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    Whisk Affair » Recipes » Dal & Curries » Chicken Curries » Restaurant Style Chicken Angara

    Published: Oct 13, 2022 | Last Updated On: Feb 22, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Restaurant Style Chicken Angara

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    Jump to Recipe

    Restaurant Style Chicken Angara is a spicy chicken curry made using freshly ground masala powder. Make it using my easy recipe at home (gluten-free).

    Here are some more chicken curry recipes that you may like – Boneless Chicken Curry, Tariwala Chicken, Chicken Salna, Andhra Style Chicken Curry, and Tomato Chicken Curry.

    Chicken angara served in a bowl.
    Jump to:
    • About Chicken Angara
    • Ingredients
    • How To Make Chicken Angara
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Chicken Angara

    Chicken Angara is a North Indian smoky chicken curry that is spicy, tangy, and loaded with flavors.

    With the smoky flavor of the chicken, the yogurt gravy with fried onions and garlic, and that slight hint of Kasuri methi, the flavors of this curry can make anyone hungry.

    It is a popular dish served at many Indian restaurants.

    Angara means fire ball in Hindi. This Chicken Angara is fiery red hot in color and spicy and smoky taste, just like a fireball, hence the name.

    The good news is that you can make this restaurant-style curry at home using a few simple ingredients.

    This curry is gluten-free and you can easily double or triple the recipe if making it for a crowd.

    Ingredients

    To Marinate The Chicken

    Chicken angara ingredients 1
    Chicken angara ingredients 2

    Chicken – I like to use bone-in skinless chicken pieces to make this curry as the bones lend a lot of flavor. If you are not a bone-in chicken person, then you can use boneless chicken cut into small pieces.

    You will also need plain yogurt (dahi, curd), crispy fried onions, ginger garlic paste, fresh tomatoes, Kashmiri red chili powder, turmeric powder, salt, garam masala powder, and Kasuri methi.

    You can either make crispy fried onions at home or buy them out.

    To Roast And Grind

    Chicken angara ingredients 3

    Make a roasted spice powder using whole coriander seeds, whole black peppercorns (kali mirch), cinnamon (dalchini), cumin seeds, and whole dry red chilies.

    For The Gravy

    Chicken angara ingredients 4

    I like to make this curry using a mix of ghee and vegetable oil. You can also use either of the two.

    You will also need a few whole spices like bay leaves (tejpatta), black cardamoms (badi elaichi) and cloves (laung).

    To Smoke The Curry

    Chicken angara ingredients 5

    To give the chicken angara recipe a restaurant-style smoky flavor, you will need a piece of charcoal and some oil or ghee.

    If charcoal is not available, then use a cinnamon stick in its place.

    How To Make Chicken Angara

    Marinate The Chicken

    Add

    • 2 pounds (1 kg) bone-in skinless chicken pieces (cut into 1 and ½-inch pieces)
    • 1 cup plain yogurt (dahi, curd)
    • ½ cup crispy fried onions (packed)
    • 2 tablespoon ginger garlic paste
    • ½ cup grated tomatoes
    • 2 tablespoon Kashmiri red chili powder
    • 1 teaspoon turmeric powder
    • 2 teaspoon salt
    • ½ teaspoon garam masala powder
    • 1 tablespoon Kasuri methi

    to a bowl and mix well. Cover the bowl with a lid and keep it aside.

    marination ingredients added to a bowl.
    Marinated chicken.

    Make The Roasted Spice Mix

    Add

    • 1 tablespoon whole coriander seeds
    • 1 teaspoon whole black peppercorns
    • 2-inch piece of cinnamon stick
    • 1 teaspoon cumin seeds
    • 8-10 whole dry red chilies (stalks removed)

    to a pan and dry roast on medium heat until lightly browned and fragrant.

    Ingredients to roast added to a pan.
    Roasted ingredients.

    Remove the pan from heat and let the spices cool down to room temperature.

    Transfer the roasted spices to a grinder and grind them to make a smooth powder.

    Cooled roasted ingredients aded to a blender.
    Fine powder made.

    Make Chicken Angara Curry

    Heat 3 tablespoon ghee and 3 tablespoon vegetable oil in a large pan over medium-high heat.

    Ghee and oil heating in a pan.

    Once the oil is hot, add 2 whole bay leaves, 3-4 cloves, and 2 whole black cardamoms to the pan and fry for 3-4 seconds.

    Whole spices added to the pan.

