Skewer the marinated chicken pieces without any gaps: Skewering the meat tightly without any gaps will keep the kabab moist and tender for a long time.Therefore, skipping a single ingredient will result in a complete different taste. Chicken Angara Kabab's complex flavors, strong aroma and rich taste lies in each ingredient. Do not skip any ingredient from the marinade: The Angara marinade is so special.The long duration of marination will make the chicken tender, fill it up with flavor and make a batch of extremely delicious juicy Angara Kabab. You may also allow the marinated chicken to rest in the fridge for 24 hours or even 2 days. Overnight marination is a must: Prepare the marinade, allow the chicken to sit in the marinade for at least 8 hours (overnight).Later broiled them to mimic the tandoor look.Ĭhicken Angara Kabab - Hot & Spicy Chicken Angara Kabab - Tips & Tricks I chose to oven bake the skewered Angara Kabab this time. I always prefer an overnight marination technique whenever I make Chicken Angara Kabab.Īfter that there's no such active cooking involved unless you choose to skillet fry the Kababs. If you want the best tasting Kabab ever do not focus on choosing the best meat instead focus on the marinade ingredients, don't miss any!.Īllow the meat to rest in the seasonings & spices for a long time. The lovely aroma of the Angara Kabab comes from the dry spices, especially the fresh homemade star anise powder. The fiery kick comes from the red Kashmiri chili paste that's made at home fresh and the Smokey flavor is abundantly extracted from a small piece of burnt charcoal (Dhungar method). You'll love the Angara Marinade especially if you love spicy food, oh it's the best seasoning ever. The BEST marinade + the LONGER marination + Dhungar = Ultra TASTY Chicken Angara Kabab. The secret of Angara Kabab lies in it's marinade, the duration of marination & the Dhungar method (burnt charcoal smoke infusing technique). Watch How to make Chicken Angara Kabab Angara Kabab
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