Chicken Angara Recipe

As the name suggests Chicken Angara recipe will have “Angara” (heated charcoal piece), in the preparation. Yes, that’s true! Chicken Angara is a very famous dish from north India and it is popular for all the right reasons. Chicken Angara is a yogurt based very rich dish because of the rich ingredients it’s made with. It’s a treat to the taste buds and definitely a super addition to your special occasion menu. The thick royal gravy of chicken Angara is a perfect fit for party’s menus and the smoky flavor added at the end of the preparation is a flavor enhancer.

The charcoal piece is heated directly on the gas stove with the help of a tong. Keep turning the charcoal piece from side to side so that it heats up from all the sides. Once heated charcoal is placed either on an aluminum bowl or a makeshift bowl made up of aluminum foil. The bowl is then placed in the middle on the prepared Chicken Angara, and a spoon full of ghee is drizzled on the heated charcoal. As the smoke rises, cover the pot with the lid tightly. For 3-4 minutes lid is closed and the smoky flavor is achieved. This entire process elevates the dish to another level and the food lovers just can’t get over with the delicious chicken Angara.

Chicken Angara Recipe

Ingredients for Chicken Angara recipe

The ingredients list for chicken Angara recipe is not at all extensive and are easily available in our kitchens.

For Marination

  1. Chicken – 2 lbs.
  2. Yogurt – 1 cup (5tbsp)
  3. Ginger garlic paste – 1 tbsp.
  4. Kashmiri red chili powder – 1 tbsp.
  5. Red chili powder – 1 tsp (more if you want spicy)
  6. Coriander powder – 1 1/2 tbsp.
  7. Turmeric powder – 1/2 tsp
  8. Green cardamom powder – on a tip of spoon
  9. Cumin powder – 1 tsp
  10. Garam Masala powder – 1/2 tsp
  11. Salt – to taste

For the Gravy

  1. Onions – 2 medium ( finely sliced)
  2. Tomatoes – 2 chopped
  3. Green chilies -3/4 slitted in between
  4. Green cardamom -3 to 4
  5. Black cardamom – 1
  6. Black peppercorns – 7 to 8
  7. Cloves – 4 to 5
  8. Ginger – 1tsp ( finely grated)
  9. Garlic – 4 to 5 cloves finely chopped
  10. Almonds – 7 to 8
  11. Cashews – 7 to 8
  12. Oil – 1 cup ( for cooking)

For Smokey flavor

  1. charcoal – 1 medium size piece
  2. Ghee – 1 tsp

Preparing chicken for Chicken Angara

Wash the chicken pieces under the running tap water. Place the sieve on a pot so that the excess water drains out. Now is the time to prepare chicken for chicken Angara recipe. In a mixing bowl put all the ingredients under the marination heading except for chicken. Mix all the spices well with the yogurt, use a wire whisk to whisk them smooth. Make deep incisions on chicken pieces with the knife, and mix the chicken with the yogurt and spices. Cover the chicken pieces well with the prepared mixture. Set it aside for half an hour.

Step by step guide to make Chicken Angara.

Step 1 – In a deep dish heat oil and temper it with black peppercorns, cloves, black cardamom, and green cardamoms.

Step 2 – Once they start to splatter, add the finely chopped onions. Let them fry by continuously stirring them till they are golden brown in color.

Step 3 – Take the fried onions and the whole spices out of the dish slowly. Let them cool in a dish for some time.

Step 4 – Once the onions are cooled down, add them in a blender with chopped tomatoes, almonds and cashews. Add enough water to make a smooth paste. Keep the paste in a bowl, it’ll be used later in cooking.

Step 5 – In the same oil, add the grated ginger, chopped garlic and slitted green chilies. Sauté it for a minute and now add marinated chicken pieces slowly. Let the chicken fry and keep stirring the chicken so that it doesn’t burn.

Step 6 – As the chicken turns a little pink add the blended smooth paste of onions. Mix the entire ingredients well and also add 1 cup of water. Water will ensure that the gravy doesn’t stick to the bottom of the pan. Keep stirring it for some time.

Step 7 – Now add enough water for cooking. Cover the lid and turn the flames on medium slow. Let it cook till the chicken is tender and the oil separates.

Step 8 – Once chicken is fully cooked, heat the charcoal piece on the gas stove. Turn it by the help of tongs so the flame reaches all the parts of the piece. Once it is fully red, burning hot place the charcoal on an aluminum bowl. Put this bowl in the middle of chicken Angara. Now drop the ghee(1 tsp) over the blazing hot charcoal and immediately cover the dish with the lid. Don’t let the smoke escape the dish. Let it stay there for 3-4 minutes.

Step 9 – Dish out the Smokey delicious chicken Angara and serve it with hot tandoori naans!!

Lucky Masale Chicken Angara Mix

If you want to try chicken Angara with the readymade mixes available in the market, then my personal all-time favorite is Lucky Masale. They are not only the best quality spice mixes but they are low on sodium, and that is the quality that when it comes to readymade spice mixes I don’t look beyond Lucky Masale. The chicken Angara mix by Lucky Masale is simply unparalleled. The taste and flavor are restaurant style and cooking with the spice mix is super easy. The succinct recipe is printed at the back of the packet and it’s a breeze to cook with lucky Masale. Here I’m sharing the recipe using lucky Masale chicken Angara.

  1. Heat oil, add the onions and fry them till golden brown.
  2. Remove the onions and let them cool.
  3. Now grind the fried onions, tomatoes and yogurt to a fine paste.
  4. Add cumin and mustard seeds in the oil, once they start to crackle add chopped garlic, green chilies and coriander leaves.
  5. Add chicken pieces, ginger garlic paste and fry it on a high flame for few minutes.
  6. Add the ground paste and Lucky Chicken Angara Masala and salt in it.
  7. Mix it well, cover it with lid and let it cook on medium low flame. Keep stirring occasionally.
  8. When the chicken is tender and oil separates, adjust the thickness of the gravy.
  9. Heat the coal piece on gas flame. Once it is red place it in a steel bowl and put the bowl over the cooked chicken.
  10. Add half teaspoon of ghee over the burning hot coal and cover the pan with the lid. In 2 minutes the coal will render its smoky flavor.
  11. At this time remove the coal bowl and the delicious Lucky Chicken Angara is ready to be served!

Some Tips for Chicken Angara recipe

  1. If you want to marinate the chicken overnight, that would work too. As the overnight marination will definitely enhance the flavor.
  2. Make sure to keep stirring the chicken once onion paste is mixed. Cashew paste has the tendency to stick to the bottom of the pan. Stirring and mixing water little by little won’t let the gravy stick.
  3. Let the charcoal burn in the direct flame of the gas stove. Tongs will help to turn the charcoal from side to side. Fully blazed charcoal will turn red in color.
  4. If you don’t have an aluminum bowl, then make a bowl by aluminum foil.

Enjoy Chicken Angara

Now that you have the chicken Angara recipe, go ahead and try it. Whether you give it a try from scratch or you use Lucky Masale Chicken Angara mix, be sure of one thing – chicken Angara is the most mesmerizing dish full of flavors and aroma. Don’t wait, devour in this delicacy now. Sliced onions and lemon wedges makes a perfect side for this dish. You can enjoy chicken Angara with tandoori naans and rice pilaf.