Angara Chicken Gravy
Description
Angara Chicken Gravy is a rich, spicy chicken curry infused with bold Angara masala, fried onions, tomatoes, and creamy yogurt. A fragrant aromatic spice mix of mace, cardamom, cinnamon, and nutmeg adds depth, while an optional charcoal smoke gives the dish its signature smoky flavor. Finish with fresh coriander, butter, and cream for a restaurant-style curry that pairs beautifully with naan, roti, or rice.
Chicken Gravy
Aromatic Spice Mix
Optional Angara Smoke
Instructions
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Dry-roast the mace blades, green cardamoms, cinnamon stick, and whole nutmeg for the aromatic spice mix.
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Allow the roasted spices to cool, then grind them into a fine powder.
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Marinate the chicken with the fried onions, tomato puree, yogurt, ginger-garlic-green chilli paste, Kashmiri chilli powder, Angara Masala, salt, Kasoori methi, lemon juice, and oil for at least 30 minutes.
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Cook the marinated chicken in a heavy-bottomed pan over medium heat until the masala thickens and the oil separates.
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Add 1½–2 cups hot water, cover, and simmer on low until the chicken is tender.
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Sprinkle in ½–1 tsp aromatic spice mix and simmer for 2–3 minutes.
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Finish with butter and cream, if using.
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Garnish with fresh coriander and serve.
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Optional Angara Smoke
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Place a small bowl in the pan.
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Add a hot charcoal piece to the bowl.
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Drizzle a few drops of ghee over the charcoal.
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Cover immediately and smoke for 3–5 minutes before serving.
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