Full recipe for Chicken Angara
Prep time: 15 minutes
Cooking time: 30 minutes
Serves – 4
Ingredients:
• Oil 1 tbsp
• Cinnamon stick 1 inch
• Cloves 3-4 nos.
• Green cardamom 2-3 nos.
• Kashmiri red chillies 4-5 nos.
• Black peppercorns 1 tsp
• Onions 2-3 medium size (sliced)
• Ginger 1 inch
• Garlic 4-5 cloves
• Green chillies 1-2 nos.
• Cashew 6-7 nos.
• Tomatoes 4-5 medium size (sliced)
• Salt to taste
• Water 50 ml
For marination
• Chicken 250 gm
• Red chilli paste 2 tbsp
• Ginger garlic paste 1 tbsp
• Coriander powder 1 tbsp
• Cumin powder (Jeera powder) 1 tsp
• Turmeric powder (Haldi powder) ½ tsp
• Garam masala 1 tsp
• Lemon juice 1 tsp
• Salt to taste
• Ghee 1 tbsp
• Oil 1 tbsp
• Cumin seeds (jeera) 1 tsp
• Bay leaf 1-2 nos.
• Ginger garlic paste 1 tbsp
• Turmeric powder (haldi powder ½ tsp
• Red chilli powder 1 tbsp
• Coriander powder 1 tbsp
• Cumin powder (jeera powder) 1 tsp
• Salt to taste
• Capsicum ½ cup (diced)
• Onion ½ cup (petals)
• Garam masala 1 tsp
• Fresh coriander 1 tbsp
Method:
• Heat oil in a wok, add all the whole spices and sauté for a minute.
• Add the onions and cook until translucent, add ginger, garlic, green chillies, cashew and sauté for 2-3 minutes.
• Add tomatoes, salt and cook until mushy.
• Add water and cool down to the room temperature. Grind to a fine paste.
• In a mixing bowl add the chicken, ginger garlic paste, red chilli paste and all the powdered spices, lemon juice, salt to taste and mix them well.
• Marinate it for 10 -15 minutes.
• Heat ghee in a pan and cook the marinated chicken for 6 – 7 minutes.
• Heat oil in a wok, add cumin seeds, bay leaf, ginger garlic paste and sauté for 1-2 minutes.
• Add the strained tomato onion paste by using a strainer. Add the powdered spices, salt to taste and cook for 4-5 minutes.
• Add the diced capsicum, onion petals and the cooked chicken. Further cook it for 4-5 minutes.
• Add garam masala and freshly chopped coriander leaves.
• To elevate the flavor, smoke it, by placing a slice of onion over the dish and place live charcoal + ghee over it to avoid the ashes mixing with chicken.
• Smoke and Serve hot with naan, roti and rice.
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