MURGH ANGARA

First cut the chicken pieces into small bite size cubes and mix with half of the red chilli powder, ginger garlic paste, lemon juice and a small pinch of salt. Pour some cooking oil and mix everything nicely. Cover and keep marinated for 15 to 20 minutes.

To make Angara kabab masala, take yogurt in a mixing bowl and add the Kashmiri red chilly paste, remaining ginger garlic paste, red chilli powder, garam masala, cumin powder, chat masala, lemon juice, red chilly flakes, cooking oil and salt as per taste. Whisk together everything to make a thick and smooth paste. Add the chopped garlic, ginger and green chilli and give a final mix.

Now add the first marinated chicken pieces with this Angara masala paste and mix nicely from all sides. Keep them refrigerated for three to four hours or overnight. 

While threading them keep a minimum gaps in between the chicken. This will help to cook them evenly from all sides. And place the chicken shewers on the baking tray and then inside the oven.

Roast them in the Tandoor for 15 to 20 minutes or till they become crisp golden. While brush some butter over the chicken shewers at the middle of cooking and rotate the shewers to another side.