Meal Prep · Indian
Chicken Angara
A smoky, spicy, and rich Indian chicken curry that’s a true flavor explosion.
Ingredients
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Step-by-step- Marinate the chicken: In a bowl, combine chicken pieces with yogurt, 1 tbsp ginger-garlic paste, 1 tsp red chili powder, 1/2 tsp turmeric, 1/2 tsp garam masala, and salt. Mix well and let it marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.
- Prepare the base: Heat oil or ghee in a heavy-bottomed pan or pot over medium heat. Add the finely chopped onions and sauté until golden brown, about 8-10 minutes.
- Add aromatics and spices: Stir in the remaining 1 tbsp ginger-garlic paste and cook for 1-2 minutes until fragrant. Reduce heat, then add the remaining red chili powder, coriander powder, cumin powder, and 1/4 tsp turmeric powder. Sauté for 30 seconds, being careful not to burn the spices.
- Cook tomatoes and cashews: Add the tomato puree and cook until the oil separates, about 5-7 minutes. Then, stir in the cashew paste and cook for another 2-3 minutes.
- Cook the chicken: Add the marinated chicken to the pan. Mix well, cover, and cook on medium-low heat for 15-20 minutes, or until the chicken is tender and cooked through, stirring occasionally.
- Finish the curry: Stir in the remaining 1/2 tsp garam masala and fresh cream (if using). Cook for 2-3 minutes more.
- Perform the ‘Angara’ (smoky) effect: Create a small well in the center of the curry. Place a small heatproof bowl or a piece of foil in the well. Heat a small piece of charcoal directly on a flame until it’s red hot. Carefully place the hot charcoal in the bowl/foil, drizzle 1 tsp of ghee over it, and immediately cover the pan tightly with a lid. Let it smoke for 5-7 minutes to infuse the curry with a distinct smoky flavor.
- Garnish and serve: Remove the charcoal and discard. Garnish the Chicken Angara with fresh coriander and serve hot with naan, roti, or rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 30 g |
| Carbohydrates | 15 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Chicken Angara in an airtight container. Ensure it’s fully cooled before refrigerating to prevent condensation.
Freezer Up to 3 months
Transfer to freezer-safe containers or heavy-duty freezer bags. Thaw overnight in the refrigerator before reheating for best results.
Reheat Stovetop/Microwave
Gently reheat on the stovetop over low heat, adding a splash of water or broth if the curry is too thick. Alternatively, microwave in short intervals, stirring occasionally, until heated through.
Chef’s Corner
- For an authentic smoky flavor, don’t skip the charcoal ‘Angara’ step. If charcoal isn’t available, you can use a tiny amount of liquid smoke (1/4 tsp) mixed into the curry, but charcoal provides the best result.
- Marinating the chicken for a longer duration (4+ hours or overnight) significantly tenderizes the meat and deepens the flavor profile, making the curry even more delicious.
- Adjust the spice level by increasing or decreasing the amount of red chili powder according to your preference. Kashmiri red chili powder can be used for color without excessive heat.
