Chicken Angara Recipe: Eid Ul Fiter Recipe

Chicken Angara Recipe:

Chicken Angara:

Chicken Angara is a popular North Indian dish renowned for its rich, smoky flavor and spicy kick. This dish is characterized by marinated chicken pieces cooked in a fiery red gravy, typically prepared with a blend of aromatic spices and tangy ingredients.

To create Chicken Angara, boneless chicken is first marinated in a mixture of yogurt, ginger-garlic paste, red chili powder, and various spices like cumin, coriander, and garam masala. The marinated chicken is then grilled or cooked on a stovetop until partially done, imparting a smoky flavor.

The gravy for Chicken Angara is prepared separately by sautéing onions, tomatoes, and a blend of spices until the mixture forms a thick paste. This paste is then combined with yogurt and cream to create a luscious, creamy texture. The partially cooked chicken is then added to the gravy and allowed to simmer until fully cooked and infused with the flavors of the sauce.

The dish is often garnished with fresh cilantro and served hot with naan bread or rice. Its distinctive smoky flavor and spicy profile make Chicken Angara a favorite among those who enjoy bold and flavorful Indian cuisine.

How to make Chicken Angara Recipe:

Chicken Angara is a delicious dish with smoky flavors and rich spices. Here's a simple recipe:

Ingredients:

- 500g chicken, cut into pieces

- 2 onions, finely chopped

- 2 tomatoes, finely chopped

- 1 tablespoon ginger-garlic paste

- 2 green chilies, chopped

- 1/2 cup yogurt

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon garam masala

- 1 teaspoon coriander powder

- 1/2 teaspoon cumin powder

- Salt to taste

- Oil for cooking

- Charcoal for smoking (optional)

Instructions:

1. Marinate the chicken with yogurt, turmeric powder, red chili powder, garam masala, coriander powder, cumin powder, and salt. Keep it aside for at least 35 minutes.

2. Heat oil in a pan and sauté the onions until golden brown.

3. Add ginger-garlic paste and green chilies. Cook for a few minutes 2, 3 until the raw smell disappears.

4. Add the chopped tomatoes and cook until they are soft and mushy.

5. Now, add the marinated chicken to the pan and cook until it's tender and the oil starts separating from the masala.

6. If you want to give it a smoky flavor, heat a small piece of charcoal until red hot. Place it in a small steel bowl and put it in the center of the chicken mixture. Pour a little oil over the charcoal and quickly cover the pan with a lid. Let it sit for 5-10 minutes to absorb the smoky flavor.

7. Garnish with chopped coriander leaves and serve hot with naan or rice.

Enjoy your Chicken Angara!