To prepare the spice blend, dry roast the whole spices on low heat till you get the aroma (remember, if it smells acrid, it is burnt). Spread on a parchment paper to cool; do not leave the spices in the pan to cool as it continues to roast in the residual heat. Pound in a mortar and pestle or grinder and then add the powdered spices to complete the blend.
Clean the chicken wings and pat dry. Take half of the prepared spice blend and add to the wings along with 1 tbsp oil and salt to season. Rub well into the chicken pieces and leave for at least 1 hour or longer if time allows.
Mix the remaining spice blend into yoghurt, beat well and keep aside.
Place the pressure cooker or a wide, deep pan on medium heat and add 3-4 tbsp oil; brown or sear the chicken wings in batches and keep aside.
If necessary, add 1-2 tbsp oil, add the bay leaves and then sauté the chopped onions along with garlic and ginger till light brown.
Turn to low heat and add the beaten yoghurt mixed with the spice blend; stir continuously to avoid the curds from splitting and cook on low heat till you notice oil clearing and the mixture turning deeper in colour.
Add the chicken wings, season with salt if necessary and cook for 1 whistle. If using a pan, add the wings and cook till 75% done.
Open the lid and cook uncovered till the gravy thickens up and coats the chicken pieces well.
Garnish with chopped coriander leaves.
Serve hot.