Step-by-Step Instructions

1. 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 1 minute until fragrant. Turn off the flame and transfer the roasted spices to a grinding jar.

2. 2.Grind the Spice Mix

   Grind the roasted spices into a fine powder.

3. 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.

4. 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. Marinate the chicken for at least 1 hour.

5. 5.Cook the Chicken

   After marination, heat 3 tbsp oil in a pan. Add the marinated chicken pieces (without the excess marinade) to the hot oil. Cook on high flame for 5-6 minutes until the chicken changes color.

6. 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, reduce the flame to low, and cook for 15-20 minutes until the chicken is tender and fully cooked.

7. 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 1 minute to infuse the smoky flavor into the chicken.

8. 8.Serve Chicken Angara

   After 1 minute, 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.