Chicken Angara Recipe

About this recipe

Chicken Angara is a smoky and flavorful Indian dish featuring tender chicken simmered in a rich tomato-based gravy infused with aromatic spices and a distinct smoky essence. This dish is perfect for special family dinners, offering a delightful balance of spice, creaminess, and charred aroma that is sure to impress.

Ingredients

• 100 g Coriander Leaves
• 500 g Chicken Whole
• 200 g Dahi
• 250 ml Lemon Juice Concentrate
• 500 g Onion
• 250 ml Fresh Cream
• 1 Kg Kissan Tomato Puree
• 200 ml Mustard Oil
• 200G Adrak Lasun Paste (200g)
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Salt
• 20 g Cinnamon
• 50 g Cloves
• - Coriander Powder
• 50 Grms Garam Masala Handmade Spices 50 Grms
• 100 g Tej Patta

Instructions

1. 1. Wash the chicken thoroughly and pat it dry. Marinate with yogurt, ginger-garlic paste, turmeric, red chili powder, salt, and lemon juice. Set aside for 15 minutes.
2. 2. Heat 2 tablespoons of oil in a deep pan. Add whole spices (bay leaf, cinnamon stick, cardamom, and cloves) and sauté until aromatic.
3. 3. Add finely chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
4. 4. Add the pureed tomatoes, red chili powder, coriander powder, and garam masala. Cook until the oil separates from the masala.
5. 5. Add the marinated chicken to the pan and mix well. Cover and cook on medium heat until the chicken is tender and fully cooked.
6. 6. Lower the heat, add fresh cream, and mix well. Cook for an additional 2 minutes for a creamy texture.
7. 7. For the smoky flavor, place a small piece of live charcoal in a metal bowl or foil. Place it in the pan, add a few drops of oil on the charcoal, and immediately cover the pan with a lid to trap the smoke. Let it sit for 3 minutes.
8. 8. Remove the charcoal bowl, garnish with fresh coriander leaves, and serve hot with naan, roti, or steamed rice.