This dish is also called Chicken Angare in which one can actually get the flavor of burnt coal as that’s what goes into its preparation. Once the gravy is almost done, charcoal is burned on the gas burner till it becomes red and is placed in the dish…. covered with a lid as soon as the charcoal is immersed in the gravy…so that the aroma lingers in …
Chicken (Preferably boneless) – 1 kg
Ginger Garlic paste – 2 tbsp
Browned and powdered Kasturi Methi – 1 tbsp
Fresh Curd – 2 tbsp
Tandoori food color (can be avoided if required) – Pinch
Tomatoes – 4
Onions – 2
Kashmiri Chillies – 5
Cashewnuts – Handful
Cooking Oil – 2 tbsp
Salt to taste
Coriander Leaves – Bunch
Wash the chicken pieces well and marinate for an hour in the following mixture – ginger garlic paste, browned and powdered kasturi methi, curd and food colour.
Grind the tomatoes, onions, kashmiri chillies and cashewnuts separately.
Heat the cooking oil in a pan and add to it the ground tomatoes, onions, chillies and nuts and let it cook covered on a slow flame for at least half an hour.
Add the marinated chicken to the masala and let it cook till it is well done. Garnish with coriander leaves.
Heat the piece of charcoal till red hot and keep it on a piece of aluminium foil between the chicken. Add a spoonful of ghee to the coal and cover the vessel immediately. This would give a smoky flavor to the chicken.
Garnish with a coriander leaves.
Serve hot with hot Paranthas / Rotis / Rice.