Chicken Angara

Ingredients

• 250 g Boneless chicken
• 6 tbsp Plain yogurt (The source specifies 5–6 tbsp)
• 1 tbsp Ginger-garlic paste
• Salt (To taste, divided between the marinade and sauce)
• 0.5 tsp Red chili powder
• 0.5 tsp Red chili flakes
• 0.5 tsp Ground turmeric
• 0.25 tbsp Ground black pepper (Measurement shown in the source)
• 1 tsp Ground coriander (For the marinade)
• 1.5 tbsp Cooking oil (The source specifies 1–2 tbsp)
• 1 Onion (Medium)
• 3 Garlic (Cloves)
• 3 Green chilies (Small)
• 1 Tomato (Medium)
• 1 tbsp Butter
• 1 tsp Tikka masala
• 1 tsp Ground coriander (For the sauce)
• Fresh cilantro (For garnish, as shown)
• Fresh ginger (Julienned, for garnish, as shown)
• Green chili (Sliced, for garnish, as shown)

Steps

1. 1

   Combine the boneless chicken with the yogurt, ginger-garlic paste, salt, red chili powder, red chili flakes, turmeric, black pepper, and 1 teaspoon of the ground coriander.

2. 2

   Heat the oil in a pan. Add the onion, garlic cloves, small green chilies, and tomato, and sauté them until softened.

3. 3

   Blend the sautéed onion, garlic, green chili, and tomato mixture into a paste.

4. 4

   Melt the butter in the pan. Add the marinated chicken.

5. 5

   Cover the pan and cook the chicken over low heat for 15 minutes.

6. 6

   Add the blended onion-tomato paste to the chicken and stir to combine.

7. 7

   Add the tikka masala, the remaining 1 teaspoon ground coriander, and salt. Continue cooking until the sauce is thick.

8. 8

   Garnish with cilantro, julienned ginger, and sliced green chili.

Notes

The source specifies 15 minutes covered over low heat. It does not specify a separate marinating time.

• main
• South Asian
• chicken
• curry
• spicy
• stovetop