Ingredients
20 chicken wing pieces, cleaned
2 tbsp cooking oil

For marinade:
1 1/2 tsp cumin seeds
1/2 tsp clove powder
1/2 tsp cinammon powder
1 tsp red chilli powder
2 tbsp yoghurt
1 1/2 tsp tabasco/red chilli sauce
1 tsp tandoori masala (See "Pickles & Spice Mixes" section)
2 tbsp coriander leaves
1 tbsp mint leaves
4 green chillies
7 garlic cloves
A large piece ginger
1 tsp cashewnut pieces
1 tsp lemon juice
1/2 - 3/4 tsp salt to taste

Method
Blend together all the ingredients for the
marinade and set aside.
With a sharp fork, prick the chicken pieces
all over so that the marinade can soak through.
In a large bowl, mix together the marinade
and the chicken.
Let the chicken marinate for about 3-4 hrs.
You can also let it marinate overnight in the
refridgerator.
Heat the oil in a large shallow pan and add 
the chicken pieces.
Cook on high heat till tender and golden brown.
If desired, you can also lightly brush the chicken
pieces with some oil and bake in an oven at 350 deg
Fah till golden brown and tender.
Remove and serve garnished with lemon wedges
and coriander leaves.
This makes a wonderful appetizer.