Chicken Angara
Directions
- 1Wash and drain 1 kg of chicken.
- 2Cut 5 medium-sized tomatoes into pieces and blend them in a grinder along with 3 fried onions.
- 3Mix the tomato-onion paste with the chicken.
- 4Dry roast 2 cinnamon pieces, 6 green cardamoms, 2 star anise, 1 tbsp black peppercorns, 1 piece of mace, 6-7 cloves, 2 tbsp coriander seeds, 1 tbsp cumin seeds, 10-12 almonds, 10-12 cashews, and 5-6 dried red chilies for about a minute.
- 5Allow the roasted spices to cool and then grind them into a powder.
- 6Mix the spice powder with the marinated chicken.
- 7Add 1 cup of beaten yogurt, 1 tbsp Kashmiri red chili powder, 1 tbsp dried fenugreek powder, 2 tbsp ginger-garlic paste, and salt to the chicken.
- 8Marinate the chicken for at least half an hour.
- 9Cook the marinated chicken on high flame.
- 10Add ½ cup of oil (the same oil used for frying onions).
- 11Stir continuously until the chicken boils.
- 12Reduce flame to low, cover, and cook for 35-40 minutes, stirring occasionally.
- 13Remove the lid, add ¼ cup of fresh cream and a handful of chopped coriander leaves.
- 14Mix well on medium flame for 2 minutes.
- 15To add a smoky flavor, place a small container of burning coal in the center of the dish, add some ghee or oil on top, cover, and let it sit for 10 minutes.
Ingredients
- 1 kg chicken
- 5 tomatoes
- 3 onions
- 2 cinnamon sticks
- 6 green cardamoms
- 2 star anise
- 1 tablespoon black peppercorns
- 6 cloves
- 1 piece mace
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 10 almonds
- 12 cashews
- 5 dried red chilies
- 1 cup yogurt
- 1 tablespoon Kashmiri red chili powder
- 1 tablespoon dried fenugreek powder
- 2 tablespoons ginger-garlic paste
- 1 tablespoon salt
- 0.25 cup fresh cream
- 1 handful chopped coriander leaves
- 0.5 cup oil
Equipment
knifeblenderfrying pancooking pot
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