Ingredients

• 1/2 kg- chicken
• 1/2 cup - thick curd
• 1/2 tsp - turmeric powder
• 1/2 tsp - red chilli powder
• 1/2 tsp - coriander powder
• 1/2 tsp - cumin seeds
• 1 tbsp - ginger garlic paste
• 1 pinch - red color
• 1 to 2 - big onions (sliced)
• 3 to 4 - pepper corns
• 1 - big black cardamom
• 2 - green cardamoms
• 1 - laung (cloves)
• 1 - star anise
• 1/2 inch piece - cinnamon stick
• 1/4 cup - oil
• 1 piece - charcoal
• 1 piece - foil paper
• 1 tbsp - butter
• salt to taste

How to Make Chicken Angaara

• Clean the chicken, cut into small pieces and keep aside.
• Take a bowl and mix curd, chilli powder, turmeric powder, cumin powder, coriander powder, salt, garlic paste, ginger paste, garam masala and red colour.
• Add the washed chicken and marinate it for 3 hours.
• Take oil in a saucepan and fry the sliced onions.
• When the onions turn pink, add the marinated chicken pieces and fry on medium flame till the oil separates.
• Add 1/2 cup of water and cook till done.
• Stir on medium flame till the gravy turns thick
• Turn off the flame.
• Burn a piece of charcoal. Take a piece of foil paper with a few holes pricked in it.
• Keep the foil paper on the cooked chicken dish. Add the charcoal on the foil paper and pour 1 tbsp of butter on it. Close the lid of the saucepan at once.
• Let it stand for 10 to 15 minutes so the aroma of charcoal and butter infuses in the chicken.
• Garnish with green coriander and enjoy with roti, naan or parathas.