Chicken Angara is an Indian dish known for its smoky and spicy flavors. The dish is usually prepared using pieces of chicken marinated in a blend of aromatic spices and grilled. The smoky flavor come by using charcoal or the traditional tandoor clay oven during the cooking process.
Ingredients
- 500 grams boneless chicken cut into pieces
- 1 cup thick yogurt (Greek yogurt works well)
- 2 tablespoons ginger garlic paste
- 2 tablespoons tomato paste
- 1 tablespoon Kashmiri red chili powder (for a vibrant color without excessive heat)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon dried fenugreek leaves known as kasuri methi
- 1/4 cup fresh cream
- 1 tablespoon oil
- 1 tablespoon ghee
- Salt to taste
For the Smoky Flavor Chicken Angara
A small piece of charcoal
1 teaspoon ghee
For Garnish
Fresh coriander leaves, chopped
Sliced onions and lemon wedges
Instructions
1/ Mix All In a large bowl with yogurt and ginger garlic tomato paste Kashmiri red chili powder cumin powder coriander powder garam masala turmeric powder dried fenugreek leaves fresh cream oil ghee and salt. Mix everything well to form a smooth marinade.
2/ Add the chicken pieces to the marinade and coat them thoroughly. Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours for best results marinate overnight.
3/ Preheat your grill or use a stovetop grill pan. Once hot, add the marinated chicken pieces to the grill. Cook the chicken until it’s charred and cooked through, turning occasionally to ensure even cooking.
4/ While the chicken is grilling, prepare the smoky flavor. Place a small piece of charcoal directly on a gas flame or stove burner until it turns red hot. Using tongs, carefully place the hot charcoal in a small heatproof bowl or foil boat in the center of the cooked chicken.
5/ Pour a teaspoon of ghee over the hot charcoal, and immediately cover the grill or pan with a lid to trap the smoke. Let the smoke infuse into the chicken for about 5-7 minutes. This step imparts the signature smoky flavor to the Chicken Angara.
6/ Remove the charcoal and discard it safely.
7/ Transfer the Chicken Angara to a serving dish and garnish with fresh coriander leaves. Serve hot with sliced onions and lemon wedges on the side.
Enjoy the delectable smoky and spicy flavors of Chicken Angara with your choice of naan or roti, and a cooling raita for a perfect Indian feast!
Tips and Tricks to Make the Perfect Chicken Angara
Marination Time: For the best flavors, marinate the chicken for at least 2 hours, or ideally overnight. This allows the spices and yogurt to penetrate the meat, making it tender and flavorful.
Yogurt Quality: Use thick yogurt or Greek yogurt for the marinade. To make creamy texture and enhances the taste of the dish.
Choose Boneless Chicken: Boneless chicken works best for Chicken Angara, as it cooks faster and absorbs the flavors of the marinade more effectively.
Adjust Spice Level: Chicken Angara is known for its spiciness, but you can adjust the amount of chili powder to suit your preference. Add more or less according to your taste.
Grilling Options: If you don’t have a grill you can use a stovetop grill pan and bake the marinated chicken in the oven.
Use Dried Fenugreek Leaves: Dried fenugreek leaves (kasuri methi) add a distinct flavor to Chicken Angara. Crush them between your palms before adding to the marinade for better taste.
Getting the Smoky Flavor: To get the signature smoky flavor use a small piece of charcoal and heat it until red hot. Place it in a small heatproof bowl or foil boat in the center of the cooked chicken and pour ghee over it before covering the dish with a lid.
Garnish with Fresh Herbs: Sprinkle chopped fresh coriander leaves on the Chicken Angara before serving. It adds a burst of freshness to the dish.
Serve with Accompaniments: Chicken Angara pairs well with naan, roti, or even steamed rice. Don’t forget to serve sliced onions and lemon wedges on the side for an authentic touch.
Cook with Love: The secret ingredient to any great dish is passion and love for cooking. Enjoy the process, and your Chicken Angara will turn out fantastic!
With these tips and tricks, you’ll be able to create a tantalizing Restaurant style Chicken Angara recipe that will impress your family and friends with its smoky and spicy goodness. Happy cooking!
Nutrition Facts
The nutrition facts for Chicken Angara can vary depending on the specific recipe and portion size. However, I can provide you with a rough estimate of the nutritional content per serving (approximately 100 grams) based on a typical preparation:
- Calories: Around 150-200 calories per serving
- Protein: Approximately 15-20 grams
- Carbohydrates: About 5-10 grams
- Dietary Fiber: 1-2 grams
- Sugars: 2-3 grams
- Total Fat: Approximately 8-12 grams
- Saturated Fat: 2-4 grams
- Cholesterol: Around 40-60 milligrams
- Sodium: Varies depending on the amount of salt and spices used, but it can be around 300-600 milligrams.
Please note that these values are approximate and can vary based on the specific ingredients and cooking method used for Chicken Angara. If you want more precise nutrition information, it’s best to calculate the values based on the exact recipe and ingredients you use.
