Angara

• Boneless chicken 1/2 kg
• Green chilies sliced 4
• Kashmiri red chilies (soaked and ground) 6
• Onion finely chopped 1 cup
• Oil 1/2 cup
• Coriander powder 1 tsp
• All spice 1 tsp
• Ginger chopped 1 tbsp
• Garlic chopped 1 tbsp
• Coriander leaves 2 tbsp
• Almond paste 2 tbsp
• Tomato paste 3 tbsp
• Salt to taste
• Lemon wedges to garnish

1. Heat oil in a pan and fry chopped onion till soft.
2. Add in chopped ginger and garlic and almond paste, fry for 2 minutes.
3. Add ground red chili paste with coriander powder, all spice powder, salt and tomato paste, fry well adding a little water.
4. Add chicken pieces, cover and cook for 15 minutes till chicken is tender.
5. Takeout chicken in a platter.
6. Garnish with chopped coriander, green chilies and lemon wedges.
7. Serve hot with naan.