In a bowl whisk together the yogurt, ghee, salt, red chilly powder, turmeric power, coriander powder, garam masala powder, cumin powder and juice of half a lime. This is the marinade for the wings
Add the chicken wings to the marinade and mix well. Allow to marinate for at least an hour or overnight.
Bake the wings on a wire rack in an pre-heated oven at 200C for 30 minutes. Then for an additional 5-7 minutes at the highest temperature to brown it. You can also smoke the wings or cook on a barbecue. Cooking times might vary based on the size of the wings.
Serve with the sauce or finish over the stove on a papad jali or stove safe wire rack for that extra char flavour.
For the dipping sauce melt the butter or ghee in a pan and fry the onions till they start turning brown.
Add in the cumin seeds, ginger and garlic and fry till the garlic starts to turn brown. Then add in the spinach leaves and cover and cook for 2 minutes till they are all wilted down.
Give everything a good mix, add a bit of water and once all the spinach is wilted transfer into a blender.
Blend everything to a smooth puree, you might need to add some more water.
Return everything to the same pan and rinse out the blender with water. Waste nothing.
Cook the mixture down for a further 5 minutes till it’s a nice thick paste.
Whisk the cream cheese in a bowl till it’s nice and smooth. Ensure that it’s at room temperature before doing this. Also season with some salt.
Pour in the spinach puree and mix everything well. Taste for seasoning.