I love trying new recipes! Recently I saw quite a few Chicken Angara recipes floating on the internet. This had been a staple in most Mughlai restaurants in India but I never tried making it before. I recipe developed this a few times before I thought it was perfect to share with you.
The most exciting part of this dish is that it’s finished off with the smoky aroma of burning coal, similar to how I smoked my Dal Bukara. In addition to that it uses a homemade Chilli, Onion & Cashew paste. Simply amazing ingredients, give it a try!
- 5 Kashmiri Chillies soaked
- 1 cup sliced Onion
- 6 Tomatoes
- 1/2 cup raw Cashews
- 1/2 cup Cream
- Chicken 2.2lbs 1 kg
- Salt and Pepper to taste
- 1/2 cup Yogurt
- 3 tsps Ginger & Garlic paste
- 1/2 tsp Turmeric
- 1 tsp Chilli powder
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 1/2 cup Water
- Soak the Chillies in hot water for 30 mins to overnight, when the skins are soft, remove the stems and puree. This should yield 4 tsps of chilli paste
- Fry the Onions till golden brown and then puree with a little water as required. This should yield 4 tsps of fried onion paste. Be sure to save the oil.
- Blanch the tomatoes in hot water till the skins split, remove and puree this should yield 1 cup.
- Grind the cashews with half the cream to make a paste. This should yield 4 tsps of cashew paste.
- Marinate the Chicken pieces with salt and pepper, yogurt, all the powder spices, 2 of the 3 tsps of ginger and garlic paste and add half of the chilli paste and mix well. Leave aside for 30 mins to overnight.
- Heat some of the oil that the onions were fried in and add the last tsp of ginger and garlic paste and saute for a few seconds
- Add all the chicken and allow to lightly brown on one side before flipping over.
- Scrape in all the left over marinade and cook for about 10 mins
- Add the rest of the chilli paste and onion paste and stir
- Add the Tomato paste
- Once it thickens add the water and salt to taste
- Cook the Chicken till tender
- Turn the heat off and add the cashew paste
- Add the rest of the fresh cream and stir
- Light a piece of coal and put it in a stainless steel container in the gravy, add cloves, oil and let the steam infuse in the gravy for about 10 – 15 mins