Chicken Angara (A Dry Starter)

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• 

  Step 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.

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  Step 2

  Heat butter in a nonstick pan.

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  Step 3

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

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  Step 4

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

  The cooking takes at least 20 min.

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  Step 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!

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  Step 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.

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  Step 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

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