Chicken Angara

Chicken Angara

=>750 grams chicken on bone ,cut into pieces
=>1 cup yogurt
=>1 tbspn ginger-garlic paste
=>1/4 tspn turmeric powder
=>1 tspn red chilli powder
=>1/2 tspn coriander powder
=>2 tspn roasted cumin powder
=>1 tspn gram masalan powder
=>1 tbspn red chilli paste
=> salt to taste
=> 2 tbspn oil
=>3/4 cup browned onions
=>3/4 cup tomato puree
=>3 tspn almond paste
=>4-5 cloves
=>1 tspn ghee
=>3 tspn fresh crem
=>1 tbspn chopped fresh coriander leaves
=>Ginger juliennes for garnishing
=>A fresh coriander spring for garnishing

Chicken Angara

=> Take chicken pieces in a bowl. Add yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, gram masala powder, red chili paste and slate and mix well. Keep cold to marinate for 1 hour.
=> Heat oil in a non-stick pan. Add steeped chicken forth with the marinade, wobble and cook till the oil leaves the sides of the pan.
=> Mill browned onions into a coarse paste.
=> Add tomato puree to the pan. Stir to mix and heat for 2-3 minutes.
=> Add browned onion paste and mix well. Add 1/2 cup water and agitation to mix.
=> Add almond paste, mix well and cook till the chicken is fully cooked.
=> Then heat 2 pieces of coal on shortest flame till very hot.
=> Transfer hot coal pieces into a steel koori and put the koori in the center of the pan. Add pieces and ghee in the koori and cover the pan for 2 minutes.
=> Remove the shelter and mix well. Add cream and mix well. Add chopped coriander and mix well.
=> Garnish with ginger juliennes and coriander spring and serve hot.

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