    Add the marinated chicken and spice mix and mix well.

    marinated chicken and spice powder added to the pan.
    Mixed well.

    Reduce the heat to low.

    Cover the pan with a lid and cook for 35-40 minutes until the chicken is cooked well. Stir a few times while cooking.

    Pan covered with a lid.

    Check for salt and add more if needed.

    Cooked chicken curry.

    Smoke The Chicken Curry

    Heat a piece of charcoal (or a cinnamon stick) on a direct flame until it is red hot.

    Charcoal heating in a pan.

    Keep a small bowl in the center of the pan and keep the hot charcoal in the bowl.

    Drizzle 1 teaspoon ghee on top of the charcoal and immediately cover the lid of the pan.

    Ghee drizzled over hot charcoal.
    Pan covered with a lid.

    Let the curry absorb the smoke for 3-4 minutes.

    Discard the charcoal and remove the bowl.

    Removing the bowl.

    Garnish chicken angara with chopped cilantro (fresh coriander leaves) and serve hot.

    Ready chicken angara.

    Serving Suggestions

    You can serve Chicken Angara with any Indian bread such as Rumali Roti, Tandoori Roti, Tawa Paratha, Lachha Paratha, Missi Roti, Naan, or any other Indian bread that you would like to serve it with.

    It also tastes great with Chicken Biryani, Mutton Biryani, or Egg Biryani.

    You can also serve it along with Steamed Rice, Jeera Rice, or Pyaaz Pulao.

    Storage Suggestions

    Chicken Angara Curry can be stored in an airtight container in the refrigerator for 3-4 days.

    Reheat in a pan or a microwave until hot. Add some water if the curry has thickened after refrigerating.

    You Might Also Like

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Restaurant Style Chicken Angara is a spicy chicken curry made using freshly ground masala powder. Make it using my easy recipe at home (gluten-free).

    Chicken Angara Recipe

    Restaurant Style Chicken Angara is a spicy chicken curry made using freshly ground masala powder. Make it using my easy recipe at home.
    4.37 from 11 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free
    Prep Time: 10 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour
    Servings: 6 people
    Calories: 408kcal
    Author: Neha Mathur

    Ingredients 

    To Marinate

    • 2 pounds bone-in skinless chicken pieces (1 kg, cut into 1 and ½ inch pieces)
    • 1 cup plain yogurt (dahi, curd)
    • ½ cup crispy fried onions
    • 2 tablespoons ginger garlic paste
    • ½ cup grated fresh tomatoes
    • 2 tablespoons Kashmiri red chili powder
    • 1 teaspoon turmeric powder
    • 2 teaspoons salt (or to taste)
    • ½ teaspoon garam masala powder
    • 1 tablespoon Kasuri methi

    To Roast And Grind

    • 1 tablespoon whole coriander seeds
    • 1 teaspoon whole black peppercorns (kali mirch)
    • 2 inch piece of cinnamon stick (dalchini)
    • 1 teaspoon cumin seeds
    • 8-10 whole dry red chilies (stalks removed)

    For The Gravy

    • 3 tablespoons ghee
    • 3 tablespoons vegetable oil
    • 2 whole bay leaves (tejpatta)
    • 3-4 cloves (laung)
    • 2 whole black cardamoms (badi elaichi)

    For Smoking

    • 1 piece charcoal
    • 1 teaspoon ghee
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    Instructions

    Marinate The Chicken

    • Add all the ingredients to a bowl and mix well. Cover the bowl with a lid and keep it aside.

    Make The Roasted Spice Mix

    • Add all the ingredients to a pan and dry roast on medium heat until lightly browned and fragrant.
    • Remove the pan from heat and let the spices cool down to room temperature.
    • Transfer the roasted spices to a grinder and grind them to make a smooth powder.

    Make Chicken Angara Curry

    • Heat ghee and oil in a large pan over medium-high heat.
    • Once the oil is hot, add bay leaves, cloves, and black cardamoms to the pan and fry for 3-4 seconds.
    • Add the marinated chicken and spice mix and mix well.
    • Reduce the heat to low.
    • Cover the pan with a lid and cook for 35-40 minutes until the chicken is cooked well. Stir a few times while cooking.
    • Check for salt and add more if needed.

