Chicken Angara Recipe You Can Make at Home

Chicken Angara is a bold, fiery and deeply flavoured North Indian curry that takes its name from the word angara, meaning burning ember or live coal. It is known for its rich, thick masala, its vivid red colour from Kashmiri red chillies and its distinctive smoky character. The dish is popular in North Indian restaurants and is made with marinated boneless chicken cooked in a spiced onion and tomato gravy, finished with cream and a generous amount of whole and ground spices.

This version keeps the recipe simple and accessible for home cooks without compromising on the bold flavour the dish is known for. The Kashmiri red chilli powder gives the curry its characteristic deep colour and a warmth that builds gradually without being overwhelming. If you want to take it a step further and add an authentic smoky flavour, there is an optional dhungar step at the end of the recipe. Serve with butter naan, laccha paratha or steamed basmati rice.

Chicken Angara made with Boneless Chicken Breast in a rich Kashmiri red chilli and tomato gravy with a cream swirl and fresh coriander in a terracotta bowl, served with butter naan and whole spices

Chicken Angara Recipe

Serves: 4
Prep time: 15 minutes (plus 1 hour marinating)
Cook time: 40 minutes
Total time: Approximately 1 hour 55 minutes

Ingredients

For the marinade:

  • 600g Boneless Chicken Breast, cut into large pieces
  • 3 tbsp plain yoghurt, whisked
  • 1 tbsp ginger-garlic paste
  • 2 tsp Kashmiri red chilli powder
  • 1/2 tsp ground turmeric
  • 1/2 tsp garam masala
  • 1 tsp salt
  • 1 tbsp lemon juice

For the curry:

  • 3 tbsp ghee or oil
  • 1 black cardamom
  • 1 small cinnamon stick
  • 3 cloves
  • 2 medium onions, finely chopped
  • 1 tbsp ginger-garlic paste
  • 3 medium tomatoes, pureed or finely chopped
  • 2 tsp Kashmiri red chilli powder
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp garam masala
  • 3 tbsp plain yoghurt, whisked
  • 1/4 cup warm water
  • 3 tbsp fresh cream
  • Salt to taste

For garnish:

  • Fresh coriander leaves, chopped
  • A swirl of fresh cream
  • Butter naan, laccha paratha or steamed basmati rice for serving

Steps

  1. Combine all the marinade ingredients with the chicken pieces and mix well to coat evenly. Cover and refrigerate for at least 1 hour. Overnight marinating gives the best flavour.
  2. Heat ghee in a large heavy-bottomed pan over medium heat. Add the black cardamom, cinnamon stick and cloves and sauté for 30 seconds until fragrant.
  3. Add the finely chopped onions and cook over medium heat for 8 to 10 minutes, stirring frequently, until they turn deep golden brown.
  4. Add the ginger-garlic paste and sauté for 1 to 2 minutes until the raw smell disappears.
  5. Add the pureed tomatoes, Kashmiri red chilli powder, ground coriander, ground cumin and turmeric. Cook for 6 to 8 minutes, stirring frequently, until the tomatoes are fully cooked and the ghee begins to separate from the masala.
  6. Reduce the heat to low. Add the whisked yoghurt slowly, stirring constantly to prevent curdling. Cook for 2 minutes until fully incorporated.
  7. Add the marinated chicken along with all the marinade. Increase the heat to medium and sauté for 5 to 6 minutes until the chicken is seared and well coated with the masala.
  8. Add the warm water and stir. Cover and cook on medium-low heat for 18 to 20 minutes until the chicken is fully cooked through. The internal temperature should reach 75 degrees Celsius or 165 degrees Fahrenheit.
  9. Uncover and stir in the fresh cream. Add garam masala and simmer for 3 to 4 minutes until the gravy thickens to a rich, coating consistency. Taste and adjust the seasoning.
  10. Transfer to a serving dish and garnish with fresh coriander and a swirl of cream. Serve hot with butter naan, laccha paratha or steamed basmati rice.

Tips for Best Results

Marinate the chicken for as long as possible. Even a short 1-hour marinade makes a significant difference to the tenderness and flavour of the chicken. Overnight marinating is ideal if you have the time.

Kashmiri red chilli powder is used primarily for its deep red colour rather than its heat. It gives the curry its characteristic vivid colour without making it excessively spicy. Do not substitute with regular red chilli powder as it is significantly hotter.

Cook the onions until they are deeply golden. This is the flavour foundation of the curry and should not be rushed. Pale or lightly cooked onions will produce a dull, flat tasting masala.

Add the yoghurt on low heat and stir constantly. High heat will cause the yoghurt to split and make the gravy look grainy. Keep the heat low and stir continuously until it is fully incorporated.

This curry keeps well in the refrigerator for up to 3 days and tastes even better the next day as the flavours develop further overnight.

For the full restaurant-style Chicken Angara experience, try the optional dhungar step. Heat a small piece of food-safe charcoal directly over a gas flame until it is glowing red. Place a small steel bowl or aluminium foil cup in the centre of the finished curry and transfer the hot charcoal into it. Drizzle 1 teaspoon of ghee over the charcoal and immediately seal the pan with a tight lid. Leave for 4 to 5 minutes. The smoke will infuse the curry with an authentic tandoor-like smokiness that takes it to another level.

Chicken Angara is a curry that delivers on every level. The bold spicing, the rich creamy masala and the depth of flavour from the Kashmiri chillies make it completely unlike anything else in the North Indian repertoire. Once you have made it you will understand why it has such a loyal following.

Order Zorabian’s Boneless Chicken Breast from shop.zorabian.com and try this recipe at home.

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