Chicken Angara Recipe Whiskaffair

on Oct 25, 2024 I make chicken curries on almost all weekends. Here are some of my favorite recipes that I make on repeat – Tariwala Chicken, Chicken Salna, Andhra Style Chicken Curry, Tomato Chicken Curry, and Kadai Chicken. As many of you may know by now, we have moved from Pune to Bangalore. The house is mostly settled but I am still not back to shooting new recipes. So, to start back to work, I have started to update some of the old posts that I felt needed some additional information. This chicken angara is also one of them. We love this curry at home and I make it very often. So when I made it 3-4 days back, I also updated the post with some more pointers. Do try this recipe. I am sure you will all love it.

About Chicken Angara

Chicken Angara is a North Indian smoky chicken curry that is spicy, tangy, and loaded with flavors. Angara means fire ball in Hindi. This Chicken Angara is fiery red hot in color and spicy and smoky taste, just like a fireball, hence the name. With the smoky flavor of the chicken, the yogurt gravy with fried onions and garlic, and that slight hint of Kasuri methi, the flavors of this curry can make anyone hungry. It is a popular dish served at many Indian restaurants. The good news is that you can make this restaurant-style curry at home using a few simple ingredients. This curry is gluten-free and you can easily double or triple the recipe if making it for a crowd.

Serving Suggestions

You can serve Chicken Angara with any Indian bread such as Rumali Roti, Tandoori Roti, Plain Tawa Paratha, Lachha Paratha, Missi Roti, Naan, or any other Indian bread that you would like to serve it with. You will also need plain yogurt (dahi, curd), crispy fried onions (birista), ginger garlic paste, fresh tomatoes, Kashmiri red chili powder, turmeric powder, salt, garam masala powder, and Kasuri methi. You can either make crispy fried onions at home or buy them out.

To Roast And Grind

Make a roasted spice powder using whole coriander seeds, whole black peppercorns (kali mirch), cinnamon (dalchini), cumin seeds, and whole dry red chilies.

For The Gravy

I like to make this curry using a mix of ghee and oil. You can also use either of the two. You will also need a few whole spices like bay leaves (tejpatta), black cardamoms (badi elaichi) and cloves (laung).

To Smoke The Curry

To give the chicken angara recipe a restaurant-style smoky flavor, you will need a piece of charcoal and some oil or ghee. If charcoal is not available, then use a cinnamon stick in its place.

2 pounds (1 kg) bone-in skinless chicken pieces (cut into 1 and ½-inch pieces) 1 cup plain yogurt (dahi, curd) ½ cup crispy fried onions (packed) 2 tablespoon ginger garlic paste ½ cup grated tomatoes 2 tablespoon Kashmiri red chili powder 1 teaspoon turmeric powder 2 teaspoon salt ½ teaspoon garam masala powder 1 tablespoon Kasuri methi

Cover the bowl with a lid and keep it aside on the counter.

1 tablespoon whole coriander seeds 1 teaspoon whole black peppercorns 2-inch piece of cinnamon stick 1 teaspoon cumin seeds 8-10 whole dry red chilies (stalks removed)

Now transfer the roasted spices to a grinder and grind them to make a smooth powder.

2 whole bay leaves 3-4 cloves 2 whole black cardamoms

Cover the pan with a lid and cook for 40-45 minutes until the chicken is cooked well. Stir a few times while cooking. Drizzle 1 teaspoon ghee on top of the charcoal and immediately close the lid of the pan. Discard the charcoal and remove the bowl. It also tastes great with Chicken Biryani, or Mutton Biryani You can also serve it along with Steamed Rice, Jeera Rice, Indian Turmeric Rice, or Pyaaz Pulao.

Storage Suggestions

Chicken Angara Curry can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in a pan or a microwave until hot. Add some water if the curry looks thick after refrigerating.