Chicken / Mutton Angara

One more gravy by me to enjoy with some garlic naan or paratha , even tastes delicious with rice .

Marinate 750 gm of chicken with , 1 tbsp garlic paste , half tbsp ginger paste , juice of 1 lime , 250 gm dahi , 2 tbsp tandoori masala , pinch of red colour , 1 tsp red chilli powder and salt . Let marinate for half hour.

In a pan dry roast , 1 tbsp whole dhanya, 1 tsp zeera , half tsp saunf , 2 laung , 1 inch dalchini , 2 elaichi ,1 tsp kali miri, 4 Kashmiri lal mirch , 2 tbsp kaju , 2 tbsp 4magaz , 1 tsp kasoori methi . Let cool and grind to a fine powder. Keep aside

In a grinder grind together , barista of 2 medium onions , 2 big tomatoes to a fine paste
In a kadhai heat oil, add 1 tbsp ginger paste , 1 tbsp garlic paste, and saute, add the barista- tomato paste and cook well , add the prepared masala powder , salt and cook more , add the marinated chicken along with all the marinade and cover cook well till chicken is tender , lastly mix half cup cream/ malai and cook for 2 mins . Do koyla dhungaar . And in the end mix in some chopped coriander. Serve hot.