Step-by-Step Instructions

1. 1.Dry Roast and Grind Spices

   Add coriander seeds, cumin seeds, black peppercorns, cardamom, cloves, Kashmiri red chilies, and cinnamon stick to a pan. Dry roast them until fragrant, then grind them into a fine powder.

2. 2.Marinate Chicken

   In a bowl with 1 kg chicken, add 1 tsp Degi chilli powder, 1/2 tsp turmeric powder, 1 tbsp lemon juice, 1/2 tsp garam masala powder, the freshly ground whole spices, salt to taste, cashew nuts paste, 1 tbsp tomato paste, 1 tsp ginger garlic paste, and 1/2 cup yogurt. Mix everything thoroughly and marinate for at least 1 hour.

3. 3.Prepare the Base Gravy

   Heat 1/2 cup oil in a pan. Add the remaining 1 tsp ginger garlic paste and fry for 1-2 minutes until aromatic. Then add the remaining 1 tsp Degi chilli powder and fry for a few seconds. Add the 150g tomato puree and cook the masala for a few minutes until the oil separates.

4. 4.Cook the Chicken

   Add the marinated chicken to the pan with the prepared masala. Mix well and cook for 1-2 minutes. Add a little water (from the marinade bowl) to the pan, cover it, and let it cook on low heat until the chicken is tender.

5. 5.Add Fried Onion and Green Chilies

   Once the chicken is tender and the oil has separated, add the 1/2 cup fried onion and some sliced green chilies. Mix well and cook for a few more minutes.

6. 6.Apply Charcoal Smoke

   Create a small space in the center of the chicken curry. Place a small, foil-lined bowl in the center. Put a red-hot charcoal piece in the bowl, pour a few drops of oil over it, and immediately cover the pan with a lid to trap the smoke. Let it smoke for 2-3 minutes.

7. 7.Finish with Cream and Serve

   Remove the charcoal bowl from the pan. Add 1/4 cup cream to the chicken curry and mix thoroughly. Cook for another 2-3 minutes. Dish out the Chicken Angara, garnish with fresh coriander and green chilies, and serve hot.