Heat cooking oil in a pan and put 2 big cardamoms, 8-10 Kali mirch 4-7 cardamom 1 Cinnamon, roughly chopped onion, roughly chopped tomatoes 10-12 cashew nuts, Kashmiri Red chilli powder and add little water and cook for 10 minutes and then take out cinnamon and make a smooth paste in the mixer grinder.

Now Time for marrinade the chicken Take 700 gms of chicken add ginger garlic paste add Red chili powder Turmeric powder,salt as per your taste, coriander powder, Garam Masala powderand add little mustard oil and marride for 20 minutes.

Now heat oil in pan or a karai. Now add chop garlic and add marinated chicken and cook for 10 minutes in medium flame then add the paste which we made earlier. Add hot water. Cook and cover for 10 minutes in medium flame only. Now add kasuri methi, Capcicum cut in squares, onion cut in squares and cook for 2 minutes.

Open the cover and Take a small metal bowl. Heat the coal on flame till it gets red. Put the coal piece in the metal bowl and put the bowl in the chicken pot. Pour the ghee on the hot coal and immediately cover the pot so that no smoke can escape.

After 10 mins remove the coal piece bowl.

Murg Angari is redy to serve with Nun or kulche.