Chicken Angara

In a kadhai, heat 2 tsp oil when the oil turns hot, add 4 no. of black peppercorn, 1/8 tsp jeera, 2 tbsp chopped onion and saute till onions are slightly golden, then add 2 tbsp chopped tomato and fry the tomatoes.

Now, Add 1 tsp ginger garlic paste and some dry masalas like 1/4 tsp red chilli powder, 1/4 tsp haldi, 1/4 tsp garam masala, 1/4 tsp salt and saute well till spices are nicely cooked and start to ooze oil.

Add 100 gm chicken pieces to this masala and mix well.

Add water as required, and mix.

Cover with a lid and allow the chicken to cook. Once the chicken is nicely tender switch off the heat, open the lid and add 1 tbsp chopped coriander leaves.

Give a nestle twist by adding kasuri methi.

For Smoky Flavor

In the chicken gravy place a small bowl on top.

Add 1/4 tsp ghee to burnt charcoal piece.

Cover and allow the smoke to settle.

Serve hot with rice or roti.