Chicken Angara
Ingredients
For marination
- Chicken 1 kg
- Curd 1 cup
- Onions ยฝ cup (fried crisply)
- Ginger garlic paste 2 Tbsp
- Tomatoes ยฝ cup (grated)
- Chili powder 1 Tbsp
- Turmeric powder 1 tsp
- Kasuri Methi 1 Tbsp
- Salt 1 or 2 tsp or according to taste.
To Roast and grind
- Whole coriander seeds 1 Tbsp
- Black peppercorns 1 tsp
- Cinnamon 2 pieces (an inch size)
- Jeera seeds 1 tsp
- Dry red chilies 8-10
For the gravy
- Ghee 3 Tbsp
- Vegetable oil 3 Tbsp
- Bay leaves 2
- Cloves 3-4
- Black Cardamoms 2
- Coriander leaves For garnishing
For smoking
- Charcoal (or a piece of cinnamon) 1 piece
- Ghee 1 tsp
Instructions
- To marinate the chicken, add all the ingredients to a bowl and mix well. Cover the bowl and keep it aside for half and hour.
- Roast the spices in a pan (mentioned above for roasting), cool it down and powder it in a blender.
- Heat ghee and oil in a large kadai/wok. Once the oil is hot, add bay leaves, cloves, black cardamoms and fry for 3-4 seconds.
- Add the marinated chicken and spice mix and mix well.
- Reduce the heat to low.
- Cover the kadai and cook for 35-40 minutes until the chicken is well cooked. Stir a few times while cooking.
- Check for salt taste and add more if required.
- For smoking the chicken curry: Place a burning coal inside a bowl and place it in the middle of the curry. Pour the ghee over the hot coal and immediately close the kadai with the lid. The coal gives out a smoky flavor in the curry. Remove the coal after 3-4 minutes.
- Garnish the curry with coriander leaves.
- Serve hot.
