Angara Chicken

In our house, chicken curry is ever popular. I have made this version a few times to the delight of family. Chicken pieces benefit from a marinade of yogurt and spices. With very few onions in the house, I use birista, store bought fried onions I stash in the fridge. Mainly used as a garnish, birista has been a lifesaver on many occasions. These crisp brown onions are a convenient base for a quick curry, biriyani or a shortcut to making akuri. That slow process of cooking fresh onions to a deep golden color is redundant with the addition of birista. My friend Ambi has a source in Bombay. She plies me with a steady supply, which lasts an age in the fridge. 

The angare or firey part is the red hot charcoal nestled in the cooked chicken with a little ghee dribbled on it, which makes the charcoal smoke, adding a intangible quality to the chicken and gravy. A small trick with a huge pay off.




ANGARA CHICKEN
Serves 4
GF,WF, EF
6 skinless Chicken Thighs and Legs
1 cup Yogurt
1/2 teaspoon Turmeric
1 teaspoon Chile Powder
1 teaspoon roasted Cumin Powder
1 teaspoon Coriander Powder
1 teaspoon Garam Masala
1/2 teaspoon Kosher Salt
1 cup Birista or 1 1/2 cups chopped Onions
1 tablespoon Tomato Paste
1 teaspoon Garlic Paste
2-3 Ginger Slices 
2 tablespoons Canola Oil
1 small Charcoal brick
1/4 teaspoon Ghee
Cilantro to garnish


Whisk yogurt, spices and salt in a bowl.

Add chicken pieces into yogurt. Stab the chicken pieces with the pointy end of a knife, allowing the marinade to penetrate chicken. Let chicken marinate for 2-3 hours or overnight, if prefered.

Heat oil in a large dutch oven.

Add onions to hot oil. 

If you are using birista, lower flame and saute onions for 30 seconds. A higher flame will burn onions so watch and stir carefully. 

Turn flame to low and drop tomato paste into onions and saute for 10 seconds.

Plop garlic paste and ginger slices into birista.

Raise the flame to medium high, add chicken to onions and saute. 

Add a little water to the saucepan. Cover saucepan and cook for 30-40 minutes till chicken is tender. More water could be added if needed, as the chicken and yogurt release water as the curry cooks.

If you are using fresh chopped onions, saute them till golden brown, followed by garlic and ginger, then chicken. Saute, cover and cook till chicken is tender.

Heat a piece of charcoal over an open flame till it glows red. Place the charcoal in a small container and nestle the container in the chicken curry. 

Dribble a little bit of ghee on the charcoal. Replace the lid quickly. Allow the chicken to sit undisturbed for 10 minutes. Inhale the smoky flavor when you uncover the lid!

Garnish with cilantro and serve.

We love the smokiness that permeates the chicken. No smoke and mirrors.. its the real thing.

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