Spicy Chicken Angara

Spicy Chicken Angara Recipe

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About Spicy Chicken Angara Recipe:

The use of smoke to add flavour and aroma to dishes has been an integral part of Indian cuisine for a long time now. The use of smoke surely adds a unique flavour profile and aroma to the dish, making it worth savouring. One such dish is chicken angara. Having derived its name from the use of smoke, chicken angara is a spicy curry that is perfect to be paired with flatbread or any other rice dish. The tender and succulent chicken pieces are complimented by a flavourful spice mix made with coriander, cumin, peppercorns, cardamom and so on. The smoke flavour is added by charcoal that is added twice- in the marinade and at the end of the curry to add the delectable flavours into the chicken pieces. The chicken is cooked to perfection and is served with any rice dish or flatbread. 

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  • 14 Ingredients
Ingredients
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Ingredients for Spicy Chicken Angara Recipe

  • 1 kilogram Chicken
  • 2 tablespoon Coriander seeds
  • 1/2 tablespoon Peppercorns
  • 1 tablespoon Cumin
  • 3 No.s Cinnamon sticks
  • 5 No.s Cloves
  • 3 No.s Cardamom
  • 4 No.s Dry red chilli
  • 100 milliliter Curd
  • 1 tablespoon Ginger garlic paste
  • 2 No.s Tomato
  • 2 No.s Fried onion
  • 1/2 tablespoon Red chilli powder
  • 1 tablespoon Kashmiri red chilli powder
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Spicy Chicken Angara Recipe

Steps To Prepare

STEP 01

Roast coriander powder, peppercorns, cumin, cinnamon, cloves, cardamom, dry red chilli for 5 mins on medium flame.

STEP 02

Grind and make a powder and mix it into the curd and add garlic paste to the curd and mix well. Keep this mixture away for a while.

STEP 03

Marinade the chicken with the curd mixture and add 1 tbsp salt. Leave it for 10 minutes.

STEP 04

Stuck hot charcoal (in a container) and keep it into the marinade. Pour 1/2 teaspoon of ghee and close and leave for ½ hour.

STEP 05

Make a paste of fried onion and tomato and keep aside.

Cooking Directions

STEP 01

Add 3 tablespoons of oil to a kadai and heat it.

STEP 02

Add the marinade chicken and fry for 5 minutes, add fried onion paste and Kashmiri red chilli powder.

STEP 03

Mix well and cook for 5-7 mins on medium flame and at low flame place hot charcoal,½ tbsp ghee, close the lid and smoke for ½ hour.

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