Chicken​ Angara

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Chicken Angara is a recipe made during special occasions in Pakistan and India. The Angara means burning coal. The recipes itself involves the procedure of burning charcoal and giving a smoky flavor to the chicken. This recipe requires very fewer ingredients and the Angara masala can be used for a different recipe than chicken as well.

Marinating chicken is must, marinate at least for 10 to 15 mins. Chicken gets its smoky flavor from charcoal. So when the chicken is into marination, the add on the procedure is to burn charcoal and place an aluminum foil or steel Katori in middle of the marinated chicken, place the burning charcoal on it and add a tsp spoon of ghee or oil, immediately cover before the smoke escape.

I make Achari masala in good quantity so can be used immediately when required, which saves time in a hurry. It can be stored in a glass jar for about six months. A key behind fresh aromatic masala is that it should be roasted on low flame and crisp. Whenever you want to use, use with a dry spoon, it should not get moist and always be kept in dark and glass container for its shell life.

Let’s see what all is required. I have cooked for 1 pound of chicken, adjust the masala quantity according to the proportion of chicken or if you are making to store it.

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1 lb chicken

1 to 2 tbsp oil or butter

2 large onions

3 large tomatoes

1 tbsp yogurt

2 tbsp ginger garlic paste

1/2 tsp turmeric powder

1 tsp garam masala

1 tsp kasoori methi (dry fenugreek leaves)

2 to 3 bay leaves

1 tsp paprika

Ingredients for dry Achari masala.

1 tbsp coriander seeds

1/2 tbsp cumin seeds

4 to 5 cloves

3 to 4 black pepper

2-inch cinnamon stick



  • In a thick bottom pan roast all the dry ingredients. Roast one by one will be better. Till it leaves aroma.
  • Let it cool and then using mixer grinder turn the dry ingredients into a powder.
  • Marinate chicken with 1 tbsp of ginger garlic paste, yogurt, salt, and achari masala. Let it marinate for 10 to 15 minutes, the more the better.
  • burn coal to red, place a small Katori and place in between the marinated chicken. Put a tsp of ghee on burning charcoal and keep covered. Do not let smoke escape. This will give the chicken a nice aroma of smoke.
  • Heat a thick bottom kadai, pour oil or ghee, when it heats add the marinated chicken without it juices and fry it on high flame till it gets coated brown.
  • Remove from kadai and in the same kadai put chopped onion and cook till translucent followed by remaining 1 tbsp ginger garlic paste.
  • Let the ginger garlic paste be free from raw flavors, add tomato puree into it, followed by turmeric and paprika. Cook till it leaves the oil.
  • Add the fried chicken into it and the juice of marination into it.
  • Let it cook for 2 to 3 min on medium flame covered. Add yogurt and garam masala later and cook for more 3 to 4 minutes.
  • Adjust the consistency accordingly by adding water or no water.
  • Crush kasoori methi on it and cover.
  • Garnish with coriander leaves if needed.
  • Enjoy eating with rice, paratha, roti or bread. Will relish it anyways.