Easy Chicken Angara Recipe Making Tips: If your chicken lover friends are demanding a delicious chicken dish this weekend, then you can make this wonderful recipe of restaurant style chicken angara for them. This recipe is not only very tasty to eat, but is also prepared quickly. You can serve this recipe hot with rice, roti or naan. Anyone who tastes this recipe does not forget its taste for a long time. So, without delay, let’s know how to make this delicious recipe of restaurant style chicken angara.

Ingredients to make Chicken Angara

For marinating chicken

1 kg chicken pieces, chopped
1 cup plain yogurt
½ cup crispy fried onions
2 tbsp ginger-garlic paste
½ cup grated tomatoes
2 tbsp Kashmiri red chili powder
1 tsp turmeric powder
2 tsp salt
½ tsp garam masala powder
1 tbsp kasuri methi
For roasting and grinding
1 tbsp whole coriander seeds
1 tsp whole black pepper
2 inch cinnamon stick
1 tsp cumin seeds
10 whole dry red chilies

For making gravy

3 tbsp Ghee

3 tbsp oil
2 bay leaves
3-4 cloves
2 whole black cardamoms
For dum
1 piece of coal
1 tsp ghee

Method to make Chicken Angara

First of all, we will marinate the chicken. For this, put all the things in a big bowl and mix well. Then cover the bowl and keep it aside. After this, to make the roasted spice mixture, put all the ingredients in a pan and roast them on medium flame till they become light brown and aromatic.

Now remove the pan from the heat and leave the spices to cool to room temperature. When the spices cool down, put the roasted spices in a grinder and grind them to make a smooth powder.

Now to make the gravy of Chicken Angara, heat ghee and oil in a large pan on medium high flame and add bay leaves, cloves and black cardamom and fry for 4 seconds.

After this, add the marinated chicken and spice mixture and mix well. At this stage, reduce the flame of the gas. Cover the pan and wait till the chicken is cooked. This may take about 45 minutes. Meanwhile, keep stirring the chicken occasionally. Check the salt and add more if needed.

Now to give a smoky flavor to the chicken curry, heat a piece of coal or cinnamon on direct gas flame till it turns red. After this, place a small bowl in the middle of the pan and put hot coal in it. Pour ghee over the coal and immediately close the lid of the pan. Let the chicken gravy absorb the smoke for about 5 minutes. After this, throw away the coal and remove the bowl. Garnish the chicken angara with chopped coriander and serve hot.