Chicken Angara By Reshma Nazim Shaikh

CHICKEN ANGARA

A rich & smoky chicken curry. A video link is available at the bottom of the page.


Ingredients:


• 750 g Chicken (cut into medium sized pieces)

• 2 medium size Tomatoes (puréed)

• ¾ cup / 180g Thick Yogurt

• ¾ cup crispy fried onions

• 1/3 cup / 80 ml Thick Cream

• ¼ cup / 60 ml Oil or Ghee

• ¼ cup / 60 ml water

• 2 Tbsp Ginger Garlic paste

• 1 Tbsp Coriander powder

• ½ Tbsp crushed Kasoori methi (Dried Fenugreek leaves)

• 2 tsp Kashmiri Chili Powder

• ¾ tsp salt (as per taste)

• ½ tsp roasted cumin powder

• ½ tsp Garam masala powder

• 1/4 tsp Red food colour (optional)

• 1 small cinnamon, 2-3 Green cardamom

• ¼ tsp peppercorns

• 1 piece of charcoal

• 1 tsp ghee



Method:


• Marinate the cleaned chicken with yogurt, ginger garlic paste, salt,

Kashmiri Red chili powder, coriander powder, garam masala powder,

cumin powder, kasoori methi & red food colour.

• Mix it all really well.

• Light up a charcoal & place it in a bowl over the marinated chicken.

• Pour over a tsp of ghee over the lit charcoal.

• Cover the pot immediately to trap the smoke.

• Let the chicken marinate for 2-3 hours.

• Blend the cinnamon, cardamon, peppercorns, crispy onions, cream with

60 ml water & set aside.

• Heat oil in a pan

• Saute the tomato puree for 2-3 mins

• Add the Marinated chicken (discard the coal)

• Cover & cook on a low flame until almost cooked.

• Add the onion & cream mixture & stir.

• Cook until the oil separates & the chicken is fully done.

• You can adjust the gravy by adding ½ cup / 120ml water & simmer.

• Garnish with cilantro & serve with Naan, Roti or Rice.


https://youtu.be/zKNflCiInRg (Video for recipe and method)

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