Chicken Angara Recipe By Chef Rida Aftab
How to make Chicken Angara Recipe By Chef Rida Aftab. Chicken Angara is Slightly Spicy With Soft Charcoal Aroma. It Delighten Your Dinner With Easy Chicken Recipe.
Author: Chef Rida Aftab
Recipe type: Meat / Beef / Chicken
Cuisine: Indian Recipe
- Light 2 small pieces of coal – its the main ingredient of this dish.
- 2 pieces chicken breasts cut into chunks
- 1½ tsp red chilli powder
- (Place ONE piece of hot coal on the marinated chicken. Pour a teaspoon of ghee on the coal and cover immediately to lock in the smoky aroma.)
- Blend together:
- 1½ tbsp tandoori masala
- 2 tsp red chilli powder
- 1½ tsp coriander powder
- ½ tsp cumin powder
- ½ tsp garam masala
- 1 bay leaf
- 1 cinnamon stick
- 4-6 cloves
- 4-6 black peppercorns
- For the gravy:
- 2-3 tbsp olive oil (or any other oil/ghee)
- 1 tsp ginger-garlic paste (if you have them stored separately, you can use ½ tsp of each)
- 200 grams curd, beaten
- 3 medium-sized onions
- 3 medium-sized tomatoes
- Finely slice the onions and deep fry till they are golden-brown. Be sure to drain on kitchen towel and immediately crush them roughly with your hands. This will keep the onions crisp.
- Blend the fried onions with the tomatoes in a blender till they are pureed. Keep aside.
- Heat the olive oil. Add the ginger and garlic pastes. Saute.
- Add the pureed onions and tomatoes and simmer for a minute or two.
- Add the marinated chicken (remove the coal from the chicken – that’s obvious). Mix well and allow to simmer for another minute.
- Add in the ground masala and the beaten curd. Mix well.
- Place the other coal in the gravy and immediately pour a tablespoon of ghee on the hot coal. Cover to lock the aroma and cook till chicken is done.
1. The coal can cool down immediately when you place it on the chicken and in the gravy. Its better to keep the ghee and a lid ready at hand so you can pour and cover immediately. 2. The gravy will be thick. Be careful to not let the gravy dry down. Add in a little water if required. 3. You would think you’d waste a lot of gas to lighten up the coal. What I do is make sure I start lighting the coals a little before hand. I place the coals on the stove while I fry the onions and prepare the gravy. It’s maybe an obvious idea, but thought it would help!