Asian Boston Restaurants Featured Recipes Poultry

Moksa’s insane Vindaloo Wings will melt your soul

Vindaloo Wings 1CAMBRIDGE — In the spirit of the 2013 football season, Moksa, an Asian fusion restaurant located in Central Square, has developed its own take on everyone’s favorite tailgate food with its new Vindaloo Wings ($6). Regarded as one of the hottest dishes available on Moksa’s menu, the vindaloo wings are an all-out blitz of jalapenos, green Thai bird chili and other Indian seasonings including Kashmiri chili powder, cayenne pepper and red chili peppers. Available during Moksa’s dinner service, the vindaloo wings bring the intensity of the game right into the dining room. For tailgating, heat things up using Moksa’s wing recipe below.

Vindaloo Wings



  • 1 cup potato starch
  • 1 cup corn starch
  • 1\2 tspn cayenne pepper
  • 1 tspn garlic powder
  • 1\2 tspn salt
  • 1\2 tspn chat masala


  • 10 dry, whole red chili
  • 4 green Thai bird chili’s
  • 4 jalapenos
  • 1\2 cup Kashmiri chili powder
  • 1\2 tspn black peppercorn
  • 1 tspn Garam masala
  • 5 pieces cardamom
  • 1 cup onion
  • 2 tbspn garlic
  • 2 tspn salt
  • 2 tbspn chat masala
  • 1\2 cup oil
  • 1\2 cup vinegar
  • 4 cups water
  • 1\4 cup melted butter


  • 8 oz yogurt
  • 1\2 tspn roasted cumin seeds
  • 1 tspn chopped cilantro
  • 1\4 tspn salt
  • Pinch Kashmiri chili powder


Mix corn starch, potato starch and all the spices together. Coat wings with spiced flour mix. Spread wings on a roasting rack and keep it in refrigerator for 60 to 90 minutes.

Pre heat the oven to 350 C. Roast wings for about 20 minutes and deep fry them for 4 minutes on 350 C until they get crispy from outside.

For vindaloo sauce, put all the ingredients in a sauce pot except melted butter and bring it to boil for a couple of hours on a slow heat. Cool it down, add melted butter and make puree.

Toss crispy chicken wings with vindaloo sauce, serve with Raita (yogurt dipping sauce) and celery sticks.

Alcoholic Drinks/Cocktails

Chili and Cucumber Margarita

My go-to recipe is a margarita fit for any pallet.  Combining the cool subtlety of cucumbers, the tang of fresh squeezed limes, and the warmth of chili powder, this drink is sure to warm any evening. This recipe is based off of the standard margarita offering at Diego’s in the MGM Grand of Las Vegas. After falling in love with their table-side guacamole and preference of fresh lime juice over mixers, I’ve never strayed from the base recipe.


  1. Cocktail Shaker (Boston style if available; to muddle on one side, and portion out in the other.)
  2. Muddler.
  3. Vegetable peeler.
  4. Knife.
  5. Margarita Glass.


  • 1 Lime
  • Rimming Salt
  • 2 oz 100% Agave Tequila
  • 1 oz Triple Sec
  • 1 oz Fresh Lime Juice (approx. 1 lime)
  • Agave Syrup or Simple Syrup (1 oz for most sweet, adjust to taste)*
  • Chili Powder to taste
  • Ice

* Note: Agave syrup is preferred.  Not only does the honey like consistency mix beautifully, the fact that the syrup and tequila are both made from the same plant adds a richer, more harmonious flavor.


  1. Wedge one lime and glide around the rim of the glass.  Dip the glass in rimming salt (chili powder or fresh cracked pepper are optional), and place the lime wedge in the glass.
  2. Shake chili powder over the lime wedge (1-2 shakes.)
  3. Peel half a cucumber, roughly dice into shaker.
  4. Squeeze juice from the remaining lime over cucumber.
  5. Muddle well.
  6. Add 2 oz tequila, 1 oz Triple Sec, Agave or Simple Syrup, and ice.
  7. Shake for 15-20 seconds.
  8. Strain mix into glass containing the lime wedge and chili powder.