Chicken Angara By Chef Harpal Singh

#Chickenangara is a Restaurant Style dish hot and spicy chicken curry with a lovely smokey flavour infused by the Dhungar method.

Ingredients Quantity
For Paste: -
Brown onion/Fried Onion/Birista 2 onion + for garnish
Yoghurt 3-4 tbsp
Water as required
For marination: -
Chicken with bone 800 gm
Ginger garlic paste 2 tbsp
Salt to taste
Yoghurt 2-3 tbsp
Red chilli paste 5-6 nos
For Chicken Angara: -
Oil 5 tbsp
Bay leaf 2 nos
Cloves 4-5 nos
Black cardamom 3 nos
Green cardamom 5 nos
Cinnamon stick 1 inch
Black pepper 1/2 tsp
Cumin seeds 1/2 tsp
Onion chopped 2 nos medium size
Tomato chopped 2 nos
Salt to taste
Marinated chicken
Coriander powder 2 tbsp
Cumin powder 1 tsp
Turmeric powder tsp
Kashmiri Lal mirch powder 2 tsp
Garam masala powder 1 tsp
Water as required
Prepared Paste
Cashew nut paste 4-5 tbsp
Green chilli slits 2-3 nos
Ginger juliennes 7-8 sticks + For garnish
Coriander chopped 1 tbsp + sprig for garnish.
For Smoke
Coal 1 small piece
Butter 1 tsp
Cloves 3-4 nos.

Method: -
For Paste: -
1. First take a mixer jar add Brown onion/Fried Onion/Birista, yoghurt and water and make a fine paste and keep aside for further use.
For marination: -
1. Take a bowl add chicken with bone, ginger garlic paste, salt, yoghurt and red chilli pastes mix well and keep aside for 10-15 mins.
For Chicken Angara: -
1. Take a kadai heat up the oil.
2. Now add bay leaf, cloves, black & green cardamom, cinnamon stick, black pepper and cumin seeds mix well and let the cumin seeds gets brown.
3. Then add onion chopped mix well and saute until it gets brown in colour.
4. Now add tomatoes chopped mix well and cook for 3-4 mins.
5. Then add salt and mix well.
6. Further add marinated chicken mix well and roast on medium flame for 6-8 mins.
7. Now add coriander, cumin, turmeric, kashmiri laal mirch and garam masala powder mix well and saute for few mins.
8. Keep adding splashes of water as required while roasting the chicken mix well and cook the chicken for 4-5 mins until the oil is separated.
9. Add the prepared paste mix well, cover and cook for 5-6 mins.
10. Meanwhile take one small charcoal and light it up.
11. Now add cashew nut paste for its richness mix well, cover and cook for 5-6 mins.
12. After 5-6 min open the lid and add green chilli slits and ginger juliennes mix well for few sec.
13. Place a foil container in a kadai, Once the charcoal is hot enough place it in a foil container along with butter and cloves.
14. Cover the lid and let it cook for more 10 mins.
15. Once the chicken is cooked well, Remove the charcoal and place it in a serving sigri.
16. Finally add the chopped coriander and mix well for few sec.
17. Remove in serving handi and garnish with brown onions, ginger juliennes and coriander sprig.
18. Serve hot with Naan/Paratha/Rice.

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