Chicken Angara Recipe
Ingredients
- 750 gm Chicken with bones
- 2 small Onions sliced & fried golden
- 250 gm Curd
- 3 tsp Ginger garlic paste
- 2 qty Tomatoes (small)
- 2 tsp Kashmiri Chilli Powder
- 1 pinch Red food colour
- 3 tbsp Oil
- Salt to taste
- Piece of charcoal for dhungar
- Ghee for smoking
- 1 tsp Dry masala powder
- 3 tsp Coriander seeds
- 2 tsp Cumin seeds-
- 4 qty Whole dried red chillies
- 5 qty Green cardamom
- 6 qty Cloves
- 2 qty Cinnamon sticks
- 10 to 12 qty black pepper whole
Instructions
- Dry roast the spices for the masala powder, on a Tawa on low flame for a minute.
- Cool & grind them to a powder in a mixture.
- ry the onions till golden & set aside.
- Take a grinder & add the fried onions and the chopped tomatoes.
- Grind it into a smooth paste.
FOR CHICKEN MARINATION
- Prepare a marinade whisk the 250 gm curd.
- Add the 3 tsp ginger garlic paste.
- Add the powdered roasted masala and mix well.
- Take the chicken pieces in a bowl & add salt.
- Next, pour the marinade & add the food colour.
- Mix well.
FOR DHUNGAR
- To get the Angara flavour Fire up a small piece of charcoal directly on the gas stove till it becomes hot.
- Place a small steel bowl on top of the marinated chicken (katori).
- Once the charcoal is hot, hold it with a tong & place it in the steel bowl
- Immediately drop little ghee on the burning charcoal & close the lid immediately.
- Do not open the lid for a minimum for an hour for smoky flavour in the marinade.
- Heat oil in a kadhai.
- Add the marinated chicken & cook on high heat for 5 mins.
- Add the rest of the marinade and keep cooking for another 5 mins on medium heat till oil starts leaving the sides.
- Add in the tomato-fried onion paste & the Kashmiri Chilli powder.
- Mix well & fry for 2 mins.
- Add little water if required, low flame & cook covered for around 15-20 mins till the chicken is cooked & oil separates.
- Serve hot with roti or garlic naan even zeera rice.
