A perfect Sunday Lunch Goal for me would be Chicken curry with Rice. Chicken Angaara is a spicy chicken curry smoked with charcoal that brings out the rustic flavour kick. Serves best with Naan/Jeera Rice.
Ingredients
- For The Marination
- 1 Kg Chicken (Curry Cut)
- 1 Cup Yoghurt
- 2 Onions, Sliced And Fried To Brown
- 2 Tbsp Ginger-Garlic Paste
- 1 Tomato, Puree
- 1 Tbsp Red Chili Powder
- 1 Tsp Turmeric Powder
- 1 Tsp Garam Masala Powder
- 1 Tbsp Dried Fenugreek Leaves/Kasuri Methi
- Salt, To Taste
- To Roast And Grind
- 1 Tbsp Coriander Seeds
- 1 Tsp Black Peppercorns
- 1 Tsp Cumin Seeds
- 1 Inch Cinnamon Stick
- 6-7 Dried Red Chilies
- For The Gravy
- 3 Tbsp Mustard Oil
- 1 Tbsp Ghee
- 2 Bay Leaf
- 4 Cloves
- 2 Black Cardamoms
- For Smoking (Optional)
- 1 Piece Charcoal
- 1 Tsp Ghee
Preparation
Prep: 25 minutes
Cooking: 60 minutes
- Marinate the chicken pieces overnight or 4-5 hours with marination mentioned.
- Dry roast the spices mentioned until aromatic. Cool it down and grind to a smooth powder.
- Heat oil in a heavy bottom pan on high flame. Crackle cumin seeds along with bay leaf, cloves and black cardamom.
- Add the marinated chicken along with spice powder and ghee. Mix well. Cook for 20-25 minutes on medium to high flame with stirring in between.
- Once the oil separates out, add water as per the consistency you desire. Adjust the salt accordingly. Close the lid and simmer for another 5 minutes.
- Place a red-hot charcoal in a bowl and keep it at center of the pan. Add ghee to it and immediately close the lid for 3-4 minutes. This infuses the smoky flavor to the curry.
- Serve hot with Naan or Jeera Rice.
