Chicken Angara
Chicken Angara is creame hot and spicy different from regular chicken curry by a lovely smokey flavour with charcoal smokes call Dhungar method.
Ingredients
Marination for Chicken
- 500 gm Chicken small or medium size
- 2 tbsp lemon juice
- 6 tbsp Yogurt
- 2 tbsp Ginger-Garlic paste
- 1½ tbsp Kashmiri Red Chilli powder
- 1 tbsp Chilli powder
- 1½ tbsp salt
- 1 tbsp Coriander powder
- 1 tbsp Garam masala powder
- 1 tbsp Cumin powder
Chicken Curry
- 1 4-5 3-4 Cloves8-10 Peppercorns7-87-8 1 tsp Salt if required5-6 tbsp
- 2½ cup large Tomatoes roughly chopped
- 3 cup Onions thinly Sliced
- 1 tbsp Ginger grated/finely chopped
- 1 tbsp Garlic finely chopped
- 2-3 green chillies slit
- 1 Black cardamons
- 4 Green Cardamom
- 2 1 inch Cinnamon
- 4 Cloves
- 8 Peppercorns
- 6 Cashew nuts
- 7 Almonds
- 1 tbsp Sugar/sweetener optional
- 1½ tbsp salt
- Veg Oil/ Sunflower oil
Instructions
- In a large bowladd all the ingredients under marination except the chicken and mix it well keep fo rminium 30 min or maximum 3 hr.
- In kadhi or wok heat 2 tbsp of in a large pan on medium heat and temper it with black cardamom, cinnamon, green cardamoms, cloves and black peppercorns. Saute for a minute then the spices toss in the sliced onions. Saute on high heat for 5 minutes, stirring continuously until the onions turn soft and golden brown. Now slowly take it out of the pan and let it cool.
- in mixer jar add the fried onion along with the tomatoes, cashew nuts and almonds Add 2 tbsp of water and ground it to a fine paste. Keep it aside for later use.
- In the same pan add the rest of the oil and heat on medium high heat. Add the chopped ginger, garlic and green chilies and saute for 10-15 seconds,Add chicken pieces along marination left over make golden brown then keep aside.
- In same pan add the ground paste cook for 10 mins stirring continuously when oil saparates add 1/2-3/4 cup of water mix well, cover and Cook for 10 minutes then add cooked chicken now again cook for 5 mints.
- now its time for main smokey flavour dhungar,place a small piece of charcoal directly over a full flame ,put in metal bowl/aluminium foil in the prepared chicken curry now tsp of ghee and drop it over the charcoal, immediately put a tight lid on the pan.
- Serve it hot with naans or parathas or rice.