How to make Chicken Angara -

This chicken dish is very apt to serve on a special occasion.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Yogurt (दही)

Cuisine : Punjabi

Course : Main Course Chicken

Chicken Angara

Chicken Angara Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 16-20 minutes

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chicken Angara Recipe

  • Chicken cut into pieces on the bone 750 grams

  • Yogurt 1 cup

  • Ginger-garlic paste 1 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 tablespoon

  • Coriander powder 1/2 tablespoon

  • Roasted cumin powder 2 teaspoons

  • Garam masala powder 1 teaspoon

  • Red chilli paste 1 tablespoon

  • Salt to taste

  • Oil 2 tablespoons

  • Browned onions 3/4 cup

  • Tomato puree 3/4 cup

  • Almond paste 3 teaspoons

  • Cloves 4-5

  • Ghee 1 teaspoon

  • Fresh cream 3 teaspoons

  • Fresh coriander leaves chopped 1 tablespoon

  • Thin strips of ginger for garnishing

  • A fresh coriander sprig for garnishing


Step 1

Put chicken pieces in a bowl, add yogurt, ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala powder, red chilli paste and salt and mix well. Keep the bowl in the refrigerator to marinate for one hour.

Step 2

Heat oil in a non-stick pan, add marinated chicken along with the marinade, stir and cook till oil leaves the sides of the pan.

Step 3

Grind browned onions into a coarse paste.

Step 4

Add tomato puree to the pan, mix and cook for two to three minutes.

Step 5

Add browned onion paste and mix well. Add half cup of water and stir to mix. Add almond paste, mix well and cook till the chicken is fully cooked.

Step 6

Heat two pieces of coal on direct flame till very hot.

Step 7

Place the hot coal pieces in a steel katori and place the katori in the centre of the pan with chicken. Put cloves and ghee in the katori and cover the pan for two minutes.

Step 8

Remove the cover and the katori and mix well. Add cream and mix well. Add coriander leaves and mix well.

Step 9

Garnish with ginger strips and coriander sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.