Restaurant style Chicken Angara , Spicy Chicken Angara 

Best Restaurant style Chicken Angara , Spicy Chicken Angara Recipe: Unleash the Fire , Must-Try Marinade Recipes for Finger-Licking Chicken Angara
Ingredient
• Chicken --- curry cut [with bone ]
• Onion ---- 4 large anion [ slice , make a Barista ]
• Tomato --- 4 Large [ make puree ]
• Curd - 200gm
• Oil --- 200 gm for frying
• Ginger garlic & gr chilly ---- 2 tsp paste
• Kashmir red chilly pwd --- 2 tsp
• Coriander leaves - little chop
• Kasturi methi --- little
• Sanuf --- 1 tsp
• Salt --- to taste
Margination
1. Almond -- 10 nos
2. Cashew --- 10 nos
3. Cinnamon --- 2 small piece
4. Black cardammom - 1
5. Gr cardamom - 3 1 to 12 Roast and grind
6. Black peppercorn - 10 to 15
7. Cloves - 5
8. Jaiphal --- 1 small piece
9. Red chilly whole --- 3 [ whole ]
10. Coriander seeds - 2 tsp
11. Shah jeera --- 1 tsp
12. Javitri - little
Method
1. Cut the chicken into curry cut , wash and resin it , keep aside
2. Cut the onion into slice and fry , make a barista.
3. Cut tomato into quarters and make puree.
4. Roast the dry masala and grind into a pwd.
5. Marinate the chicken with dry masala pwd , curd , little salt , ginger garlic and gr chilly paste and Badisauf [ keep for 1 hr ]
6. Take a Lagan , put 4 to 5 tbsp oil [ use the oil which used for frying onion ].keep the flame low
7. Put 2 tsp Kashmiri red chilly pwd , then put the tomato puree.
8. Turn the flame to medium ,Cook the tomato when done , the oil will start to leave
9. Put the left over masala saute for 20 to 30 second then add the grill chicken
10. Saute the chicken 2 to 3 min
11. Add little hot water for the gravy and cook on a slow fire for 20 to 30 min
12. Increase the flame low to medium/high , for 2 to 3 min
13. Add little Kasturi methi and chop coriander leaves
14. Chicken Angara is ready you can serve with Naan , jeera rice , kulcha
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Thank you
Chef sajid karim