Chicken Angara

Chicken Angara


1-2 Dry red chilli

1/4 – tsp Salt

1/4 – tsp Turmeric powder

1 – tsp Ginger Garlic Paste

1 – tsp Red chilli powder

1/2 – Cup Yogurt/ Dahi

Tomato puree 3/4 cup

Fresh cream 3 teaspoons

1 – Big onion finely chopped OR Paste

1 – tsp Garam Masala Powder

Coriander powder 1/2 tablespoon

Salt to taste

Oil 2 tablespoon

1 – tsp Cumin Powder/ Jeera powder

1/2 – Kg. Chicken

Ghee 1 teaspoon

2-3 pieces of Charcoal

1 – tbsp Fresh coriander leaves

Almond paste 3 teaspoons

Cloves 4-5

Thin strips of ginger for garnishing


Put chicken pieces in a bowl, add yogurt, ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala powder, red chilli paste and salt and mix well. Keep the bowl in the refrigerator to marinate for one hour.

Heat oil in a non-stick pan, add marinated chicken along with the marinade, stir and cook till oil leaves the sides of the pan.

Grind browned onions into a coarse paste.Add tomato puree to the pan, mix and cook for two to three minutes.

Add browned onion paste and mix well. Add half cup of water and stir to mix. Add almond paste, mix well and cook till the chicken is fully cooked.

Heat two pieces of coal on direct flame till very hot.

Place the hot coal pieces in a steel katori and place the katori in the centre of the pan with chicken. Put cloves and ghee in the katori and cover the pan for two minutes.

Remove the cover and the katori and mix well. Add cream and mix well. Add coriander leaves and mix well.

Garnish with ginger strips and coriander sprig and serve hot.