Chicken Angara | चिकन अंगारा | By Chef Harpal Singh

#Chickenangara is a Restaurant Style dish hot and spicy chicken curry with a lovely smokey flavour infused by the Dhungar method. Ingredients Quantity For Paste: - Brown onion/Fried Onion/Birista 2 onion for garnish Yoghurt 3-4 tbsp Water as required For marination: - Chicken with bone 800 gm Ginger garlic paste 2 tbsp Salt to taste Yoghurt 2-3 tbsp Red chilli paste 5-6 no’s For Chicken Angara: - Oil 5 tbsp Bay leaf 2 no’s Cloves 4-5 no’s Black cardamom 3 no’s Green cardamom 5 no’s Cinnamon stick 1 inch Black pepper 1/2 tsp Cumin seeds 1/2 tsp Onion chopped 2 no’s medium size Tomato chopped 2 no’s Salt to taste Marinated chicken Coriander powder 2 tbsp Cumin powder 1 tsp Turmeric powder ½ tsp Kashmiri Lal mirch powder 2 tsp Garam masala powder 1 tsp Water as required Prepared Paste Cashew nut paste 4-5 tbsp Green chilli slits 2-3 no’s Ginger juliennes 7-8 sticks For garnish Coriander chopped 1 tbsp sprig for garnish. For Smoke Coal 1 small piece Butter 1 tsp Cloves 3-4 no’s. Method: - For Paste: - 1. First take a mixer jar add Brown onion/Fried Onion/Birista, yoghurt and water and make a fine paste and keep aside for further use. For marination: - 1. Take a bowl add chicken with bone, ginger garlic paste, salt, yoghurt and red chilli pastes mix well and keep aside for 10-15 mins. For Chicken Angara: - 1. Take a kadai heat up the oil. 2. Now add bay leaf, cloves, black & green cardamom, cinnamon stick, black pepper and cumin seeds mix well and let the cumin seeds gets brown. 3. Then add onion chopped mix well and saute until it gets brown in colour. 4. Now add tomatoes chopped mix well and cook for 3-4 mins. 5. Then add salt and mix well. 6. Further add marinated chicken mix well and roast on medium flame for 6-8 mins. 7. Now add coriander, cumin, turmeric, kashmiri laal mirch and garam masala powder mix well and saute for few mins. 8. Keep adding splashes of water as required while roasting the chicken mix well and cook the chicken for 4-5 mins until the oil is separated. 9. Add the prepared paste mix well, cover and cook for 5-6 mins. 10. Meanwhile take one small charcoal and light it up. 11. Now add cashew nut paste for its richness mix well, cover and cook for 5-6 mins. 12. After 5-6 min open the lid and add green chilli slits and ginger juliennes mix well for few sec. 13. Place a foil container in a kadai, Once the charcoal is hot enough place it in a foil container along with butter and cloves. 14. Cover the lid and let it cook for more 10 mins. 15. Once the chicken is cooked well, Remove the charcoal and place it in a serving sigri. 16. Finally add the chopped coriander and mix well for few sec. 17. Remove in serving handi and garnish with brown onions, ginger juliennes and coriander sprig. 18. Serve hot with Naan/Paratha/Rice. Follow me on YouTube for the variety of dishes: Follow me on Facebook: Follow me on Twitter: Follow me on Instagram: Follow me on Linkedin: Follow me on Pinterest: