• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Mother’s Day Brunch Recipes
  • Eid Recipes
  • Recipe Index
  • Indian Recipes
  • My Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Dal & Curries » Non Veg Curries » Chicken Angara

    Published: Apr 9, 2020 | Last Updated On: May 20, 2020 by Neha Mathur

    Chicken Angara

    16094 shares
    Jump to Recipe

    Restaurant Style Chicken Angara is a spicy chicken curry made using freshly ground masala powder. Check out its recipe here!

    Chicken angara served in a bowl.

    Who can say no to a spicy chicken curry with smoky flavour?

    Well, I certainly cannot and this Chicken Angara is one such recipe which is very popular at home and also gets a lot of compliments whenever I make it for my friends and family.

    The smoky flavour of the chicken, the yogurt gravy with fried onions and garlic and that slight hint of kasuri methi, the flavours of this curry can make anyone hungry.

    Well, if you are not sold at this. Then wait until you smell the divine aroma of this recipe, I am sure you will not be able to resist to devour this delectable Chicken recipe.

    You can also find this dish in most of the North Indian restaurants.

    So if you want a restaurant style Chicken Angara, you don’t have to visit a restaurant.

    Just follow the recipe and make it in your kitchen and enjoy it at the comfort of your own home.

    Therefore, get all the ingredients ready and make this curry this weekend and enjoy every bite of it with your friends and family.

    What is Chicken Angara?

    Succulent chicken pieces in a rich yogurt based gravy, this is a North Indian curry that just needs everyday ingredients which are already available in your pantry.

    This chicken gravy is smoked at the end to bring out that rustic flavour, which makes this curry even more irresistible.

    The spices play an important role in the taste of this curry.

    Coriander seeds, black peppercorn, cinnamon, cumin seeds, beg red chillies are dry roasted and ground into a fine powder to make this spice powder.

    The fresh homemade masala always has a distant flavour because of the freshly roasted spices, and thus it always brings a sense of freshness in the curries.

    You must be wondering why it is called Chicken Angara?

    Well, Angara is a hindi term used for coal and this curry is also smoked with charcoal.

    A charcoal is heated on direct flame until it is red hot.

    Once it is hot, add it in a bowl and keep it in the middle of the chicken curry.

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

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

    Remove the coal bowl and you will see that the curry will have a beautiful smoky flavour.

    Ingredients

    Chicken angara ingredients

    Serving Suggestions

    This curry tastes best with Handi Biryani.

    It adds a beautiful smoky aroma and taste when mixed with the soft aromatic Biryani rice.

    You can serve it with any Indian bread too 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.

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

    I like to serve some Lacchedar Pyaaz on the side with a hint of lemon juice.

    Step by Step Recipe

    Add all the ingredients to marinate in a bowl and mix well.

    Marination ingredients added in a bowl.

    Keep aside.

    Mixed well.

    Dry roast coriander seeds, black peppercorn, cinnamon, cumin seeds and bedgi red chillies until they are slightly browned and fragrant. Remove the pan from heat and let the spices cool.

    Spices roasting in a pan.

    Grind them to make smooth powder.

    Smooth powder made.

    Heat ghee and oil in a pan.

    Ghee and oil heating in a pan.

    Add bay leaves, cloves, black cardamom in the pan and fry for a few seconds.

    Bay leaves, cloves and black cardamom added in the pan.

    Add the marinated chicken and the ground masala.

    marinated chicken and ground masala added in the pan.

    Cover the pan and cook for 30-35 minutes on medium low heat until chicken is cooked well.

    Pan covered.

    For Smoking

    Heat charcoal on direct flame until it is red hot. Keep a small bowl in the centre of the pan and keep the charcoal in the bowl. Drizzle 1 teaspoon ghee on top of the charcoal and immediately cover the lid of the pan. Let the curry absorb the smoke for 3-4 minutes. Garnish with fresh coriander and serve hot.

    Ready chicken angara.


    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. Check out its recipe here!

    Chicken Angara Recipe

    Restaurant Style Chicken Angara is a spicy chicken curry made using freshly ground masala powder. Check out its recipe here!
    4.3 from 10 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 6 people
    Calories: 408kcal
    Author: Neha Mathur

    Ingredients 

    To marinate

    • 1 kg Chicken (Curry cut)
    • 1 cup Yogurt
    • ½ cup Golden Fried Onion
    • 2 tablespoon Ginger Garlic Paste
    • ½ cup Tomato (Grated)
    • 2 tablespoon Kashmiri Red Chilli Powder
    • 1 teaspoon Turmeric Powder
    • Salt to taste
    • ½ teaspoon Garam Masala Powder
    • 1 tablespoon Kasuri Methi

    To roast and grind

    • 1 tablespoon Coriander Seeds
    • 1 teaspoon Black Peppercorns
    • 2 inch Cinnamon
    • 1 teaspoon Cumin Seeds
    • 8-10 Dry Red Chillies

    For the gravy

    • 3 tablespoon Ghee
    • 3 tablespoon Vegetable Oil
    • 2 Bay Leaves
    • 3-4 Cloves
    • 2 Black Cardamom

    For smoking

    • 1 piece Charcoal
    • 1 teaspoon Ghee
    Prevent your screen from going dark

    Instructions

    • Add all the ingredients to marinate in a bowl and mix well.
    • Keep aside.
    • Dry roast coriander seeds, black peppercorn, cinnamon, cumin seeds and bedgi red chillies until they are slightly browned and fragrant.
    • Remove the pan from heat and let the spices cool.
    • Grind them to make smooth powder.
    • Heat ghee and oil in a pan.
    • Add bay leaves, cloves, black cardamom in the pan and fry for a few seconds.
    • Add the marinated chicken and the ground masala.
    • Cover the pan and cook for 30-35 minutes on medium low heat until chicken is cooked well.

    For smoking

    • Heat charcoal on direct flame until it is red hot.
    • Keep a small bowl in the centre of the pan and keep the charcoal in the bowl.
    • Drizzle 1 teaspoon ghee on top of the charcoal and immediately cover the lid of the pan.
    • Let the curry absorb the smoke for 3-4 minutes.
    • Garnish with fresh coriander and serve hot.

    Notes

    Smoking process is optional. You can choose to skip it.

    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!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!
    « Garlic Knots
    Dalgona Whiskey »

    Reader Interactions

    Comments

    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

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    My Cookbook

    Buy Now on Amazon

    Mother's Day Brunch Recipes

    • Tropical Dragon Fruit Smoothie (Pitaya Smoothie)
    • Ragi Banana Pancakes
    • Crispy Air Fryer Buffalo Tofu Bites
    • Berry Blast Smoothie (No Banana)
    • Biscoff Oats (Cookie Butter Oats)
    • Air Fryer Hard Boiled Eggs

    Eid Recipes

    • Double Ka Meetha (Indian Bread Pudding)
    • Mutton Biryani
    • Sheer Khurma
    • Phirni

    Most Popular Recipes

    • Punjabi Rajma Masala (Kidney Bean Curry Recipe)
    • How To Make Sour Cream
    • Lemon Garlic Baked Tilapia
    • Dal Tadka
    • Scrambled Egg Whites
    • Creamy Garlic Parmesan Sauce

    Footer


    ^ back to top

    About

    About Neha

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP | Technical Partner </> Host My Blog