https://www.cutoutandkeep.net/projects/chicken-angara-a-dry-starter • Posted by buttercup303
I learnt this dish in a cooking class which I recently attended.
I learnt this dish in a cooking class which I recently attended.
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.
Heat butter in a nonstick pan.
Place the chicken pieces on the pan. pour the remaining marinade, if any, on top of every chicken piece.
Let it cook through. keep turning them over every 5 minutes. The cooking takes at least 20 min.
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!
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.
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