Chicken Angara is a North-Indian gravy that's spicy, smoky and creamy and is loaded with flavours. The gravy has a distinct smoky flavour, hence the name 'angara'. I'll also be sharing with you freshly ground angara spice mix recipe, which is a must in this recipe and enhances the taste beautifully. Try out this delicious recipe and make sure to share it on Instagram and don't forget to tag us along. Happy Cooking!
INGREDIENTS:
For the Spice-mix:
- Jeera- 2 tsp
- Coriander seeds- 2 tbsp
- Black pepper corns- 1 tsp
- Cloves- 4-5 nos
- Cardamom- 3-4 nos
- Star anise- 1 no
- Cinnamon- 2 1'' sticks
- Cashew-nuts- 10-12 nos
- Badam- 10-12 nos
For the Tomato paste:
- Tomatoes- 7-8 nos
- Fried onions- 2 cups
Other Ingredients:
- Chicken- 1 kg (Curry-cut, cleaned, washed and drained in a colander)
- Oil- 2 tbsp
- Salt- to taste
- Red chilli powder- 2 tsp
- Ginger-garlic paste- 2 tbsp
- Chopped coriander leaves- 1/2 cup
For the Coal Smoke:
- Live coal- 1 no
- Oil- 1 tsp
PROCEDURE:
- Heat a pan and lower the flame, now add all the ingredients listed under the spice-mix.
- Dry roast the spices and nuts until aromatic. Switch off the flame and let it cool completely.
- Grind the spices to a fine powder and set it aside.
- Take another blender jar, add tomatoes and fried onions to it, grind it to a smooth paste.
- Heat oil in a vessel, make sure you use a thick-bottomed one as the spices stick to the bottom sometimes.
- Now add the drained chicken pieces to it along with some salt. Cook this on high flame for 2 mins.
- Now add the spice-mix, tomato-onion paste, ginger-garlic paste and red chilli powder. Mix well and let it cook on high flame. Stir in intervals.
- Now add around 1/2 cup of water and lower the flame, let it cook on low flame for around 20 mins. This step allows the chicken to absorb flavours beautifully.
- Check the gravy and add more salt and spice if required.
- Check if the chicken is tender and has absorbed flavours.
- Place a steel katori in the vessel, place the live coal on it and add some oil to it. Cover it with a lid immediately.
- Don't open the lid for at-least 10-15 mins, allow the chicken to absorb the smoky flavour.
- Voila, Chicken Angara gravy is ready, Serve hot with naan or paratha.
