Ingredients
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Marination
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300g Chicken Breast
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3 tablespoons Plain Yoghurt
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2 teaspoons Coriander Powder
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1.5 teaspoons Lemon Juice
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1.5 teaspoons Kashmiri Chilli Powder
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1 teaspoon Garlic Paste
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1 teaspoon Salt
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1/2 teaspoon Chilli Powder
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1/2 teaspoon Cumin Powder
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1/4 teaspoon Garam Masala Powder
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1/4 teaspoon Turmeric Powder
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For the Curry
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3 tablespoons Vegetable Oil
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1 Black Cardamom Pods
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2 Green Cardamom Pods
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2" Cassia Bark (Cinnamon Stick)
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2 Cloves
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150g sliced finely Brown/White Onion
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1 teaspoon Garlic Paste
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1 teaspoon Ginger Paste
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3 sliced Green Finger Chillies
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10 crushed Pepper Corn
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1 tablespoon Tomato Paste
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250ml Water
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1 tablespoon Ground Almonds
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1/2 teaspoon Sugar
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1 teaspoon (OPTIONAL) Mr Naga (Hot Chilli Pickle)
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For the Dhungar (smoking)
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1 piece Charcoal
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1 teaspoon Ghee (Butter)
Directions
This Angara chicken dish will definitely blow your mind. A hot spicy curry with a fantastic smokey flavour infused using the ancient Dhungar method. This Chicken Angara is definitely a dish for all meat lovers
Steps
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1
Done
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marinate your choice of protein in the marination spices for around an hour, the longer the better |
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2
Done
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Heat 3 tbsp of oil in a large pan on a low-medium heat and add the black cardamom, green cardamoms, cinnamon, cloves and sliced onions |
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3
Done
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cook stirring frequently until the onions turn soft and golden brown. Once ready take the black cardamom out of the pan and discard |
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4
Done
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add the garlic, ginger, green chillies and ground pepper and fry for 30 seconds |
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5
Done
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add in the watered down tomato paste. stir through and allow to fry for a further 30 seconds to reduce the bitterness |
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6
Done
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add your marinated choice of protein along with the marinade back and continue to fry on medium heat for 5 minutes stirring frequently so that it does not stick at the bottom |
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7
Done
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add the boiling water and stir well then add the almond powder and sugar, stir through and cook through and you see oil floating on top. Turn of the heat and stir through the naga pickle if using |
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8
Done
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place a small piece of charcoal directly over a flame. Turn the charcoal using tongs so that the flame reaches all the sides of the charcoal. Now place a metal bowl or aluminium foil in the curry and add the charcoal with tongs into the centre of the bowl. drizzle over the ghee and immediately put a lid on the pan. |
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9
Done
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Let it smoke for 1-3 minutes. |
