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Chicken Angara Recipe

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Chicken angara

Chicken angara

Restaurant-Quality Chicken Curry at Home

Chicken angara is a hot and spicy smoked chicken curry with a restaurant-like taste. It's a simple recipe that can easily be made at home.

Have this tantalizingly delicious chicken angara with naan, paratha, roti or rice. Try it and share your experience.

Cook Time

Prep timeCook timeReady inYields

20 min

1 hour

1 hour 20 min

3 to 4 servings


For the spice mix:

  • 3 tablespoons coriander seeds
  • 1 teaspoon jeera (cumin seeds)
  • 2 dry, whole red chillies
  • 1/2 teaspoon peppercorns
  • 1 moti elaichi (black cardamom)
  • 5 to 6 hari elaichi (green cardamom)
  • 1 1/2-inch dalchini (cinnamon stick)
  • 5 to 6 lavang (cloves)

For the marinade:

  • 750 grams chicken pieces, 1 to 2 cuts made in each piece
  • 1 cup whisked full-fat dahi (yoghurt)
  • 2 onions, sliced and fried until caramelized
  • 4 to 5 tomatoes, pureed in a blender and strained to remove seeds and skins
  • 1 tablespoon kasuri methi (dry fenugreek leaves)
  • 1 to 1 1/4 teaspoons salt
  • 2 to 3 tablespoons Kashmiri red chilli powder
  • 1/2 teaspoon turmeric powder
  • Roasted and ground spice mix (from above)

To cook the chicken:

  • 3 to 4 tablespoons oil
  • 1 to 2 charcoal pieces
  • 1 to 2 teaspoons desi ghee (clarified butter)
  • Chopped hara dhania (cilantro), for garnish


  1. Dry-roast the whole spices on low heat until they become aromatic (about 2 minutes). Remove, cool, and then grind to a fine powder.
  2. In a mixing bowl, add the dahi and all the marination ingredients. Mix until well combined. Put in the chicken pieces and mix until the mixture coats the pieces well. Let it rest for 30 minutes.
  3. Heat oil in a wok on medium heat and then put in the marinated chicken. Reduce the heat to medium-low, mix well, and cover with a lid. Let it cook for 15 minutes and keep stirring it from time to time.
  4. After 15 minutes, check the chicken, stir, and cover again. On a side burner, keep the charcoal on a direct flame until they become red hot.
  5. As soon as the chicken is done, put off the heat and place a small bowl in the centre of the wok and place the red hot charcoal in it. Pour the desi ghee over it and cover it with a lid immediately. Let the chicken rest in the smoke for 5 minutes.
  6. Garnish the chicken with some cilantro and serve it with roti, naan, paratha, or rice.

© 2020 Rajan Singh Jolly