Chicken Angara

🔥 Prep

• Cut the 800 g chicken into bite-sized pieces.
• Measure out 150 g Greek yogurt.
• Measure out 300 g crushed tomato.
• Peel and finely chop 3 pcs red onion; reserve half for frying and half for raw if needed.
• Prepare 2 tbsp ginger garlic paste (or measure).
• Soak 15 pcs almonds in warm water for 10 minutes, then drain and grind to a smooth paste.
• Measure 45 ml vegetable oil.
• Measure 30 g butter.
• Measure 1 tbsp ghee.
• Measure 2 tbsp Kashmiri red chili powder.
• Measure 0.5 tsp turmeric powder.
• Measure 1.5 tbsp coriander seeds.
• Measure 1 tbsp cumin seeds.
• Measure 1 tsp black peppercorns.
• Measure 4 pcs cloves.
• Measure 4 pcs green cardamom pods.
• Measure 1 pcs cinnamon stick.
• Measure 1 tbsp Kasuri Methi (dried fenugreek leaves).
• Measure 1 tsp Garam Masala.
• Measure 40 ml heavy cream.
• Roughly chop 15 g fresh cilantro.
• Measure 1.5 tsp salt.
• Measure 0.5 tsp black pepper (ground).
• Measure 250 ml water.

🔥 Cook

• 1. Dry roast the coriander seeds, cumin seeds, black peppercorns, cloves, green cardamoms, and cinnamon stick in a pan over medium heat until aromatic, then grind to a fine Angara masala powder.
• 2. In a bowl, combine the chicken pieces, Greek yogurt, ginger garlic paste, Kashmiri red chili powder, crushed tomato, fried red onions (from half the chopped onions), almond paste, the ground Angara masala, Kasuri Methi, and salt; mix well and marinate for 30 minutes at room temperature.
• 3. Heat the vegetable oil and butter in a wide heavy pot over medium-high heat. Add the marinated chicken mixture and sauté for 10 minutes, stirring occasionally, until the oil begins to separate from the masala.
• 4. Pour in the warm water, stir, cover the pot, and reduce heat to low. Simmer for 20 minutes or until the chicken is tender and the gravy is thick and crimson.
• 5. While the chicken simmers, heat a small lump of natural charcoal over direct flame until it is glowing red hot.
• 6. Place a small steel bowl in the center of the pot, transfer the hot charcoal into the bowl, drizzle with the ghee, and immediately seal the pot with a tight lid for 5 minutes to infuse the dhungar smoke.
• 7. Remove the lid, discard the charcoal and bowl, then stir in the heavy cream and adjust seasoning with black pepper if needed.
• 8. Garnish with the chopped fresh cilantro before serving.

🔥 Serve

• Serve the Chicken Angara hot, straight from the pot, with a drizzle of extra cream if desired.
• Accompany with warm naan bread, tandoori roti, or steamed basmati rice.
• Add lemon wedges and sliced onions on the side for a fresh contrast.
• Optionally, serve with a side of cucumber raita or mint yogurt sauce to balance the spice.