Chicken Angara Recipe

As many of you may already know, we have relocated from Bangalore to the US. The house is mostly settled, but I am still not back to shooting new recipes. To get back to work, I have started updating some of the old posts that I felt needed additional information.

This chicken angara is also one of them. We love this curry at home, and I make it very often. So, when I made the update 3-4 days ago, I also added some more pointers to the post. Do try this recipe. I am sure you will all love it.

Chicken Angara is a North Indian smoky chicken curry that is spicy, tangy, and rich in flavor.

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

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

It is a popular dish served at many Indian restaurants.

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.

How To Make Chicken Angara

Marinate The Chicken

Step 1: Add the following ingredients to a large mixing bowl.

• 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

Step 2: Mix well with your clean hands, ensuring the chicken pieces are evenly coated with the spices. Cover the bowl with a lid and keep it aside on the counter.

Make The Roasted Spice Mix

Step 3: Add the following ingredients to a frying pan and dry-roast over medium heat until lightly browned and fragrant. Stir continuously while roasting so that the spices roast evenly.

• 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)

Step 4: Remove the pan from the heat and let the spices cool down to room temperature. Transfer the roasted spices to a grinder.

Step 5: Grind the roasted spices to create a smooth powder.

Make Chicken Angara Curry

Step 6: Heat 3 tablespoons of ghee and 3 tablespoons of oil in a large pan over medium-high heat.

Step 7: Once the oil is hot, add the following spices to the pan and fry for 3-4 seconds.

• 2 whole bay leaves
• 3-4 cloves
• 2 whole black cardamoms

Step 8: Add the marinated chicken and the spice mix that we made earlier, and mix well.

Step 9: Reduce the heat to low. Cover the pan with a lid and cook for 40-45 minutes, or until the chicken is thoroughly cooked. Stir a few times while cooking.

Step 10: Check for salt and add more if needed.

Smoke The Chicken Curry

Step 11: Heat a piece of charcoal (or a cinnamon stick) on a direct flame until it is red hot.

Step 12: Place a small bowl in the center of the pan and add the hot charcoal to it. Drizzle 1 teaspoon of ghee over the charcoal.

Step 13: Immediately close the lid of the pan. Let the curry absorb the smoke for 3-4 minutes.

Step 14: Discard the charcoal and remove the bowl.

Step 15: Garnish chicken angara with chopped cilantro (fresh coriander leaves) and serve hot.

Serving Suggestions

You can serve Chicken Angara with any Indian bread, such as Rumali Roti, Tandoori Roti, Plain Tawa Paratha, Lachha Paratha, Missi Roti, Naan, or any other Indian bread.

It also tastes great with Chicken Biryani or Mutton Biryani

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

Storage Suggestions

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

Reheat in a pan or a microwave until hot. Add water if the curry appears thick after refrigeration.