CHICKEN ANGARA

This is my version of yet another classic and a favorite of many foodies.

INGREDIENTS

 
1  chicken on bone cut to medium sized pieces
2 tbsp ginger garlic paste
2 tbsp tandoori chicken masala
2 tbsp kashmiri red chilli powder
2 tbsp corriander powder
4 tbsp onion paste
2 tbsp garlic crushed finely
1/2 cup tomato ketchup
3 tsp red chill sauce 1 tsp whole cumin
2 tbsp cashwenut pieces ( quartered)
4-5 tbsp oil
Salt to taste
2 tbsp maida  dissolved in 1/# cup water ( slurry)
1 large piece of coal

METHOD

In a large deep vessel,mix with the washed chicken,ginger garlic paste,red chilli powder, corriander powder,tandoori masala and salt. Mix well and put it on the flame to cook.
Cover and cook till the chicken is 80% done. Get it off the flame.
In another deep vessel add oil, splutter cumin seeds,and add cashewnut pieces, crushed garlic saute till the garlic turns pink, followed by onion paste. Saute well.
Tip in the boiled chicken with all the masala in the vessel. Then mix in the tomato ketchup and chilli sauce, adjust salt. Add a little water if you need extra gravy. Bring to boil and stir in the maida slurry. Simmer.
Light a big piece of coal over the gas. Place a small plate or a piece of foil in the center of the chicken gravy, place the burning red hot coal over it drop a few drops of oil and cover immediately with a tight lid. Keep the flame of the gravy on...simmer.
Remove the coal after it is extinguished.
Serve Angara with Nan.