Chicken Angara Recipe

Chicken Angara Recipe

Chicken Angara is a spicy and smoky North Indian dish known for its bold flavors and vibrant red color. It is typically made with marinated chicken cooked in a fiery gravy enriched with tomatoes, onions, and a blend of aromatic spices. Here’s how you can prepare Chicken Angara:

Taste and Experience:

Chicken Angara is known for its robust and spicy flavors. The combination of yogurt-marinated chicken cooked in a rich and aromatic gravy makes it a favorite in North Indian cuisine. The use of Kashmiri red chili powder not only adds a vibrant color but also imparts a mild heat without overpowering the dish. The optional smoky flavor enhances the overall taste experience, giving Chicken Angara its distinctive character.

This dish is perfect for those who enjoy bold and flavorful curries. Whether served at festive gatherings or enjoyed as a comforting meal at home, Chicken Angara is sure to impress with its complex flavors and satisfying texture.

Instruments Required:

1. **Large Mixing Bowl**: For marinating the chicken.

2. **Whisk or Spoon**: For mixing the marinade.

3. **Sharp Knife and Cutting Board**: For preparing the chicken.

4. **Blender or Food Processor**: For making the paste (if not using pre-made ginger-garlic paste).

5. **Heavy-bottomed Pan or Skillet**: For cooking the chicken.

6. **Lid**: To cover the pan while cooking.

7. **Spatula or Large Spoon**: For stirring.

8. **Tongs**: For handling the charcoal.

9. **Small Steel Bowl**: For placing the charcoal (for the Angara/smoking effect).

10. **Measuring Cups and Spoons**: For accurate measurements of ingredients.

Ingredients:

For the Marinade:

– 1 kg Chicken (cut into pieces, preferably with bone)

– 1 cup Thick Yogurt

– 2 tbsp Ginger-Garlic Paste

– 2 tbsp Lemon Juice

– 2 tsp Red Chili Powder

– 1 tsp Turmeric Powder

– 1 tsp Garam Masala

– 1 tsp Cumin Powder

– 1 tsp Coriander Powder

– 1 tsp Salt (or to taste)

– 2 tbsp Mustard Oil or any cooking oil

For the Gravy:

– 2 large Onions, finely chopped

– 3-4 Green Chilies, slit

– 2 large Tomatoes, finely chopped

– 1/2 cup Fresh Coriander Leaves, chopped

– 1/4 cup Fresh Cream

– 2 tbsp Ghee or Oil

– 1 tsp Garam Masala

– Salt to taste

– Fresh Coriander Leaves for garnish

For the Angara (Smoking) Effect:

– 1 piece of Charcoal

– 1 tsp Ghee or Oil

Instructions:

Preparation and Marination (30 minutes to 8 hours):

1. **Prepare the Chicken**: Cut the chicken into desired pieces.

2. **Marinate the Chicken**: In a large mixing bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, salt, lemon juice, and mustard oil. Mix well.

3. Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, preferably 4-6 hours, or overnight for best results.

Cooking (40-50 minutes):

1. **Heat the Ghee or Oil**: In a heavy-bottomed pan or skillet over medium heat.

2. **Cook the Onions**: Add the finely chopped onions and sauté until they turn golden brown.

3. **Add the Chilies and Tomatoes**: Add the slit green chilies and chopped tomatoes to the pan. Cook until the tomatoes are soft and the oil begins to separate from the masala.

4. **Add the Marinated Chicken**: Add the marinated chicken pieces to the pan. Cook on high heat for 5-7 minutes until the chicken is browned on all sides.

5. **Cook with Lid On**: Lower the heat, cover the pan with a lid, and let the chicken cook for 20-25 minutes, stirring occasionally.

6. **Add Fresh Herbs and Cream**: Add the chopped coriander leaves, fresh cream, and garam masala. Stir well and cook for another 5 minutes. Adjust salt to taste.

Creating the Angara (Smoking) Effect:

1. **Heat the Charcoal**: Using tongs, heat the charcoal over an open flame until it is red hot.

2. **Place the Charcoal**: Make a small well in the center of the cooked chicken and place a small steel bowl or a piece of aluminum foil in the well. Place the hot charcoal in the bowl or on the foil.

3. **Add Ghee or Oil**: Pour 1 tsp of ghee or oil over the hot charcoal. It will begin to smoke immediately.

4. **Cover the Pan**: Quickly cover the pan with a lid to trap the smoke. Let it sit for 5-7 minutes to infuse the smoky flavor into the chicken.

5. **Remove the Charcoal**: Carefully remove the charcoal and discard it.

Serving Size:

This recipe serves 4-6 people.

Serving:

1. **Plating**: Transfer the Chicken Angara to a serving dish.

2. **Garnishing**: Garnish with fresh coriander leaves.

3. **Accompaniments**: Serve hot with naan, roti, paratha, or rice.

Enjoy your delicious Chicken Angara!