Chicken Angara Recipe by Shireen Anwar
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
As the recipe title suggest its hot and spicy chicken recipe that is great for all non-vegetarians who loves spicy foods. Its dry chicken curry, in this recipe use of kashmiri chilli paste gives particularly spicy taste and texture. You can also give charcoal smoke to Chicken Angara for barbecued aroma. Must try Chicken Angara recipe by Shireen Anwar !!
Course:
Main Course
Cuisine:
Indian, Pakistani
Keyword:
30 min meals, Chicken, Chicken Curry, Quick and Easy, spicy
Servings: 4
Ingredients
- 500 gm boneless chicken
- 1 cup chopped onion
- 1 tbsp chopped ginger
- 1 tbsp chopped garlic
- 1/2 cup vegetable oil
- 1 tsp coriander powder
- 1 tsp all spice
- 4 green chilies thinly sliced
- 6 kashmiri red chilies soaked & ground
- 2 tbsp almond paste
- 3 tbsp tomato paste
- salt to taste
- 2 tbsp coriander leaves finely chopped
- Lemon wedges to garnish
Cooking Method
-
Heat oil in a pan or deep skillet.
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Add chopped onion and cook for 3-4 minutes or until soft.
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Now add ginger and garlic and fry for 2 minutes until light brown.
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Add red chili paste, coriander powder,all spice powder and tomato paste.
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Cook and stir for 5 minutes.
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Place chicken pieces in it.
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Cover with a lid and cook for 15 minutes or until chicken is tender.
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Take it out in a serving bowl.
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Garnish with fresh coriander, green chilies and lemon wedges.
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Chicken Angara is ready to serve.
Serving Suggestions
Serve with Naan and salad.
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