Chicken angara

1. Firstly Marinate:
2 pieces chicken breasts cut into chunks with
1 1/2 tsp red chilli powder
Salt
for 1-2 hours
(Place ONE piece of hot coal on the marinated chicken. Pour a teaspoon of ghee on the coal and cover immediately to lock in the smoky aroma.)

2. • Finely slice 3 medium-sized onions and deep fry till they are golden-brown.
• Drain well and immediately crush them roughly with your hands.
• This will keep the onions crisp.
• Blend the fried onions with 3 medium-sized tomatoes (chopped) in a blender till they are pureed.
• Keep aside.

3. Heat 2-3 tbsp oil (or any other oil/ghee)
Add 1 tsp ginger-garlic paste
Saute it well.

• Add the pureed onions and tomatoes and simmer for a minute or two.
• Add the marinated chicken (remove the coal from the chicken).
• Mix well and allow to simmer for another minute.

4. Add in the ground masala made of following blended together:
• 1 1/2 tbsp tandoori masala
• 2 tsp red chilli powder
• 1 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• 1 bay leaf
• 1 cinnamon stick
• 4-6 cloves
• 4-6 black peppercorns

5. add 200 grams curd, beaten.
1 tbsp kasoori methi crushed
Mix well.
Cook this gravy till you see oil seperating from it.
Add some extra salt if required (as the marinate already had some salt in it)

6. • Place the other coal in the gravy and immediately pour
a tablespoon of ghee on the hot coal.
• Cover to lock the aroma

• cook till chicken is done.
• GARNISH WITH SOME CORIANDER LEAVES AND SERVE.