Chicken Angara

This exotic dish is named Chicken Angara because a hot coal piece i.e. Angara is used to give a smoky flavor to this dish. It is a very popular recipe in most Mumbai restaurants. You will always use it to make your meals rich, flavorful and as per the Nawabi style of cuisine.

 

Equipment and Utensils

Pressure cooker

Flat metal spoon

Mixer or Blender

1 Big Bowl

 

Ingredients

400 grams Chicken washed and cut into curry pieces

200 grams (6 small) Potatoes cut into halves

120 grams (2 medium) Onions finely chopped

275 grams (4 large) Tomatoes pureed

½ tablespoon Sesame Seed paste

2 teaspoon Ginger Garlic Paste

1 teaspoon Salt

20 ml Vegetable Oil

1 Coal Piece

 

Dry spices

1 teaspoon Secret Multi-Spice Masala

¾ teaspoon Kashmiri Red Chili Powder

¼ teaspoon Turmeric Powder

Directions

Put oil in a pressure cooker and keep it on medium flame.

When oil is hot, add chopped onions.

Sauté till onion gets caramelized.

Now add ginger garlic paste.

Fry for 1-2 minutes till garlic’s raw flavor is gone.

Now add tomato puree and sesame seed paste along with dry spices.

Mix well, add chicken pieces, salt and 1 cup water.

Close the lid and make the flame high.

After 1 whistle, make the flame low.

Continue cooking on low flame for 10-12 minutes.

Now turn off the flame and wait till pressure is released.

Meanwhile keep the coal piece on high flame.

When pressure is released, open the lid of cooker.

Add an onion skin in the middle of gravy. It will act as a holder.

Next put the hot coal piece on the onion skin. Ensure that it does not sink.

Now add 2-3 drops of ghee or butter on the coal piece.

Fumes will be seen immediately after adding butter or ghee onto the hot coal piece.

Close the lid as soon as you add butter or ghee.

The fumes will get trapped inside and this will give a nice burnt, smokey flavor to the gravy.

Keep the lid closed for just 2 minutes.

After 2 minutes, open the lid, discard the coal piece and onion skin.

Serve hot with roti or rice.

 

Preparation Time: 15 minutes

Cooking Time: 20 minutes

 

Number of Servings: 6

 

Nutritional Information

Total Calories: 933.42 Kcal

Fat: 33.126 gm

Protein: 100 gm

Carbohydrates: 73.56 gm

Niacin: 3.98 mg

Fibber: 4.03 gm