Chicken Angara Recipe: Spicy Grilled Chicken with Smoky Sauce

Table of Contents

• Ingredients
• How To Make Chicken Angara
• Serving Suggestions
• Storage Suggestions
• Other Chicken Curry Recipes We Recommend
• Chicken Angara Recipe

We recently moved from Bangalore to the US and are still settling in. While I’m getting back into shooting new recipes, I’m updating older posts with clearer instructions and tips. This Chicken Angara recipe is one I make often, so I updated it with a few helpful pointers.

Chicken Angara is a North Indian, restaurant-style smoky chicken curry: spicy, tangy, and richly flavored.

“Angara” means fireball in Hindi. The curry’s fiery red color and smoky taste give it that name.

With the smoky notes in the chicken, a yogurt-based gravy with fried onions and garlic, and a hint of dried fenugreek (Kasuri methi), this dish is irresistible and commonly served at many Indian restaurants.

You can prepare this restaurant-style curry at home with simple ingredients. The recipe is gluten-free and can be doubled or tripled for a crowd.

Ingredients

All ingredients, including curry-cut chicken, are available at Indian grocery stores.

To Marinate The Chicken

• Chicken – I prefer bone-in, skinless curry-cut pieces for extra flavor. Use boneless chicken if you prefer, cut into small pieces.
• Crispy fried onions (birista) – homemade or store-bought.
• Spice powders – Kashmiri red chili powder, turmeric, and garam masala.
• Others – plain yogurt (dahi), salt, ginger-garlic paste, fresh tomatoes, and Kasuri methi (dried fenugreek leaves).

To Roast And Grind

• Whole coriander seeds
• Whole black peppercorns
• Cinnamon stick
• Cumin seeds
• Whole dry red chilies

For The Gravy

• Ghee & Oil – I use a mix of ghee and oil, or either alone.
• Whole spices – bay leaves, black cardamom, and cloves.

To Smoke The Curry

• Charcoal & Ghee – a small piece of charcoal and a teaspoon of ghee give the restaurant-style smoky flavor. If charcoal isn’t available, a cinnamon stick can be used instead.

How To Make Chicken Angara

Marinate The Chicken

Step 1: Add the following to a large bowl.

• 1 kg bone-in skinless chicken pieces (cut into 1½-inch pieces)
• 1 cup plain yogurt
• ½ cup crispy fried onions
• 2 tbsp ginger-garlic paste
• ½ cup grated fresh tomatoes
• 2 tbsp Kashmiri red chili powder
• 1 tsp turmeric powder
• 2 tsp salt (or to taste)
• ½ tsp garam masala
• 1 tbsp Kasuri methi

You can use 500 g boneless chicken (preferably thighs) if you prefer boneless pieces.

Step 2: Mix well so all pieces are evenly coated. Cover and set aside.

Make The Roasted Spice Mix

Step 3: Dry-roast the following on medium heat until fragrant and lightly browned, stirring continuously.

• 1 tbsp whole coriander seeds
• 1 tsp whole black peppercorns
• 2-inch piece cinnamon stick
• 1 tsp cumin seeds
• 8–10 whole dry red chilies (stalks removed)

Step 4: Remove from heat and let cool, then transfer to a grinder.

Step 5: Grind to a smooth powder.

Make Chicken Angara Curry

Step 6: Heat 3 tbsp ghee and 3 tbsp oil in a large pan over medium-high heat.

Step 7: When the oil is hot, add bay leaves, cloves, and black cardamoms; fry for 3–4 seconds.

Step 8: Add the marinated chicken and the roasted spice powder; mix well.

Step 9: Reduce heat to low, cover, and cook for 40–45 minutes until the chicken is cooked through. Stir occasionally.

Step 10: Taste and adjust salt if needed.

Smoke The Chicken Curry

Step 11: Heat a piece of charcoal (or a cinnamon stick) over a direct flame until red hot.

Step 12: Place a small metal bowl in the center of the pan, put the hot charcoal in it, and drizzle 1 tsp ghee over the charcoal.

Step 13: Immediately cover the pan and let the curry absorb the smoke for 3–4 minutes.

Step 14: Remove and discard the charcoal and the small bowl.

Step 15: Garnish with chopped cilantro and serve hot.

Serving Suggestions

Serve Chicken Angara with Indian breads such as Rumali Roti, Tandoori Roti, Plain Tawa Paratha, Lachha Paratha, Missi Roti, or Naan.

It also pairs well with Chicken Biryani or Mutton Biryani.

You can serve it alongside steamed rice, Jeera Rice, turmeric rice, or Pyaaz Pulao.

Storage Suggestions

Store Chicken Angara in an airtight container in the refrigerator for 3 to 4 days.

Reheat in a pan or microwave until piping hot. Add a little water if the gravy thickens after refrigeration.