1 red chilli, chopped
1 green chilli, chopped
1 tbsp ground coriander
1 tbsp micro coriander
12 curry leaves, fried until crispy
1 tbsp ground fenugreek
4 garlic cloves, chopped
1 tbsp chopped fresh root ginger
1 lime, juice only
1 lime, cut into wedges
1 tbsp micro mint
500ml/18fl oz chicken stock
2 tbsp tamarind paste
½ tbsp Kashmiri chilli powder
½ tsp Kashmiri chilli powder
½ tbsp ground cumin
½ tsp ground cumin
1 tsp garam masala
½ tsp ground ginger
1 tsp salt
1 tbsp ground turmeric
100g/3½ oz plain yoghurt
12 chicken wings (just the middle two-boned section, not the drumstick or wing tips)
1–2 tbsp palm sugar