Last few days I am craving for some spicy and hot recipe and chicken Angara is the best recipe to fulfill my and yours eating needs the smoky fragrance and charcoal flavor is the main reason of the recipe that revolves around. This recipe is a famous and favorite lunch and dinner recipe. In my family, everyone loves chicken Angara and this recipe is very famous at my home and I get a lot of compliments from my family and friends when I make this recipe.
Also, Check-Out: Pahadi Chicken Kebabs Recipe
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Prep time 30 minutes |
Cook time 30 minutes |
Total time 1 hour |
Serving yields 4 servings |
Cuisine Indian |
Ingredients Needed to make chicken Angara recipe
Main Ingredient
- 250 grams chicken breast ( roughly chopped).
- 3 medium-size onion ( sliced).
- 5 medium-size red tomatoes (sliced).
- 1 green chili.
- 5 to 6 garlic cloves.
- 1 ginger (chopped).
- ½ tablespoon cashew nuts
- 1 tablespoon oil
- Salt ( as required).
- 3 teaspoons coriander seeds.
- 1 ½ teaspoon cumin powder.
- 10 to 12 nos peppercorns.
- 2 dry red chilies.
- 2 sticks of cinnamon.
- 4 cardamom.
- 6 to 7 cloves.
Ingredients for marinating
- 2 teaspoon mustard oil.
- 1 ½ teaspoon ginger garlic paste
- 1 teaspoon onion powder.
- 1 teaspoon garam masala.
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder.
- 1 small cup lemon juice.
- Salt ( as required).
- 1 ½ tablespoon oil.
- 2 bay leaves.
- 1 teaspoon ginger-garlic paste.
- ½ teaspoon mustard seeds.
- ½ teaspoon red chili powder.
Ingredients for smoking
- 1 live charcoal.
- 1 teaspoon ghee.
Step by step process to make chicken Angara recipe
- Firstly take a large bowl and add chicken, mustard oil, ginger-garlic paste, onion powder, red chili powder, turmeric powder, lemon juice, and salt mix it well and keep aside.
- Marinate the chicken for 1 hour.
- After that heat the pan dry roast coriander seeds, cumin powder, peppercorns, dry red chilies, cinnamon, cardamom and cloves roast until it is slightly browned and fragrant.
- Then remove the pan from heat and let the spices cool after that grind the spices and make fine powder.
- In the same pan add I tablespoon of oil and then add onion, red tomatoes, green chilies, garlic cloves, ginger cashew nuts and salt and fry it for 5 to 6 minutes until it turns slightly browned.
- Let the mixture cool and grind it into a fine paste.
- Heat the pan and add oil once oil is getting hot add mustard seeds then immediately add bay leaves and ginger garlic paste and fry for few seconds (lower the flame while doing this process ).
- After that add marinated chicken and mix it well and cook it for 2 t 3 minutes.
- Then add onion tomato the mixture, spices powder, red chili powder and salt(as required) mix it well and add some water and cover the lid and cook the chicken on low flame.
- Cook the chicken until it is fully cooked and soft.
- After that heat the charcoal on direct heat until it red hot then immediately keep the small bowl in the center of the chicken pan and keep the live charcoal in bowl and drizzle 1 teaspoon ghee on charcoal and cover the lid.
- Now let the chicken curry absorb the smoke for 4 to 5 minutes.
- After that remove the charcoal bowl and mix the chicken well.
- Chicken Angara is ready to serve.
- Garnish with fresh coriander and serve it.
Serving suggestions
- We can serve this delicious hot and spicy Angara chicken with plain rice, roti, naan, or paratha.
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Reviewed by
on
January 22, 2021
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