Chicken Angara isn’t as difficult to make as it sounds. It’s spicy, creamy and smoky flavor is what makes it stand apart from the rest of the chicken recipes. All it takes is a little preparation time but it is worth a try.
- Onions- 3 or 4
- Tomato- 3 or 4
- Chicken- 750g
- Yogurt/Curd- 500g
- Fresh Cream- 200g
- Cooking oil
- Dried red chilli- 1 or 2
- Red chilli powder- 2 tsp
- Ginger garlic paste- 2 tbsp
- Charcoal- 2 piece
- Chicken masala- 2 tbsp
- Turmeric- 1/2 tsp
- Chopped Coriander leaves for garnishing
- Marinate the pieces of chicken with yogurt, 1 tsp red chilli powder, 2 tbsp chicken masala, 1 tbsp ginger garlic paste and salt according to your taste.
- Heat a piece of coal on direct flame till it becomes very hot. Transfer it to a small steel bowl and pour heated oil on it. Keep the bowl of coal in marinated chicken and cover it immediately so that the chicken gets it’s smoky flavor. Allow it to marinate at least for an hour.
- Cut onions n fry them till brown. Add fried onions and chopped tomatoes in a grinder to form a paste. Also add dried red chilli to it and grind well. Use little water to make the paste smooth and consistent.
- Heat 3 tbsp of oil in a vessel for cooking the chicken. Add 1 tbsp of ginger garlic paste.
- Add the onion-tomato paste prepared, 1 tsp red chilli powder, salt and turmeric powder. Allow it to sauté for a few minutes with continuous stirring until oil leaves from the sides of the vessel. Check the taste of the gravy and make changes if needed.
- Add the marinated chicken into vessel. Mix the gravy and chicken well and allow the it to cook on medium flame.
- After the chicken is fully cooked , add fresh cream to it and mix. Allow it to cook for 5 more minutes.
- Heat a piece of coal again and keep it in a bowl and pour heated oil on it and place it in the vessel and cover the lid.
- Turn off the stove and garnish the chicken with coriander leaves.
Serve hot with chapatis or parathas.