Step 1: Sauté Aromatics and Onions

Heat 3 tbsp of mustard oil in a pan. Once hot, add a few whole garam masala spices. Then, add 4 sliced onions and sauté on high flame for 3-4 minutes until they turn light brown.

Step 2: Cook Ginger-Garlic Paste

Add 1 tbsp of ginger-garlic paste to the browned onions. Sauté on medium flame for 2-3 minutes until the raw smell disappears.

Step 3: Add Powdered Spices

Add 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp red chilli powder, 1 tsp meat masala, and 1/2 tsp turmeric powder. Sauté on medium flame for 1-2 minutes.

Step 4: Cook the Masala

Pour in 100 ml of water and continue to sauté the masala on medium flame for 3-4 minutes until the oil starts to separate from the mixture.

Step 5: Sauté the Chicken

Add 500 gm of chicken wings and 1 tsp of salt to the pan. Mix well to coat the chicken with the masala and sauté on medium-high flame for 7-8 minutes.

Step 6: First Cook with Lid

Cover the pan with a lid and cook on low flame for 10 minutes. Make sure to stir in between to prevent sticking.

Step 7: Add Water for Gravy

After 10 minutes, remove the lid and stir the chicken. Add 400 ml of water, stir well, and bring it to a boil on high flame.

Step 8: Simmer Until Cooked

Cover the pan again and let it simmer on low flame for 25 to 30 minutes, or until the chicken is tender and the gravy has thickened. Stir occasionally.

Step 9: Final Seasoning

Uncover the pan. Add 1/2 tsp of garam masala powder and 1 slit green chilli. Stir gently and cook on medium flame for another 1-2 minutes.

Step 10: Serve

The chicken wings curry is ready. Serve it hot with rice or roti.

• Sautéing the onions until light brown is crucial for the base flavor of the gravy.

• Stir the chicken occasionally while it's covered to prevent it from sticking to the bottom of the pan.

• Adjust the amount of red chilli powder and green chilli to your preferred spice level.

• You can use other chicken parts like drumsticks or thighs for this recipe.

• Add a tablespoon of yogurt along with the powdered spices for a creamier gravy.