Remove wings, discard wing tips then cut at the join into two pieces. Rub in salt and garam masala and refrigerate.

Remove skin by cutting it along the back bone then removing in one piece. Cut into 4 pieces and lay flat on baking paper then refrigerate to dry out.

Remove legs and thighs. Take bones out and chop meat into chunks and place in a bowl.

Remove breast meat, chop into chunks and place in another bowl.

Chop up carcass and reserve along with the leg bones for sauce.

Add juice of half a lemon into each of the chicken bowls and stir. Then into each bowl add half tsp each of salt, powdered cumin, coriander, red chilli, Kashmiri chilli, garam masala, turmeric. Mix thoroughly then to each add 2 tbsp natural yogurt and 1tsp each garlic and ginger paste. Mix again, cover and refrigerate overnight.

Next day, add chicken meat to skewers and bbq till just cooked. Add to reduced sauce, simmer and add 1 heaped tbsp double cream, stir.

Blitz an onion in food processor and add to 2 tsp ghee in a pressure cooker, add 1tsp each ginger & garlic paste, add the reserved chicken carcass, then add 1tsp each powdered cumin, garam masala, coriander, turmeric, chilli, Kashmiri chilli, fenugreek leaves and ½ tsp salt. Stir briefly then purée 5 large tomatoes and add to pot. Top up with 500ml chicken stock, stir and pressure cook for 45 minutes. Remove large bones then pour into plastic pot and refrigerate overnight. Next day pass well through a sieve pushing as much through as poss, then reduce to a thick sauce on the hob.

Place chicken skin between two baking trays and roast at 180c till crispy and golden. Mix equal amounts coriander, cumin, chilli powders and salt together, then dust chicken skin with it.

Take your 4 spiced chicken wing pieces and air fry or bake till cooked.

2 small cucumbers grated and liquid squeezed out. 2-3 tbsp natural yogurt, ¼ tsp salt, ½ tsp toasted cumin seeds, 1tsp mint sauce, handful coriander leaves chopped, 10ml whisky. Mix thoroughly.