Name: Chicken Angara recipe by Aarti Nijapkar at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Chicken with bones 500gm; Ginger & garlic paste 1 tsp; Hung curd 1/2 cup; Brown onion puree 3/4 cup; Tomato puree 3/4 cup; Clove 4 to 5; Turmeric powder 1/4 tsp; Red chilly paste 2 tbsp; Red chilly powder 1 tsp; Garam masala 1 tsp; Cumin seeds powder 1 tsp; Coriander seed powder 1 tsp; Salt to taste; Oil 2 tbsp; Coriander leaves 1 tbsp; Ghee 1 tsp; Fresh cream 2 tbsp

Ingredients Serving: 4

Chicken with bones 500gm
Ginger & garlic paste 1 tsp
Hung curd 1/2 cup
Brown onion puree 3/4 cup
Tomato puree 3/4 cup
Clove 4 to 5
Turmeric powder 1/4 tsp
Red chilly paste 2 tbsp
Red chilly powder 1 tsp
Garam masala 1 tsp
Cumin seeds powder 1 tsp
Coriander seed powder 1 tsp
Salt to taste
Oil 2 tbsp
Coriander leaves 1 tbsp
Ghee 1 tsp
Fresh cream 2 tbsp

Instructions

Take chicken pieces in a bowl add yoghurt, ginger & garlic paste, red chilli paste, coriander seeds powder, cumin seed powder, garam masala, red chilli powder & salt. Mix well all ingredients keep aside for 30 minutes or in the refrigerator
Now take onion saute in oil till become light brown in colour or roast on direct flame then grind brown onion into a coarse paste
Then make tomato paste
Heat oil in a pan add marinated chicken along with the marinade stir and cook well till oil leaves the sides of the pan
Now add tomato puree into the pan mix and cook nicely for 5 to 6 minutes
Now add browned onions paste & mix nicely.add 1 cup of hot water mix well & cook till the chicken is cooked
Heat two pieces of coal on direct flame till very hot
Place the hot coals in a steel katori then place the katori in a centre of the pan with chicken. Add in cloves and ghee in katori on a coal, cover the pan for 2 to 3 minutes.
Now remove the cover and the katori.
Add fresh cream in gravy mix well then add chopped coriander leaves & mix well.
Garnish with coriander leaves & ghee (optional)

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