425°F). Place chicken on a wire rack over a baking tray.
- Bake for 20 minutes.
- Crucial Step: Switch oven to "Broil" (Grill) mode for the last 3 minutes. Move the tray to the top rack. Watch carefully! This creates the black "tandoori spots."
The regular chicken lollipop is a batter coated deep fried one. And tandoori chicken lollipop is a curd based marination cooked and roast in an Ovalclay charcoal tandoor.
Chef's Variations: Try these Flavors!
Mastered the classic Red Tandoori? Use the same cooking method with these different marinades to create variety:
- Afghani Chicken Lollipop: (Creamy & Mild) Swap the red chilli paste for a mixture of Fresh Cream, Cashew Paste, and Black Pepper.
- Green Chicken Lollipop: (Fresh & Herby) Swap the red marinade for a green paste made of Mint, Coriander, and Green Chillies (Hariyali Style).
- Chicken Lollipop Kabab (Banjara): Add crushed roasted peanuts and sesame seeds to the marinade for a nutty crunch.
Chicken lollipop Tandoori
Lollipops made from chicken wings are marinated in tandoori masala and grilled or baked in an oven or over a charcoal tandoor till crisp golden. Chicken lollipop tandoori is served with green mint chutney.
Ingredients
- 8 pieces of chicken wings ( Wingettes).
- 1 teaspoon Greek yogurt
- 1/2 teaspoon ginger garlic paste.
- 1/2 teaspoon red chilly paste
- 1/3 teaspoon red chilli powder.
- 1/3 teaspoon cumin powder.
- 1/4 teaspoon garam masala.
- 1 teaspoon lemon juice.
- Salt as per taste.
- 1 teaspoon cooking oil or olive oil.
Instructions
- Wash and clean the lollipops and pat them dry using a kitchen towel.
- Mix then with half of the ginger garlic paste, lemon juice and salt. Keep them marinated for ten minutes.
- Take yoghurt in a mixing bowl and add remaining ginger garlic paste, lemon juice, red chilli powder, red chilly paste,cumin powder, garam masala, salt and cooking oil.
- Whisk everything well to make a fine marination or masala. This is called a tandoori masala (red masala).
- Mix the chicken with this masala properly so that all parts are coated well.
- Marinate them for at least one hour.
- Preheat a Oven at 240° C for 15 minutes and line a baking tray with aluminum foil and place a rack over it.
- Brush the marinated lollipops with butter and place over the tray. Baked them for 20 minutes till crisp golden.
- Flipp them and brush butter while baking at an interval.
- Remove in a plate and sprinkle chat masala and cilantro leaves and serve.
- If using ovalclay tandoor then thread the marinated lollipops in a iron shewer one by one. Keep a minimum gaps in between them to cook evenly.
- Place the shewer inside a preheated Ovalclay charcoal tandoor and cook for 8 - 10 minutes.
- Rotate the Shewer and brush butter at a regular interval while cooking the lollipops.
- Remove and serve with cilantro mint chutney, lemon wedges.
Chef's Notes
- Kashmiri chilly paste is used to give it the desired red colour texture. You can avoid it.
- First marination is important to make them juicy
📊 Nutrition (Per Serving)
| Calories | 220 kcal |
|---|---|
| Protein | 20g |
| Fat | 14g |
| Carbs | 2g |
Chicken lollipop tandoori recipe video
Frequently Asked Questions
Is Tandoori Lollipop the same as Chicken Lollipop Kabab?
Yes. Many people refer to this roasted version as a Chicken Lollipop Kabab or Chicken Tikka Lollipop because it uses the same clay oven roasting method and spices as a traditional Tikka or Kabab, just served on the bone.
What are the main chicken lollipop ingredients?
For the Tandoori version, the key ingredients are Chicken Winglets (Frenched), Greek Yogurt (Hung Curd), Mustard Oil, and spices like Kashmiri Chilli and Garam Masala. Unlike the Chinese version, we do not use soy sauce or corn flour.
Can I make Afghani or Green Chicken Lollipop with this recipe?
Absolutely. The roasting method stays the same, only the marinade changes. For Afghani, use fresh cream and cashew paste. For Green Lollipop, use a marinade of mint, coriander, and green chillies. (See the "Variations" section above).
How to make chicken lollipop at home without an oven?
You can use a heavy-bottomed pan or Tawa. Grease the pan with butter, place the marinated lollipops, cover with a lid, and cook on low-medium heat for 15 minutes, flipping occasionally until charred and cooked through.
NICE TO MEET YOU!
I’m Mobasir Hassan, Executive Sous Chef with the Radisson Hotel Group. After years in hotel kitchens, I now share chef-tested recipes, step-by-step cooking techniques, and restaurant-style dishes that home cooks can recreate with confidence. I’m glad you’re here!