Angara Chicken Recipe
Ingredients
For Special Masala
1) 2 tbsp coriander seeds
2) 1 tsp cumin
3) 1 tsp peppercorns
4) 3 green cardamom
5) 4-5 cloves
6) 3 cinnamon stick
7) 5-6 Almonds
8) 5-6 cashews
9) 4 dry red chillies
For Paste
10) 4 large sized Tomato
11) 2 green chillies
12) 2 large sized fried onion
For Marination
13) 1kg chicken
14) 1½ tsp salt
15) 2 tbsp ginger garlic paste
16) 400grm curd
17) ½ cup oil
18) 2 tsp dry Fenugreek leaves
19) 2 tbsp kashmiri red chilli powder
20) 4 green chillies
21) chopped coriander
22) a coal for smokey flavour + some oil drops
Let’s Start Recipe
Today, I’m sharing with you the **Restaurant-style Angara Chicken** recipe, which is juicy and soft on the inside, and absolutely delicious. Once you make this at home, you’ll forget about ordering it from a restaurant! This recipe is really easy and flavorful. If you like the recipe, don’t forget to **like** it and **share** it with your friends.
Step 1: Marinating the Chicken
We are using **1 kg chicken** (with bones). This is the regular chicken; it’s not the boneless one.
For the marinade, we first prepare the masala
1) 2 tablespoons of whole coriander seeds
2) 1 teaspoon of cumin seeds
3) 1 teaspoon of black peppercorns
4) 3 green cardamoms
5) 4-5 cloves
6) 3 cinnamon sticks (cut into pieces)
7) 5-6 cashews
8) 5-6 almonds
9) 4 dried red chilies
Roast all the spices on **low flame** for **2-3 minutes** until you get the aroma. Don’t over-roast; just roast until fragrant. Once roasted, let them cool down and then grind them into a fine powder.
Step 2: Preparing the Marinade
Now, in the **same jar** where you ground the spices, add the following ingredients:
1) 4 large tomatoes** (use ripe red tomatoes)
2) 2 green chilies** (cut into large pieces)
3) 2 large onions**, fried and cooled (to make a fine puree)
Grind all these ingredients together into a smooth paste. Add the **ground spice mix** to this paste.
Then, add:
1) 1.5 teaspoons of salt** (or to taste)
2) 2 tablespoons of ginger-garlic paste**
3) The tomato-onion paste
4) 400 grams of yogurt** (whisked)
5) Add **½ cup of oil** in which we fried the onions
6) 2 teaspoons of Kasuri methi** (dried fenugreek leaves)
7) 2 tablespoons of Kashmiri red chili powder
8) If you like it spicy, you can add **more normal red chilies** or even green chilies.
Mix everything together and coat the chicken pieces thoroughly with the masala.
Step 3: Marination
Let the chicken marinate for **3 hours** to allow the flavors to seep in. If you have time, you can let it marinate for longer or even overnight. The longer it marinates, the better the flavors will develop.
If you’re short on time, let it marinate for at least **1 hour**. If you have 2-3 hours, even better. After marination, your chicken should be well-coated and flavorful.
Step 4: Cooking the Chicken
Now, heat a pan on **high flame**. Once the pan is hot, add the marinated chicken. Cook it for **4-5 minutes**, stirring occasionally, so that it doesn’t stick to the pan.
After about **5 minutes**, you’ll notice that the yogurt in the marinade will start releasing water. Once this happens, lower the flame to **low** and cook for about **20-25 minutes**, stirring occasionally. Keep checking the chicken in between, as it has cashews and almonds which might stick to the bottom. Stir once or twice during the cooking process.
Step 5: Final Touches
After **20-25 minutes**, the chicken will be cooked and tender. The gravy will thicken and turn rich and creamy.
Now, add **4 green chilies** for flavor.
Step 6: Adding the Smoky Flavor (Dum)
For the **Angara effect**, take a small steel bowl, and place it in the center of the chicken. Add a burning piece of **coal** into the bowl, and pour a little **ghee** (clarified butter) over it. Quickly cover the pot to trap the smoke inside for **2 minutes**.After 2 minutes, remove the coal and sprinkle some freshly chopped **coriander leaves** on top for garnish.
Serving the Angara Chicken
This **Angara Chicken** is now ready to be served. The chicken is juicy, soft, and packed with flavors, and the smoky aroma makes it even more special. It’s rich, creamy, and easy to make at home, giving you the feel of restaurant-style chicken right at your dining table.
Serve it hot with naan, roti, or rice, and enjoy this **delicious, easy-to-make** dish with your family.
Thank You ….♥️