Chicken Angara

Chicken 1300 Gms
Ginger Garlic Paste 2 tbsp
Turmeric Powder 1/2 tsp
Salt to taste
Garam Masala Powder 2 tsp
Tomatoes 3 medium size
Curd 400 Gms
Cashew and Charoli paste 1/4 cup
Red Chilli Powder 2-3 tsp
Orange food colour 2 pinches
Coriander Seeds 2 tbsp
Black Pepper corns 2 tsp
Black cumin 1 tsp
Black Cardamom 1
Cinnamon Stick 1/2 inch
Button Red Chillies 2 tbsp
Mace 1/2 piece
Coriander Mint leaves
2 Green Chillies
1 Onion medium sized finely chopped
Clarified Butter 2 tbsp
Oil 2-3tbsp

Method

In 2 cups of water blanch tomatoes till the skin comes out.
Peel it off.Blend it and make a puree.
Dry roast Coriander seeds,black peppercorns, star anise,mace,black cumin,red chillies, cinnamon on a pan.
blend it coarsely.
Now marinate chicken with salt,gingergarlic paste,turmeric, grinded masala and little garam masala.
keep it on rest for 1hour.
In a heavy bottom vessel (don't use nonstick) add oil n onions.
Fry onions till translucent.
add tomato puree.Cook well till puree dries up.
Add marinated chicken and cook on high flame for 5minutes.
Then cook on medium heat and cover it.
Keep mixing gradually.
When chicken is half cooked add cashew and  charoli paste.
Cook again for 8 mins till chicken is completely done.
Add cream , garam masala and ghee to it.
Give coal smoke for angara flavour.
Enjoy with parathas or rumali roti!