WHISKAFFAIR'S
Add all the ingredients to a bowl and mix well. Cover the bowl with a lid and keep it aside.
Add all the ingredients to a bowl and mix well. Cover the bowl with a lid and keep it aside.
Remove the pan from heat and let the spices cool down to room temperature. Transfer the roasted spices to a grinder and grind them to make a smooth powder.
Once the oil is hot, add bay leaves, cloves, and black cardamoms to the pan and fry for 3-4 seconds.
Add the marinated chicken and spice mix and mix well. Reduce the heat to low.
Cover the pan with a lid and cook for 35-40 minutes until the chicken is cooked well.
Stir a few times while cooking. Check for salt and add more if needed.
Heat a piece of charcoal (or a cinnamon stick) on a direct flame until it is red hot.
Keep a small bowl in the center of the pan and keep the hot charcoal in the bowl.
Drizzle ghee on top of the charcoal and immediately cover the lid of the pan. Let the curry absorb the smoke for 3-4 minutes.
Discard the charcoal and remove the bowl.
Garnish chicken angara with chopped cilantro (fresh coriander leaves) and serve hot.