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Chicken Angara

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

Instructions
 

  • 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
  • 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.
  • Blanch the tomatoes in hot water till the skins split, remove and puree this should yield 1 cup.
  • Grind the cashews with half the cream to make a paste. This should yield 4 tsps of cashew paste.
  • 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.
  • 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
  • Add all the chicken and allow to lightly brown on one side before flipping over.
  • Scrape in all the left over marinade and cook for about 10 mins
  • Add the rest of the chilli paste and onion paste and stir
  • Add the Tomato paste
  • Once it thickens add the water and salt to taste
  • Cook the Chicken till tender
  • Turn the heat off and add the cashew paste
  • Add the rest of the fresh cream and stir
  • 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