Learn how to make Restaurant Style Smokey 'चिकन अंगारा - Chicken Angara' with our chef Seema Gadh.<br /><br />जानिए सबसे स्वादिष्ट चिकन अंगारा बनाने का तरीका हमारे शेफ सीमा गध के साथ |<br /><br /> Chicken Angara's smoky flavor and aroma makes it distinct from most chicken gravies like Chicken Changezi and Butter Chicken. The hack for the smoky flavor is to burn a small piece of charcoal on the stove and place it on a single layer along with some cloves, which you can place on the gravy. A teaspoon of ghee and cloves on the hot charcoal releases the tantalizing aroma that will remind you of the tandoor.<br /><br />Ingredients for Masala Powder:<br />(Serves 4)<br />- 2-3 Dried Red Chillies<br />- 2 tbsp Coriander Seeds<br />- 5-6 Green Cardamom<br />- 1 tsp Black Peppercorn<br />- 6-7 Cloves<br />- Cinnamon Sticks<br />- 2 tsp Cumin Seeds<br /><br />Ingredients for marinade:<br />- 250 gms Yogurt<br />- Grounded Masalas<br />- 1 tbsp Fenugreek Leaves<br />- 1 tsp Salt<br />- 1 Kg Chicken<br />- 2 tsp Ginger-Garlic Paste<br />- 3-4 Cloves<br />- Ghee<br /><br />Ingredients for Cooking:<br />- Butter<br />- Oil<br />- 2-3 tsp Ginger-Garlic Paste<br />- 4 Green Chillies(chopped)<br />- 2 Onions(fried)<br />- 2 Tomatoes(sliced)<br />- Water<br />- 1 tsp Red Chilli Powder<br />- 2 tsp Coriander Powder<br />- Turmeric Powder<br />- Cumin Seed Powder<br />- Garam Masala Powder<br />- Salt<br />- Coriander Leaves(chopped)<br />- Almond Paste<br />- Cream<br />- 3-4 Cloves <br />- Ghee<br /><br />Method:<br />1. Add dried red chillies to the pan, along with coriander seeds, green cardamom, black pepper, cloves, cinnamon sticks, cumin seeds<br />2. Dry Roast it over a low flame<br />3. Once you get the smell of roasted masala, turn off the gas<br />4. Let the masalas cooldown, and then grind them in a grinder<br />5. Till the masalas get cooldown, steam the coal<br />6. Add yogurt in a pan, along with, the grounded masalas, fenugreek leaves, salt and mix it well<br />7. Now, add the chicken to the marinade and mix it nicely<br />8. Add ginger-garlic paste to the mix<br />9. Now, once the coal is hot, take it in a small tin and place it over the chicken with some addition of cloves and ghee <br />10. Close the pan with the lid and let it marinate for around 1 hour<br />11. Now, add butter to a separate pan over gas, with some oil, ginger-garlic paste and fry them properly<br />12. Add chopped green chillies to the mix and saute it <br />13. Now, add marinated chicken to the pan and mix it properly<br />14. Let the chicken roast on all the sides, and then add the remaining marinade <br />15. Mix it again; close the lid and let it cook for around 7-10 minute <br />16. Till the chicken is getting cooked, take fried onions, sliced onions and grind them <br />17. Add little water to the grinder, so it groundswell<br />18. Now, add this masala to the chicken and mix it nicely<br />19. Add red chilli powder, coriander powder, turmeric powder, cumin seed powder, garam masala powder, salt, chopped coriander leaves and mix it again <br />20. Keep the coal again on the flame as the chicken will be smoked again<br />21. Now, add almond paste and cream to the chicken <br />22. Once the chicken is cooked, turn off the flame and place hot coal in a tin over the chicken<br />23. Add cloves and ghee over the
