Restaurant Style Chicken Angara is a spicy chicken curry made using freshly ground masala powder. Make it using my easy recipe at home. <br />Chicken Angara gets it's name from the smoky aroma and flavour of the gravy that makes it unique from other chicken gravy curries. <br /><br />***************************** <br /><br />#recipes4all <br />#chickenangara <br />#chickenrecipes <br />#Smokeychicken <br />#chicken <br /><br />******************************* <br /><br />Chicken Angara <br /><br />Ingredients: <br /><br />Spices for dry masala powder: <br />Coriander seeds 3 Tsp <br />Cumin seeds 2 Tsp <br />Green Cardamom 5 <br />Black Pepper corns 18-20 nos <br />Cloves 6 <br />Cinnamon 2 sticks <br />Whole dried red Chillies- 4 nos. <br />Cashew nuts 12 <br />Almonds 12 <br /><br />Onions sliced & fried golden 2 medium size <br />Tomatoes quartered 4 medium size <br /><br />Curd or yogurt 1/2 Cup <br />Ginger garlic paste 3 Tsp <br />Kashmiri Chilli Powder 2 tsp <br />Chicken with bones 1 kg <br />Salt 1 Tsp to taste <br />Oil 3 tbsp <br />Piece of charcoal for infusing smoke <br />Ghee/Oil for smoking - few drops <br /><br />Directions: <br /><br />Dry roast the spices for the masala powder, on a pan on low flame for a minute. Cool & grind them to a powder in a grinder. <br />Fry the onions till golden & set aside. <br />Take a grinder & add the fried onions and the chopped tomatoes. Grind it into a smooth paste. <br /><br />Chicken Marination: <br /><br />Whisked Curd/Yogurt 1/2 Cup <br />Add the 2 Tsp ginger garlic paste <br />Add the powdered roasted masala and mix well <br />Add the fried onion & tomato paste <br />Mix well. <br />Take the chicken pieces in a bowl & add salt. <br /> <br />Process: <br /><br />Heat oil in a kadhai. <br />Add the marinated pieces of chicken (without the marinade) & cook on high heat for 5 mins. <br />Add the rest of the marinade and keep cooking for another 5 mins on medium heat till oil starts leaving the sides. <br />Add the Kashmiri Chilli powder. Mix well & fry for 2 mins. <br />Add little water if required, lower flame & cook covered for around 15-20 mins till chicken is cooked & oil separates. <br />Fire up a small piece of charcoal directly on the gas stove till it starts glowing. <br />Place a small steel bowl on top of the chicken. <br />once the charcoal is ready, hold it with a tong & place it in the steel bowl. <br />Immediately drop little oil on the burning charcoal & close the lid immediately. <br />Cover it for around 10 mins <br />Garnish with fresh coriander & serve hot with roti or rumali roti.
