Скачать или смотреть Smoky & Spicy Chicken Angara Recipe | Smoky Chicken Curry Recipe | Chicken Angara at Home

Welcome to our kitchen! In this video, we’re sharing the ultimate recipe for Chicken Angara, a delicious and smoky Indian chicken curry. With tender chicken cooked in a creamy, spicy gravy and infused with a unique smoky flavor, this dish is perfect for special occasions or weekend dinners.

Ingredients:
For the Chicken Marinade:

500 gms chicken (bone-in or boneless)
1/2 cup yogurt (curd)
1 tbsp ginger-garlic paste
1 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp garam masala
Salt to taste
1 tbsp lemon juice
For the Gravy:

2 tbsp oil or ghee
1 tbsp butter
2 medium onions (finely chopped)
2 medium tomatoes (pureed)
2 green chilies (slit)
1 tbsp ginger-garlic paste
1/2 cup fresh cream or thick coconut milk
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp garam masala
Salt to taste
Fresh coriander leaves (chopped) for garnish
For the Smoky Effect:

A small piece of charcoal
1 tsp ghee or butter
Preparation Steps:
Marinate the Chicken:

In a mixing bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, and lemon juice.
Add the chicken pieces and coat well. Cover and marinate for at least 1 hour (or overnight for deeper flavor).
Prepare the Gravy Base:

Heat oil and butter in a heavy-bottomed pan over medium heat.
Add the chopped onions and sauté until golden brown.
Add the ginger-garlic paste and sauté until the raw smell disappears.
Stir in the tomato puree and cook until the oil separates from the mixture.
Add red chili powder, turmeric, coriander powder, cumin powder, and salt. Cook for 1-2 minutes to toast the spices.
Cook the Chicken:

Add the marinated chicken to the gravy base. Cook for 5-7 minutes, stirring occasionally, until the chicken is slightly browned.
Pour in 1/2 cup of water (adjust for desired consistency) and cover the pan. Let the chicken cook on low-medium heat for 15-20 minutes or until tender.
Finish the Gravy:

Stir in fresh cream or coconut milk to make the gravy rich and creamy.
Sprinkle garam masala and mix well.
Simmer for 2-3 minutes and adjust seasoning if needed.
Create the Smoky Flavor (Angara Effect):

Heat a small piece of charcoal directly on the flame until red hot.
Place a small metal bowl or a piece of foil in the center of the pan (on top of the cooked chicken).
Put the hot charcoal in the bowl/foil, pour 1 tsp of ghee or butter over it, and immediately cover the pan with a tight lid.
Let it sit for 2-3 minutes to infuse the smoky flavor into the chicken.
Garnish and Serve:

Remove the lid and discard the charcoal.
Garnish with fresh coriander leaves.
Serve hot with naan, roti, or steamed rice.