Chicken Angara
Summary
- This recipe for Chicken Angara is smoky, spicy, and bursting with fiery flavors. It's a creamy and flavorful dish that will make you forget restaurant tastes, perfect to enjoy with jeera rice, roti, or naan.
All Ingredients - For Prepared Spice Mix
- Coriander seeds 1.5 tbsp
- Cumin seeds 1 tbsp
- Green cardamoms 6-7 nos.
- Cinnamon 2-3 nos.
- Cloves 5-6 nos.
- Black peppercorns 30 nos.
- Red chilies 5-6 nos.
All Ingredients - For Tomato Onion Paste
- Fried onions 3 nos.
- Tomatoes 3 nos.
All Ingredients - For Marination
- Chicken (on the bone) 750g
- Salt 1.5 tsp
- Ginger garlic paste 1.5 tbsp
- Prepared spice mix All
- Yogurt 250g
- Tomato onion paste All
- Kasuri methi 1 tbsp
- Orange-red food color 0.25 tsp (mixed with 1 tbsp water)
All Ingredients - For Cooking
- Oil 3 tbsp
- Ghee 1 tsp
Tools You'll Need
- Pan
- Bowl
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Angara Spice Mix
Heat a pan on the flame. Add 1.5 tbsp coriander seeds, 1 tbsp cumin seeds, 6-7 green cardamoms, 2-3 cinnamon sticks, 5-6 cloves, 30 black peppercorns, and 5-6 red chilies. Dry roast these spices for about until fragrant. Turn off the flame and transfer the roasted spices to a grinding jar.
Step 2: Grind the Spice Mix
Grind the roasted spices into a fine powder.
Step 3: Prepare the Tomato Onion Paste
In the same grinding jar, add 3 fried onions and 3 chopped tomatoes. Blend them into a fine paste. This paste will be used in the marinade.
Step 4: Marinate the Chicken
Take 750g chicken (on the bone) in a bowl. Add 1.5 tsp salt, 1.5 tbsp ginger garlic paste, the entire prepared spice mix, 250g beaten yogurt, the entire tomato onion paste, 1 tbsp kasuri methi, and 0.25 tsp orange-red food color mixed with 1 tbsp water. Mix all ingredients thoroughly with the chicken until well coated. the chicken for at least .
Step 5: Cook the Chicken
After marination, heat 3 tbsp oil in a pan. Add the chicken pieces (without the excess marinade) to the hot oil. Cook on high flame for until the chicken changes color.
Step 6: Simmer the Chicken
Pour the remaining marinade over the chicken in the pan and mix well. Bring the mixture to a boil. Once boiling, cover the pan with a lid, the flame to low, and cook for until the chicken is tender and fully cooked.
Step 7: Add Smoky Flavor (Angara Effect)
Once the chicken is cooked, create a small cup with silver foil and place it in the center of the chicken curry. Place a burning charcoal piece inside the foil cup. Drizzle approximately 1 tsp ghee over the hot charcoal. Immediately cover the pan with a lid for to infuse the smoky flavor into the chicken.
Step 8: Serve Chicken Angara
After , remove the lid and carefully take out the foil cup with the charcoal. Mix the chicken curry well. Your smoky and delicious Chicken Angara is ready to be served with jeera rice, roti, naan, or Russian salad.
Pro Tips
• Do not smoke the chicken for more than 1 minute, as it can spoil the taste.
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