How to cook Licious Angara Murgh Tikka

Boneless pieces of chicken are marinated in a spicy curd base that has ingredients such as red Kashmiri chilli powder and more.  It's mildly spiced, easy to make and perfect for an evening snack, appetiser or an accompaniment for your meal.  Pair it with a pulao or add it to parathas along with your favourite veggies for a lip-smacking roll.

Stove-top Method                                                                                                                                                                                                                                                                    
Place a non-stick pan on a medium flame.
Spread out the Angara Murgh Tikka on the pan and sear it on both sides for 2 minutes each.
Add 75 ml or 1/3 cup of water to the pack and pour it in the pan.
Cook it with a lid on for 3-4 minutes on medium flame. Flip the Angara Murgh Tikka occasionally.
Remove the lid and cook until the water evaporates & serve.

Oven Method
Preheat the oven to 170°C.
Spread out the kebabs on a lightly greased baking tray and place it in the oven.
After 2-3 minutes, flip the kebabs and cook for another 2-3 minutes, until brownish red.