INGREDIENTS
Chicken Angara
Servings - 2 - 3
INGREDIENTS
Coriander seeds - 2 tablespoons
Dry red chili - 5
Cumin - 2 teaspoons
Black peppercorns - 20
Curd - 300 grams
Ginger garlic paste - 2 tablespoons
Garam masala - 2 teaspoons
Turmeric - 1 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Chicken - 750 grams
Oil - 50 milliliters
Onions - 150 grams
Salt - 1 teaspoon
Tomato - 150 grams
Paprika - 1 1/2 teaspoons
Ginger - 1 tablespoon
Almond paste - 100 grams
Fresh cream - 90 grams
Charcoal
Cloves
Ghee
Ginger julienne - for garnishing
PREPARATION
1. Take a pan, add 2 tablespoons coriander seeds, 5 dry red chili, 2 teaspoons cumin, 20 black peppercorns and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. Transfer this into a blender and blend it into a fine powder.
3. In a mixing bowl, add 300 grams curd, 2 tablespoons ginger garlic paste, 2 teaspoons garam masala, 1 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon salt and mix it well.
4. Add 750 grams chicken and mix it well.
5. Marinate for 30 minutes.
6. Heat 50 milliliters oil in a heavy skillet, add 150 grams onions and fry till translucent or until it turns golden brown in color.
7. Add 1 teaspoon salt and stir well.
8. Then, add 150 grams tomato puree and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1 1/2 teaspoons paprika and mix it well.
11. Now, add the marinated chicken and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 1 tablespoon ginger, 100 gram almond paste, blended masala and mix it well.
14. Cover it with lid and cook for about 15 - 20 minutes on medium heat.
15. Open the lid, add 90 grams fresh cream and mix it well.
16. Cook for another 3 - 5 minutes on medium heat.
17. Remove it from heat.
18. Place a charcoal in it.
19. Add some cloves and ghee on it.
20. Cover it with lid and cover for about 4 - 5 minutes.
21. Open the lid and remove the charcoal from it.
22. Garnish with ginger julienne.
23. Serve hot.