Learn how to make Spicy Chicken Angara at home with Chef Tarika on Get Curried.
Chicken Angara gets its name from the smoky aroma and flavor of the gravy that makes it unique from other chicken gravy curries. Chicken Angara is lightly spiced and the trick to the smoky flavor is the infusion of coal smoke in the marinade and curry by pouring ghee on a burning piece of charcoal. Chicken Angara - This chicken dish is very apt to serve on a special occasion.
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Ingredients:
Coriander Seeds
Cinnamon Sticks
Red Chillies
Cumin Seeds
Cloves
Black Pepper Corns
4 Green Cardamom Seeds
¾ cup Yogurt
2 tsp Kashmiri Red Chilli Powder
1 tsp Ginger Paste
1 tsp Garlic Paste
½ kg Chicken
Salt
Ghee
For Tomato Paste
2 Tomatoes (chopped)
2 Onions (sliced & Fried)
2 tsp Kashmiri Red Chilli Powder
Salt
Method: Let’s start with Dry roasting Coriander Seeds in the Pan with Coriander Seeds, Cinnamon Sticks, Red Chillies, Cumin Seeds, Cloves, Black Pepper Corns, Green Cardamom Seeds. Next dry roast them for 2-3 minutes, then let it cooled down and grind it in the mixture. Then add this ground Spices into the Yogurt in the bowl with Kashmiri Red Chilli Powder mix it into the Yogurt then add Ginger Paste, Garlic Paste. Next, add Salt into the Chicken with the Yogurt Marinate and mix it properly together (as shown in the video). Now transfer the chicken into a bigger bowl then put steel bowl in the middle and add hot Coal in the Steel bowl in which a pour Ghee now close the Lid and let it Marinate for 1 hour. Now let’s prepare the paste for which add Tomatoes (chopped) into the mixer with Tomatoes, Onions (sliced & Fried), Kashmiri Red Chilli Powder and now grind it a coarse paste. Now let’s cook the Chicken Angara with Oil adding into the Oil and add the Chicken pieces to the Pan (as shown in the video) now pour the rest of the Marinate with Tomato Paste. Next mix it into the Chicken and let it Cook on a medium flame for a while then add Salt now finally do the same process again with coal and your Chicken Angara is ready to serve.
