Chicken angara - spicy, smoky and flavorful dish

 Introduction:

Chicken Angara is a famous North Indian dish,  loved for its unique smoky flavor and spicy gravy. The word angara means ember or flame of fire, which perfectly describes the fiery taste and the smoky technique used in this recipe. It is often served with naan, tandoori roti, or rice. The recipe is simple, but the taste is just like what you get in a restaurant.

Ingredients:

• 500 grams chicken (with bone)

• 1/2 cup yogurt 

• 1 tablespoon ginger-garlic paste

 
• 1 tablespoon red chili powder 

• 1/2 teaspoon turmeric powder 

• 1 tablespoon coriander powder 

• Salt to taste 

• 1 tablespoon lemon juice 

• 2 large onions (finelychopped)

• 2 tomatoes (make puree)

• 1 tablespoon ginger-garlic paste 

• 2 green chilies (slit lengthwise)

• 1/2 teaspoon cumin seeds 

• 1 tablespoon red chili powder 

• 1 tablespoon coriander powder 

• 1/2 teaspoon garam masala 

• 1/4 teaspoon turmeric powder

 
• 1/2 cup fresh cream or malai

• 2 tablespoons fresh coriander (finely chopped)

• 4 tablespoons oil or ghee

For smoking 

• 1 piece charcoal

• 1/2 teaspoon ghee

For the gravy 

Method:

1. Marinating the chicken:

First, wash and clean the chicken thoroughly. In a large bowl combine yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, salt, and lemon juice. Mix everything well to make a smooth marinade. Put the chicken pieces into the mixture and coat them nicely. Cover and keep in the fridge for 30 minutes. If you have time, marinate for 2 hours for better taste.

2. Frying the onions: 

Heat 4 tablespoon oil or ghee in a heavy pan. Add cumin seeds and let them splutter. When they start cracking, add the finely chopped onions. Fry on medium flame until the onions turn golden brown. This step adds deep flavor to the gravy, so be patient. 

3. preparing the masala:

Add ginger-garlic paste and green chilies. Sauté for 2 minutes until the raw smell goes away. Then add the tomatoes puree and cook for 5-6 minutes until the oil separates from the masala. 

4. Adding spices: 

Lower the flame and sprinkle, red chili powder, coriander powder ,turmeric and a little salt. Mix will and cook for 2 more minutes.

5. Cooking the chicken:

Add the marinated chicken into the gravy and mix properly. Saute on medium flame for 5 minutes. Pour in half a cup of water to adjust the consistency of the gravy.  Cover and cook for 15 to 20 minutes, stirring once or twice to avoid sticking. Cook until the chicken becomes soft and tender.

6. Finishing the gravy:

After the chicken is cooked, reduce the flame and stir in fresh cream or malai. Cook for 2 to 3 more minutes. finally, sprinkle garam masala and chopped coriander.

7. Giving the smoky flavor:

Place a small steel bowl or a piece of foil in the middle of the gravy. Heat the charcoal pieces directly over the gas flame until it becomes red hot. Carefully place the hot charcoal inside the small bowl. Pour 1/2 teaspoon ghee over it. Smoke will immediately start rising. Cover the pan tightly with a lid and let the smoke infuse for 3 to 5 minutes. This step gives chicken angara its amazing restaurant-like aroma. 

Tips:

1. Give enough time for chicken marination 

Marinate the chicken for at least 30 minutes, and ideally 2  hours if possible.

This allows the pieces to penetrate inside and makes the chicken juicy.

2. Sauté the onions properly

Fry the onions until they turn golden brown. If the onions remain undercooked, the gravy can taste bitter.

3. Cook the tomatoes completely

When you add the tomato puree, cook it until it starts separating. 

Conclusion:

Chicken angara is one such dish which is fiery and exciting just like its name. The perfect combination of smoky flavor and spicy gravy makes it different and memorable. It is easy to make it at home, you just need to have a little patience during marination, onion frying, and gravy preparation. If you give proper marination time then the taste of the chicken becomes amazing. For those who always want to try restaurant style chicken angara recipes this is the best choice. The most special part of  this dish is the charcoal smoking technique, which gives a unique taste to every bite. This technique is what makes chicken angara different from other chicken curries. You can serve it with naan, rumali roti, tandoori roti or plain basmati rice, every combination will be equally delicious. For family gatherings, parties, or weekend dinners, chicken angara can be made a star dish that will impress everyone. If you try it once, you will feel that there  is no need for a restaurant because you can get the same taste at home. 

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