Chicken Angara is sinfully spicy chicken curry more of a bhuna type. It is more of a restaurant style dish prepared at home.
I want to start this post by apologizing to all of you. For late posting of recipes. I know there is lot of backlog of recipes and you are continuously asking me why I am posting on Instagram but not updating the recipe soon. To be frank it is somewhat of laziness from my side too of sitting and writing down the entire post. I have tried to schedule a particular time of the day to write down the post. But seriously, it has not worked for me. It’s too mechanical. I am pretty moody person and this is my memoir of collection of our favorite recipes. And going with the flow is more of my funda nowadays. I am taking life more casually now a days and remain so in future too. So I will be updating but now and then. People have started telling me why I am at the same place after so many years. To be frank I don’t want to be a part of this rat race which is usually seen. No objection to others, I really admire their dedication towards the blog. But for me I am not that person. I am a very private person, who loves to converse on face to face, but I am a total social media shy.
I came across the recipe of Chicken Angara while dining out at one of our favorite restaurants in dubai. Now that’s a different story that whichever restaurants becomes our favorite haunt shuts down soon. I don’t know this is the case with us or it happens to others too that once you start liking the food from that place and dun it is shut down. The restaurant I am talking about for this recipe is Bombay Palace. Run by a memoni couple from mumbai, their menu was a treat for not only non vegetarians but vegetarians too. Being our weekend haunt, we had become quite friendly to this couple. They tried their level best to carry on for a year. But in the end it had become more of a hassle dealing with man power so they shut down the premises. On our last visit, they informed us that this will be last meal served by Bombay. We were sadden that they were closing down.In between talks I told her how we were going to miss their delicious dishes. Specially Chicken Lababdar & Chicken Angara. The lady so graciously shared the both recipe with me. And today I am sharing with you all recipe of Chicken Angara .
We start of making this dish with the Angara Masala. For this cumin, whole coriander, whole red chilly and whole garam masala are dry roasted and later powdered with almonds. Later the chicken is marinated in this masala along with ginger garlic paste and yogurt. And then added to the onion tomato paste to make a curry. I have explained the entire process of making Angara masala here
This Chicken Angara masala can be stocked up in an air tight container for about 6 month. This masala can not only be used for curry base but also for grilling chicken and mutton. The same recipe works well with paneer too. But the steps used to prepare are little different. Let’s check the recipe of Chicken Angara
Huma Kalim
Serves 2 -3
A sinfully spicy chicken curry more of a bhuna type. Restaurant copycat
30 minPrep Time
45 minCook Time
1 hr, 15 Total Time
Save RecipeIngredients
- A: Marinate the chicken with the below
- 200 gm boneless chicken cut into cubes
- 3 tbsp yogurt
- 1 tbsp + 1/2 tsp ginger garlic paste
- 2 tbsp Angara Masala (Link given in post)
- (B)
- 3/4 tsp salt (adjust)
- 2 medium size onion
- 1 small tomato
- 4 tbsp oil
- C : For Angar (Smoke)
- 1 coal
- 1 tsp Ghee
- Onion skin or small bowl
- D : Chopped coriander for garnish
Instructions
- Marinate the chicken with ginger garlic paste, yogurt, salt & Angara Masala Keep aside for about an hour if possible.
- Grind onion and tomato to a paste.
- Heat oil in a pan.
- Add the onion & tomato paste. Bhunav (fry) till oil separates completely.
- Now add the marinated chicken. Stir.
- Cover and cook on low flame til chicken is cooked in its own juices and semi dry
- For Angar: Heat the coal on direct flame. In the prepared chicken pot add a small bowl or onion skin. Add the flamed coal. Pour over ghee and cover it immediately.Keep it covered till all the smoke has subsided. Later uncover and remove skin/bowl with the coal.
- Serve hot with Tandoori Naan.
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