Chicken Angara

Here’s a Chicken Angara recipe for 2 people, written in an Indian style, with equipment, prep time, cook time, and detailed steps.

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Chicken Angara

A smoky, spicy North-Indian style chicken gravy infused with the signature angara aroma.

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Timings

• Preparation Time: 15 minutes

• Marination Time: 30 minutes

• Cooking Time: 25 minutes

• Total Time: ~1 hour 10 minutes

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 Equipment Needed

• 1 mixing bowl

• 1 heavy pan / kadhai

• 1 small bowl (for smoking)

• Tongs

• Mortar & pestle or spice grinder

• Knife & chopping board

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 Ingredients

For Marination

• Chicken – 300–350 g, bone-in preferred

• Thick curd – 3 tbsp

• Ginger-garlic paste – 1 tbsp

• Kashmiri red chilli powder – 1 tsp

• Turmeric – ¼ tsp

• Garam masala – ½ tsp

• Lemon juice – 1 tsp

• Salt – to taste

For the Gravy

• Oil – 2 tbsp

• Butter – 1 tbsp

• Onions (finely chopped) – 1 medium

• Tomatoes (pureed) – 2 small

• Ginger-garlic paste – 1 tbsp

• Kashmiri red chilli powder – 1 tsp

• Coriander powder – 1 tsp

• Cumin powder – ½ tsp

• Garam masala – ½ tsp

• Kasuri methi – ½ tsp, crushed

• Fresh cream – 1 tbsp (optional but highly recommended)

• Salt – to taste

• Fresh coriander – for garnish

For the Angara (Smoke)

• 1 piece of burning charcoal (small, coin-sized)

• ½ tsp ghee

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Preparation

1. Marinate the Chicken

1. In a bowl, add chicken pieces.

2. Mix in curd, ginger-garlic paste, chilli powder, turmeric, garam masala, lemon juice, and salt.

3. Coat well and rest for 30 minutes (longer gives better flavour).

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2. Prepare the Gravy

1. Heat oil + butter in a kadhai.

2. Add chopped onions and sauté until golden.

3. Add ginger-garlic paste; fry until raw smell disappears.

4. Add tomato puree and cook until the oil separates.

5. Add chilli powder, coriander powder, cumin powder, garam masala, and salt.

6. Mix well and cook for 2–3 minutes.

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3. Cook the Chicken

1. Add the marinated chicken along with any leftover marinade.

2. Cook on medium heat for 10–12 minutes.

3. Add ½–1 cup water depending on desired consistency.

4. Simmer covered until chicken is tender.

5. Add crushed kasuri methi and cream; mix gently.

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4. Give the Angara (Smoke)

1. Heat a small piece of charcoal directly over the gas flame until red hot.

2. Place a small steel bowl inside the kadhai (on top of the curry, not submerged).

3. Carefully set the hot charcoal in the small bowl.

4. Pour ½ tsp ghee over the charcoal—smoke will release instantly.

5. Cover the kadhai tightly with a lid for 2–3 minutes.

6. Remove the charcoal bowl and give the curry a stir.

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 Garnish & Serve

• Garnish with fresh coriander.

• Serve hot with naan bread, lachha paratha, or jeera rice.