8 to 10 Chicken Wings
1 Tbsp Ginger garlic paste
½ Cup Thick Curd
1 Tsp Kashmiri Red Chili powder
1 Tsp Cumin Powder.
1 Tbsp Mustard Oil.
1 Lemon
½ Tsp Garam Masala Powder.
Grated Processed Cheese
1 Tbsp Cashew nut paste
Salt to taste.
Clean and wash the chicken wings. There should be no feathers. Marinate it with lemon juice, salt and ginger garlic paste. Refrigerate it for 10 to 15 minutes. In another bowl, mix the remaining ingredients to a smooth paste. Mix the marinated chicken in this paste and store it for another 5 to 10 minutes so that the flavor of the spices is absorbed. In a skewer, arrange the chicken wings as shown in the photograph. Grill them in a charcoal, electric or gas barbecue griller.
Garnish with fresh onion rings and lemon wedges. Serve hot
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