Chicken Angara

40 mins
Serves 4
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Directions

  1. 1Wash and drain 1 kg of chicken.
  2. 2Wash and drain 1 kg of chicken.
  3. 3Wash and drain 1 kg of chicken.
  4. 4Cut 5 medium-sized tomatoes into pieces and blend them in a grinder along with 3 fried onions.
  5. 5Cut 5 medium-sized tomatoes into pieces and blend them in a grinder along with 3 fried onions.
  6. 6Cut 5 medium-sized tomatoes into pieces and blend them in a grinder along with 3 fried onions.
  7. 7Mix the tomato-onion paste with the chicken.
  8. 8Mix the tomato-onion paste with the chicken.
  9. 9Mix the tomato-onion paste with the chicken.
  10. 10Dry roast 2 cinnamon pieces, 6 green cardamoms, 2 star anise, 1 tbsp black peppercorns, 1 piece of mace, 6-7 cloves, 2 tbsp coriander seeds, 1 tbsp cumin seeds, 10-12 almonds, 10-12 cashews, and 5-6 dried red chilies for about a minute.
  11. 11Dry roast 2 cinnamon pieces, 6 green cardamoms, 2 star anise, 1 tbsp black peppercorns, 1 piece of mace, 6-7 cloves, 2 tbsp coriander seeds, 1 tbsp cumin seeds, 10-12 almonds, 10-12 cashews, and 5-6 dried red chilies for about a minute.
  12. 12Dry roast 2 cinnamon pieces, 6 green cardamoms, 2 star anise, 1 tbsp black peppercorns, 1 piece of mace, 6-7 cloves, 2 tbsp coriander seeds, 1 tbsp cumin seeds, 10-12 almonds, 10-12 cashews, and 5-6 dried red chilies for about a minute.
  13. 13Allow the roasted spices to cool and then grind them into a powder.
  14. 14Allow the roasted spices to cool and then grind them into a powder.
  15. 15Allow the roasted spices to cool and then grind them into a powder.
  16. 16Mix the spice powder with the marinated chicken.
  17. 17Mix the spice powder with the marinated chicken.
  18. 18Mix the spice powder with the marinated chicken.
  19. 19Add 1 cup of beaten yogurt, 1 tbsp Kashmiri red chili powder, 1 tbsp dried fenugreek powder, 2 tbsp ginger-garlic paste, and salt to the chicken.
  20. 20Add 1 cup of beaten yogurt, 1 tbsp Kashmiri red chili powder, 1 tbsp dried fenugreek powder, 2 tbsp ginger-garlic paste, and salt to the chicken.
  21. 21Add 1 cup of beaten yogurt, 1 tbsp Kashmiri red chili powder, 1 tbsp dried fenugreek powder, 2 tbsp ginger-garlic paste, and salt to the chicken.
  22. 22Marinate the chicken for at least half an hour.
  23. 23Marinate the chicken for at least half an hour.
  24. 24Marinate the chicken for at least half an hour.
  25. 25Cook the marinated chicken on high flame.
  26. 26Cook the marinated chicken on high flame.
  27. 27Cook the marinated chicken on high flame.
  28. 28Add ½ cup of oil (the same oil used for frying onions).
  29. 29Add ½ cup of oil (the same oil used for frying onions).
  30. 30Add ½ cup of oil (the same oil used for frying onions).
  31. 31Stir continuously until the chicken boils.
  32. 32Stir continuously until the chicken boils.
  33. 33Stir continuously until the chicken boils.
  34. 34Reduce flame to low, cover, and cook for 35-40 minutes, stirring occasionally.
  35. 35Reduce flame to low, cover, and cook for 35-40 minutes, stirring occasionally.
  36. 36Reduce flame to low, cover, and cook for 35-40 minutes, stirring occasionally.
  37. 37Remove the lid, add ¼ cup of fresh cream and a handful of chopped coriander leaves.
  38. 38Remove the lid, add ¼ cup of fresh cream and a handful of chopped coriander leaves.
  39. 39Remove the lid, add ¼ cup of fresh cream and a handful of chopped coriander leaves.
  40. 40Mix well on medium flame for 2 minutes.
  41. 41Mix well on medium flame for 2 minutes.
  42. 42Mix well on medium flame for 2 minutes.
  43. 43To add a smoky flavor, place a small container of burning coal in the center of the dish, add some ghee or oil on top, cover, and let it sit for 10 minutes.
  44. 44To add a smoky flavor, place a small container of burning coal in the center of the dish, add some ghee or oil on top, cover, and let it sit for 10 minutes.
  45. 45To add a smoky flavor, place a small container of burning coal in the center of the dish, add some ghee or oil on top, cover, and let it sit for 10 minutes.

Ingredients

  • 1 kg chicken
  • 1 kg chicken
  • 1 kg chicken
  • 5 tomatoes
  • 5 tomatoes
  • 5 tomatoes
  • 3 onions
  • 3 onions
  • 3 onions
  • 2 cinnamon sticks
  • 2 cinnamon sticks
  • 2 cinnamon sticks
  • 6 green cardamoms
  • 6 green cardamoms
  • 6 green cardamoms
  • 2 star anise
  • 2 star anise
  • 2 star anise
  • 1 tablespoon black peppercorns
  • 1 tablespoon black peppercorns
  • 1 tablespoon black peppercorns
  • 6 cloves
  • 6 cloves
  • 6 cloves
  • 1 piece mace
  • 1 piece mace
  • 1 piece mace
  • 2 tablespoons coriander seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon cumin seeds
  • 10 almonds
  • 10 almonds
  • 10 almonds
  • 12 cashews
  • 12 cashews
  • 12 cashews
  • 5 dried red chilies
  • 5 dried red chilies
  • 5 dried red chilies
  • 1 cup yogurt
  • 1 cup yogurt
  • 1 cup yogurt
  • 1 tablespoon Kashmiri red chili powder
  • 1 tablespoon Kashmiri red chili powder
  • 1 tablespoon Kashmiri red chili powder
  • 1 tablespoon dried fenugreek powder
  • 1 tablespoon dried fenugreek powder
  • 1 tablespoon dried fenugreek powder
  • 2 tablespoons ginger-garlic paste
  • 2 tablespoons ginger-garlic paste
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 0.25 cup fresh cream
  • 0.25 cup fresh cream
  • 0.25 cup fresh cream
  • 1 handful chopped coriander leaves
  • 1 handful chopped coriander leaves
  • 1 handful chopped coriander leaves
  • 0.5 cup oil
  • 0.5 cup oil
  • 0.5 cup oil

Equipment

knifeblenderfrying pancooking pot
Chicken Angara | Clip Recipe