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Chicken Angara

3.29 from 52 votes
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Ingredients Method

Ingredients
  

  • 5 Kashmiri Chillies soaked
  • 1 cup sliced Onion
  • 6 Tomatoes
  • 1/2 cup raw Cashews
  • 1/2 cup Cream
  • Chicken 2.2lbs 1 kg
  • Salt and Pepper to taste
  • 1/2 cup Yogurt
  • 3 tsps Ginger & Garlic paste
  • 1/2 tsp Turmeric
  • 1 tsp Chilli powder
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1/2 cup Water
  • Angar
  • Coal
  • Cloves
  • Oil

Method
 

  1. Soak the Chillies in hot water for 30 mins to overnight, when the skins are soft, remove the stems and puree. This should yield 4 tsps of chilli paste
  2. Fry the Onions till golden brown and then puree with a little water as required. This should yield 4 tsps of fried onion paste. Be sure to save the oil.
  3. Blanch the tomatoes in hot water till the skins split, remove and puree this should yield 1 cup.
  4. Grind the cashews with half the cream to make a paste. This should yield 4 tsps of cashew paste.
  5. Marinate the Chicken pieces with salt and pepper, yogurt, all the powder spices, 2 of the 3 tsps of ginger and garlic paste and add half of the chilli paste and mix well. Leave aside for 30 mins to overnight.
  6. Heat some of the oil that the onions were fried in and add the last tsp of ginger and garlic paste and saute for a few seconds
  7. Add all the chicken and allow to lightly brown on one side before flipping over.
  8. Scrape in all the left over marinade and cook for about 10 mins
  9. Add the rest of the chilli paste and onion paste and stir
  10. Add the Tomato paste
  11. Once it thickens add the water and salt to taste
  12. Cook the Chicken till tender
  13. Turn the heat off and add the cashew paste
  14. Add the rest of the fresh cream and stir
  15. Light a piece of coal and put it in a stainless steel container in the gravy, add cloves, oil and let the steam infuse in the gravy for about 10 - 15 mins