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Explore Chicken Angara Recipe | चिकन अंगारा | Chef Sanjyot Keer with 568,137 views, 9,891 likes, and 170 comments. Experience the impact of this video content that has captured audience attention.

Full recipe for Chicken Angara Prep time: 15 minutes Cooking time: 30 minutes Serves – 4 Ingredients: • Oil 1 tbsp • Cinnamon stick 1 inch • Cloves 3-4 nos. • Green cardamom 2-3 nos. • Kashmiri red chillies 4-5 nos. • Black peppercorns 1 tsp • Onions 2-3 medium size (sliced) • Ginger 1 inch • Garlic 4-5 cloves • Green chillies 1-2 nos. • Cashew 6-7 nos. • Tomatoes 4-5 medium size (sliced) • Salt to taste • Water 50 ml For marination • Chicken 250 gm • Red chilli paste 2 tbsp • Ginger garlic paste 1 tbsp • Coriander powder 1 tbsp • Cumin powder (Jeera powder) 1 tsp • Turmeric powder (Haldi powder) ½ tsp • Garam masala 1 tsp • Lemon juice 1 tsp • Salt to taste • Ghee 1 tbsp • Oil 1 tbsp • Cumin seeds (jeera) 1 tsp • Bay leaf 1-2 nos. • Ginger garlic paste 1 tbsp • Turmeric powder (haldi powder ½ tsp • Red chilli powder 1 tbsp • Coriander powder 1 tbsp • Cumin powder (jeera powder) 1 tsp • Salt to taste • Capsicum ½ cup (diced) • Onion ½ cup (petals) • Garam masala 1 tsp • Fresh coriander 1 tbsp Method: • Heat oil in a wok, add all the whole spices and sauté for a minute. • Add the onions and cook until translucent, add ginger, garlic, green chillies, cashew and sauté for 2-3 minutes. • Add tomatoes, salt and cook until mushy. • Add water and cool down to the room temperature. Grind to a fine paste. • In a mixing bowl add the chicken, ginger garlic paste, red chilli paste and all the powdered spices, lemon juice, salt to taste and mix them well. • Marinate it for 10 -15 minutes. • Heat ghee in a pan and cook the marinated chicken for 6 – 7 minutes. • Heat oil in a wok, add cumin seeds, bay leaf, ginger garlic paste and sauté for 1-2 minutes. • Add the strained tomato onion paste by using a strainer. Add the powdered spices, salt to taste and cook for 4-5 minutes. • Add the diced capsicum, onion petals and the cooked chicken. Further cook it for 4-5 minutes. • Add garam masala and freshly chopped coriander leaves. • To elevate the flavor, smoke it, by placing a slice of onion over the dish and place live charcoal + ghee over it to avoid the ashes mixing with chicken. • Smoke and Serve hot with naan, roti and rice. Join us on: Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Follow Chef Sanjyot Keer Here: Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNLP Twitter - https://goo.gl/lDfrrQ

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