Luv Shuv Tey Chicken Angara

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.


  • 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


Prep: 25 minutes
Cooking: 60 minutes

  1. Marinate the chicken pieces overnight or 4-5 hours with marination mentioned.
  2. Dry roast the spices mentioned until aromatic. Cool it down and grind to a smooth powder.
  3. Heat oil in a heavy bottom pan on high flame. Crackle cumin seeds along with bay leaf, cloves and black cardamom.
  4. 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.
  5. 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.
  6. 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.
  7. Serve hot with Naan or Jeera Rice.