Traditional Chicken Angaara

Recipe by
Total Time:
3-4 hours
Serves: 6
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 - whole chicken, skinned and cut into medium pieces
  • 1 cup - thick curd
  • 1/2 tsp - turmeric powder
  • 1.5 tsp - red chilli powder
  • 1 tsp - coriander powder
  • 1 tsp - cumin seeds
  • 1 tsp ginger paste
  • 1 tbsp - garlic paste
  • 2 to 3 - strands of saffron (soaked in 1tbsp hot water)
  • 1 pinch - red color
  • 2 to 3 - big onions (sliced)
  • 4 to 5 - peppercorns
  • 1 - big black cardamom
  • 4 - green cardamoms
  • 2 - laung (cloves)
  • 1 - star anise
  • 1 inch piece - cinnamon stick
  • 1/2 cup - oil
  • 1 piece - charcoal
  • 1 piece - foil paper
  • 1 tbsp - butter
  • salt to taste

How to Make Traditional Chicken Angaara

  • Wash the chicken and keep aside.
  • Take a glass 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 for 3 hours.
  • Take oil in a non-stick sauce pan and fry the sliced onions.
  • When the onions start turning brown, add the marinated chicken pieces and saute on medium flame till the oil separates (around 15 to 20 minutes).
  • Don't discard the marinated masala.
  • Add 1 cup of water and the soaked saffron strands.
  • Let the chicken cook till done.
  • Stir on high flame till the gravy thickens.
  • Turn off the flame.
  • Burn a piece of charcoal.
  • Take a piece of foil and prick it a few times with a fork.
  • Keep the foil paper on the cooked chicken dish.
  • Put the burnt charcoal on the foil paper.
  • Put 1 tbsp of butter on the hot charcoal and close the lid of the sauce pan at once.
  • Let it stand for 10 to 15 minutes with closed lid till the aroma of charcoal and butter is infused in the chicken.
  • Garnish with green coriander.

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