Homemade chicken angara kebab in winter

Bangla Press Desk:   When winter comes, the value of scorched, burnt food increases. You can easily make delicious chicken Angara Kebab at home without going out.

Ingredients:

Large boneless chicken pieces — 1 kg, sour curd — 1 cup, ginger paste — 2 tablespoons, garlic paste — 2 tablespoons, red chili powder — 2 teaspoons, Kashmiri red chili powder — 1 tablespoon, cumin powder — 1 teaspoon, coriander powder — 1 teaspoon, garam masala powder — 1 teaspoon, salt — to taste, lemon juice — 2 tablespoons, mustard oil — 2 tablespoons, lightly fried gram flour — 2 tablespoons, ghee — 1 tablespoon

You will need small pieces of coal for smoking — 1, and a little ghee
How to cook:

1. Clean the chicken pieces thoroughly and drain the water.

2. In a bowl, mix together the sour cream, ginger paste, garlic paste, all the powdered spices, salt, lemon juice, mustard oil and gram flour.

3. Coat the chicken pieces well with this spice mixture.

4. Cover and marinate for at least 6 hours, preferably overnight.

5. Then, thread the chicken onto skewers and grill in a tandoor, grill pan or oven over medium to high heat.

6. Brush with ghee occasionally while grilling.

7. When the chicken is cooked and lightly charred on the outside, remove it.

8. Light a small coal on the fire and turn it red.

9. Place a small bowl in the kebab pot and add the lit coals, pour a little ghee on top and close the lid immediately.

10. After smoking for 3–5 minutes, the smoky-tasting Angara Kebab is ready.

Serve hot chicken angara kebab with mint chutney or lemon slices.

BP/TD