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.
Servings: 6 people
Ingredients
To Marinate
- 1 kilogram bone-in skinless chicken pieces 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 oil
- 2 whole bay leaves (tejpatta)
- 3-4 cloves (laung)
- 2 whole black cardamoms (badi elaichi)
For Smoking
- 1 piece charcoal
- 1 teaspoon ghee
Instructions
Marinate The Chicken
- Add all the ingredients to a bowl and mix well. Cover the bowl with a lid and keep it aside.
You can make this curry using boneless chicken as well. Use 500 g of boneless chicken cut into pieces. I prefer thighs, but breasts are also fine.
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 40-45 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
Notes
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
