Angara Chicken
Directions
- 1Cut the chicken into pieces and set aside.
- 2Finely chop the red onions.
- 3Fry the chopped onions in oil until golden brown.
- 4Grind together coriander seeds, cumin seeds, star anise, cardamom, red chilies, cinnamon stick, bay leaves, and cloves into a powder.
- 5In a bowl, mix the chicken pieces with the ground spice mixture, yogurt, ginger-garlic paste, and fried onions.
- 6Add turmeric powder.
- 7Blend the tomatoes into a puree.
- 8Mix the tomato puree with the chicken mixture.
- 9Heat oil in a pan and add the chicken mixture.
- 10Cook until the chicken is tender and the sauce has thickened. Stir occasionally.
- 11Add ghee or butter and cover to steam.
- 12Serve hot with roti or paratha.
Ingredients
- 1 chicken pieces
- 2 red onions
- 2 tablespoons oil
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 star anise
- 3 cardamom
- 2 red chilies
- 1 cinnamon stick
- 2 bay leaves
- 4 cloves
- 3 tablespoons yogurt
- 1 tablespoon ginger-garlic paste
- 1 cup fried onions
- 1 tablespoon turmeric powder
- 2 tomatoes
- 2 tablespoons oil for frying
- 1 tablespoon ghee or butter
Equipment
knifecutting boardfrying pansmall blendermixing bowlspoon
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