To get the Angara flavour Fire up a small piece of charcoal directly on the gas stove till it becomes hot.
Place a small steel bowl on top of the marinated chicken (katori).
Once the charcoal is hot, hold it with a tong & place it in the steel bowl
Immediately drop little ghee on the burning charcoal & close the lid immediately.
Do not open the lid for a minimum for an hour for smoky flavour in the marinade.
Heat oil in a kadhai.
Add the marinated chicken & cook on high heat for 5 mins.
Add the rest of the marinade and keep cooking for another 5 mins on medium heat till oil starts leaving the sides.
Add in the tomato-fried onion paste & the Kashmiri Chilli powder.
Mix well & fry for 2 mins.
Add little water if required, low flame & cook covered for around 15-20 mins till the chicken is cooked & oil separates.
Serve hot with roti or garlic naan even zeera rice.