    Smoke The Chicken Curry

    • Heat a piece of charcoal (or a cinnamon stick) on a direct flame until it is red hot.
    • Keep a small bowl in the center of the pan and keep the hot charcoal in the bowl.
    • Drizzle ghee on top of the charcoal and immediately cover the lid of the pan.
    • Let the curry absorb the smoke for 3-4 minutes.
    • Discard the charcoal and remove the bowl.
    • Garnish chicken angara with chopped cilantro (fresh coriander leaves) and serve hot.

    Video

    https://www.youtube.com/watch?v=JgDbI60h9UQ

    Notes

    I like to use bone-in skinless chicken pieces to make this curry as the bones lend a lot of flavors. If you are not a bone-in chicken person, then you can use boneless chicken cut into small pieces.
    If charcoal is not available, then use a cinnamon stick in its place.

    Nutrition

    Calories: 408kcal | Carbohydrates: 14g | Protein: 18g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 87mg | Sodium: 168mg | Potassium: 543mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1618IU | Vitamin C: 90mg | Calcium: 100mg | Iron: 3mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
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    More Chicken Curry Recipes

    • Dahi Chicken is an Indian chicken curry with chicken pieces cooked in a yogurt-based sauce. Serve it with roti, naan, or rice for a hearty meal.
      Easy Dahi Chicken (Yogurt Chicken Curry)
    • Badami Chicken Curry is a rich North Indian style curry with chicken pieces cooked in a gravy prepared with almonds (badam). Serve it with naan or tandoori roti for a festive meal or get-together (gluten-free).
      Badami Chicken Curry
    • Kerala Style Chicken Stew is a traditional dish from the state of Kerala (India). It is a mild chicken curry prepared using bone-in chicken, veggies, spices, and coconut milk. Make it using my easy recipe and serve it with steamed rice, appam, or hoppers.
      Traditional Kerala Style Chicken Stew
    • Chicken Kali Mirch (Black Pepper Chicken Curry) is a delicious Indian chicken curry loaded with black pepper. Serve this rich and creamy curry with Lachha Paratha or Naan for an indulgent meal (gluten-free).
      Chicken Kali Mirch (Black Pepper Chicken Curry)

    Reader Interactions

    Comments

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      Recipe Rating




    1. Dennis Pearce

      April 26, 2020 at 1:16 pm

      5 stars
      Awesome recipe

      Reply
      • Neha Mathur

        April 26, 2020 at 3:14 pm

        Thanks for trying.

        Reply
    2. Sneha Shirodkar

      May 23, 2020 at 12:11 pm

      Can I marinate the chicken overnight

      Reply
      • Sneha Shirodkar

        May 23, 2020 at 12:13 pm

        With all the marination and spices masala

        Reply
      • Neha Mathur

        May 23, 2020 at 3:38 pm

        Yes sure. You can. Keep the marinated chicken in the refrigerator.

        Reply
    3. Ankita

      June 23, 2020 at 6:39 pm

      How much is 1 cup!!!! I mean Ml?n it seems too spicy!!!! Is it?

      Reply
      • Neha Mathur

        June 26, 2020 at 3:45 pm

        1 cup of what?

        Reply
        • Savyanair

          July 12, 2020 at 5:49 pm

          1cup of curd 1cup of fried onions

          Reply
          • Neha Mathur

            July 19, 2020 at 4:57 am

            Hi, curd is yogurt and fried onions is browned crispy onions.

            Reply
    4. Savyanair

      July 11, 2020 at 2:44 pm

      Hai Wts the measurement of 1 cup u use can I knw pls

      Reply
      • Neha Mathur

        July 12, 2020 at 3:11 am

        Every ingredient has a different cup measurement. Which one are you looking at?

        Reply
    5. Reshma

      August 16, 2020 at 10:22 am

      5 stars
      Made this today – it was unbelievably great. Thank you for the recipe

      Reply
    6. Gaurav

      August 28, 2020 at 12:42 am

      5 stars
      Thank you so much for this recipe. I tried making this today and like all your recipes came out to be perfect. Everyone loved the recipe!

      I have a request, there is a dry tandoori chicken style version of chicken Angara that I tried in Jodhpur (raja chicken corner) and I loved it. Can you please see if you can recreate that? Thanks.

      Reply
      • Neha Mathur

        August 29, 2020 at 12:25 pm

        I can try.

        Reply
        • Gaurav

          August 29, 2020 at 6:44 pm

          5 stars
          Thanks I will wait for it 🙂

          Reply
    7. Fedra D Mello

      May 24, 2022 at 5:01 am

      5 stars
      It was awesome…very suitable to make for large gatherings

      Reply

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