Heat the oil in a frying pan over a medium-high heat until really
hot.
Add the garlic and ginger paste and fry for 30 seconds.
Stir in the curry powder, garam masala, chilli powder, tomato purée
and sugar or honey.
Give it all a good stir, then stir the base sauce in and bring to
the boil.
Reduce the heat a little, add the chicken wings and allow to cook in
the simmering sauce for 7 minutes, or until cooked through. If you need
to add a little more base sauce or water to cook the chicken through, do
it.
To finish, squeeze the lime juice over the top and sprinkle with the
dried fenugreek leaves.
Check the seasoning and adjust if needed. Sprinkle with the chopped
coriander and serve with raita and lime wedges.
