Chicken Angaara

Recipe by
Total Time:
4 - 4.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • 1/2 kg- chicken
  • 1/2 cup - thick curd
  • 1/2 tsp - turmeric powder
  • 1/2 tsp - red chilli powder
  • 1/2 tsp - coriander powder
  • 1/2 tsp - cumin seeds
  • 1 tbsp - ginger garlic paste
  • 1 pinch - red color
  • 1 to 2 - big onions (sliced)
  • 3 to 4 - pepper corns
  • 1 - big black cardamom
  • 2 - green cardamoms
  • 1 - laung (cloves)
  • 1 - star anise
  • 1/2 inch piece - cinnamon stick
  • 1/4 cup - oil
  • 1 piece - charcoal
  • 1 piece - foil paper
  • 1 tbsp - butter
  • salt to taste

How to Make Chicken Angaara

  • Clean the chicken, cut into small pieces and keep aside.
  • Take a bowl and mix curd, chilli powder, turmeric powder, cumin powder, coriander powder, salt, garlic paste, ginger paste, garam masala and red colour.
  • Add the washed chicken and marinate it for 3 hours.
  • Take oil in a saucepan and fry the sliced onions.
  • When the onions turn pink, add the marinated chicken pieces and fry on medium flame till the oil separates.
  • Add 1/2 cup of water and cook till done.
  • Stir on medium flame till the gravy turns thick
  • Turn off the flame.
  • Burn a piece of charcoal. Take a piece of foil paper with a few holes pricked in it.
  • Keep the foil paper on the cooked chicken dish. Add the charcoal on the foil paper and pour 1 tbsp of butter on it. Close the lid of the saucepan at once.
  • Let it stand for 10 to 15 minutes so the aroma of charcoal and butter infuses in the chicken.
  • Garnish with green coriander and enjoy with roti, naan or parathas.

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