CHICKEN ANGARA

CHICKEN ANGARA USING NOOR MASALA

RECIPIE BY HUDA ZARIWALA

INGREDIENTS FOR CHICKEN
1 kg Chicken cut into pieces n washed
1 packet of Noor Masalas  chicken angara marinate masala (note there r 2 packets of masala which r packed together in a packet of chicken angara.one is for marination other is fr gravy)
250gms curd
1 tbspn gng paste
Salt to taste

METHOD FOR COOKING CHICKEN
-Marinate the chicken fr minimum an hour then cook it on meduim heat in a heavy bottom pan.
-Once cooked do Dhungaar

INGREDIENTS FOR GRAVY
3 large onion Chopped
3 large tomato chopped
1 tbspn garlic
4-5 green chillies
50gms kaju
4 tbspn oil
Whole garam masala ( 1badi elaichi,2 choti elaichi,1 javitri,1tspn grated jaifal,1 badiyaan phool,1tspn zeera,1 stick dalchini)

METHOD FOR GRAVY
*Heat oil and add in whole garam masala followed by onions,fry till onions turn golden.
*Add garlic and chillies followed by tomatoes cook till tomatoes are tender
*Add kaju and cook for some more time
(P.S-this gravy base can be used to create variety of dishes)

INGREDIENTSAND METHOD FOR COMBINING CHKN ANGARA
-Cooked Chicken
-Cooked Gravy
-3tbspn butter
-3tbspn oil
-1tbspn kasturi methi
-1packet of Noor Masalas Chicken Angara gravy Masala

METHOD
-Heat oil n butter n add kasturi methi
-Add in the Gravy base followed by Chkn Angara masala
-keep Addin stock frm cooked chicken till oil septrates
-Now add the chicken and mix well
-Do Dhungaar again n let it cook fr few mins on low heat
-Squeeze juice of one lime garnish with corriendor n serve hot

Noor Masala-
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