Chicken Angara (A Dry Starter)

About

You Will Need (3 things)

Steps (7 steps, 40 minutes)

1. 1

   Marinate chicken in :

   Ginger-Garlic paste - 2 tbsp
   Lemon juice - 2 tbsp
   Red chilli powder - 1 tbsp
   Mughlai masala - 1/2 tspn
   Sugar -1 tbsp
   Lemon zest - of 1 lemon
   Tomato ketchup - 3 tbsp
   Soya sauce - 2 tbsp
   Star anise powder - 1-2 tspn
   Mint leaves - 1 small bunch chopped finely (including the stem)
   Oil - 1/4 cup
   Salt - to taste

   for at least half an hour. Marinate for 6 - 8 hrs for best results.

2. 2

   Heat butter in a nonstick pan.

3. 3

   Place the chicken pieces on the pan. pour the remaining marinade, if any, on top of every chicken piece.

4. 4

   Let it cook through. keep turning them over every 5 minutes.

   The cooking takes at least 20 min.

5. 5

   Mughlai Masala:

   Coriander seeds -100 gms
   Red chilli powder -100 gms
   Bay leaves - 1 cup
   Dry coconut - 2 cups
   Dry onions - 4 cups
   Cloves - 10 gms
   Cinnamon - 10 gms
   Green cardamom- 10 gms
   Black cumin - 10 gms
   Fennel seeds - 10 gms
   Poppy seeds - 10 gms
   Black cardamom - 10 gms
   Turmeric powder - 10 gms
   Star anise powder - 10 gms
   Nutmeg - 10 gms
   Black pepper - 10 gms
   dagad phool / stone flower - 10 gms
   Black pepper - 10 gms

   Roast all the above in a LITTLE of vegetable oil and grind to a powder. Roast and powder the dry coconut and dry onions separately, as they tend to clump if ground with the others. Also, add very very little oil!

6. 6

   Store it in a sealed plastic or an airtight container. This is a good masala powder and can be used in many masala gravy curries.

7. 7

   Garnish with chopped mint leaves.

   For the rest of the meal refer :

   http://www.cutoutandkeep.net/projects/chicken-hyderabadi/preview
   
   and

   http://www.cutoutandkeep.net/projects/hyderabadi-biryai/preview