CHICKEN ANGARA | RESTAURANT STYLE CHICKEN ANGARA | चिकन अंगारा

By Spice Eats · 60 min

Ingredients

Instructions

1. Dry roast the masala spices (coriander seeds, cumin seeds, dried red chillies, green cardamom, cloves, cinnamon, peppercorns) on a tawa over low heat for 1 minute. Cool, then grind to a powder.
2. Fry the sliced onions until golden and set aside.
3. Grind the fried onions and quartered tomatoes into a smooth paste.
4. Whisk the 250 g curd, add the 3 tsp ginger garlic paste and the powdered masala, and mix well to make the marinade.
5. Put the chicken in a bowl, add salt, then pour over the marinade and the red food colour. Mix well.
6. Light a small piece of charcoal directly on a gas flame until it glows. Place a small steel bowl upside down on the marinated chicken.
7. Once the charcoal is glowing, pick it up with tongs and place it in the steel bowl. Immediately drop a few drops of ghee onto the charcoal and close the lid at once.
8. Keep the lid closed for at least an hour so the smoke infuses the marinade.
9. Heat the oil in a kadhai. Add the chicken without the marinade and cook on high heat for 5 minutes.
10. Add the remaining marinade and cook for 5 more minutes on medium heat, until oil starts to separate at the sides.
11. Add the onion-tomato paste and the Kashmiri chilli powder, mix well and fry for 2 minutes.
12. Add a little water if needed, lower the heat and cook covered for 15 to 20 minutes, until the chicken is cooked and oil separates.
13. Optional: smoke the chicken once more the same way, cover for about 10 minutes, and serve hot with roti or rumali roti.

Summarized from Spice Eats's video. Watch it for the details.

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