Restaurant style Chicken Angara

Name: Restaurant style Chicken Angara
Cuisine: American
Ingredients: 1 kg chicken; 100 gms yogurt; 1/2 squeezed lime; 7-8 kashmiri mirchi; 2 bay leaves; 2 green cardamom; 2 black cardamom; 1 star anise; 1 stick cinnamon; As needed almond and cashew; 2 tsp ginger garlic paste; 1/2 tsp turmeric powder; 1/2 tsp chilli powder; 1 tsp jeera powder; To taste Salt; as needed Oil; 4 chopped onions; 5 chopped tomatoes; 1 tbsp cream; As needed Chopped coriander for garnishing

Pizza Wali @cook_17320584

Mumbai

#twistiebites

Pizza Wali @cook_17320584

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Ingredients

1 kgchicken
100 gmsyogurt
1/2squeezed lime
7-8kashmiri mirchi
2bay leaves
2green cardamom
2black cardamom
1star anise
1 stickcinnamon
As needed almond and cashew
2 tspginger garlic paste
1/2 tspturmeric powder
1/2 tspchilli powder
1 tspjeera powder
To tasteSalt
as neededOil
4chopped onions
5chopped tomatoes
1 tbspcream
As neededChopped coriander for garnishing

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Steps

1

Put chicken in a bowl, add yogurt, ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala powder, lime and salt and mix well. Keep the bowl in the refrigerator to marinate for one hour.
2

Add all spices- star anise, green and black cardamom, almonds, cashew, kashmiri mirchi to a grinder. Add very little water and make a thick paste. Keep aside.
3

Take a pan and heat ghee/oil. Add the chopped onions and fry. Add tomatoes. Cook for 3 minutes. Add the paste from the mixer jar and cook for 10 mins till the gravy becomes a paste.
4

Take the chicken from the refrigerator and add it to the mixture. Stir well and let it cook for 20-25 minutes.
5

Put the gas off and add 2 tbsp cream to the gravy.
6

For dhungar procedure, take a small steel bowl, add a burning coal piece to it. Pour half a tsp oil or ghee on the burning coal and cover it for 2-3 minutes.