Separate the chicken wings into drums and wings and set the wing tips aside to make stock. Also pierce the wings with the knife randomly so that the marinade will penetrate the meat.

In a bowl mix together the yogurt, ginger garlic paste, ghee, food colour, salt and tandoori masala.

Add in the chicken and mix well. Marinate overnight for best results. Minimum 4 hours.

Place the wings on a wire rack and bake in the oven for 45 minutes at 200C

Once cooked all the way through brush with butter and using your tongs give it a final finish on the stove directly over the flame for a smokey flavour. (This step is optional)

In a blender add the mint, coriander, mint, ginger garlic paste, salt, cumin powder and lime juice and blitz. If needed add a tablespoon or 2 of water.

In a bowl mix the cream cheese (at room temp or microwave for 30 seconds) and yogurt and then add in the coriander and mint paste as well.

Chill in the fridge and serve with the wings.