Chicken Angara – Rachana Nagrani – Ahmedabad

Chicken Angara – Rachana Nagrani – Ahmedabad

Be a kid or a teenage or an adult or an oldie , Chicken lovers trend all over the world at all times!! One meat that is a favorite of all. When cooked, it can be presented in many ways. Saute it, fry it, steam it, toss it, bake it – eat the way you want to. So today I am sharing a special recipe of Chicken – CHICKEN ANGARA – This dish is very apt to serve on a special occasion. So here you go –

Ingredients for marination
500 gms  chicken on the bone
Ginger garlic paste – 2tbsp
Hung curd – 1 cup (whisked)
Salt as per taste (quantity as per marination)
Red chilly powder -1tsp
Red chilly paste – 2tsp ( soaked red chillies n grind it into paste)
Garam Masala -1tsp
Coriander powder -1tsp
Roasted cumin powder – 1 tsp
Turmeric – 1/2 tsp
Lemon juice – 2tsp
Marinate the chicken in all these ingredients and keep in fridge for about an hour or more.
Ingredients for gravy
Browned onions grind coarsely – 3/4 cup
Tomato puree – 1cup
Salt as per the quantity of gravy
Cream – 2 tbsp
Finely chopped coriander leaves for garnish
Thinly sliced ginger
One piece of charcoal
4 cloves
One spoon of ghee
Oil – 2 to 3 tbsp
Bay leaf -2
Method
Heat oil in a kadhai or handi, add the bay leaf and chicken that we marinated. Let it cook for 7 to 8 minutes on medium flame. Keep stirring in regular intervals. Now add tomato puree and bhunno. Later add browned onions and bhunno again. Add half glass of water and cover with lid. Cook for another 10minutes or till you get your desired consistency. Lastly add cream to it for a smooth texture. Let it simmer for few more minutes. Turn off the stove when the chicken is cooked properly. Now place a live charcoal in the cup and place that cup in the center of chicken curry. Add the cloves n pour a spoon of ghee, immediately cover with lid and allow the smoke to infuse with the chicken. Now that why its called CHICKEN ANGARA. Remove the charcoal and heat once again, garnish with thinly sliced ginger and chopped coriander leaves. Serve hot with your choice of Indian bread.