Chicken Angara is another recipe of spicy dry chicken curry. Chicken angara is made with boneless chicken pieces cooked in almond and tomato paste. Amaze your friends and family by cooking deliciously perfect Chicken Angara. Follow step by step instructions of Chicken Angara recipe !!
[one_third] Prep Time:10 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 3[/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 500 gm Boneless chicken
- 3 tbsp chopped ginger
- 2 tbsp chopped garlic
- 4 onions, finely chopped
- 10-12 dry red chillies (sock in water for an hour and make a smooth paste)
- 4 tbsp Tomato paste
- 4 tbsp Almond paste
- 1 tsp Coriander powder
- 1 tsp garam masala
- salt to taste
- 4 tbsp oil
- few coriander leaves, chopped
- 2-3 green chilies, diced
- 4 lemon wedges
[/tab] [tab]Yield: 3 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Heat oil in pan and saute onion,ginger and garlic until golden brown.
Add coriander powder and garam masala Add tomato paste and saute well.
Add chilli paste and cook well.
Add almond paste and saute 5 minutes.
Add chicken pieces and salt. Cook for 15-20 minutes or until chicken is tender.
Take it into a serving dish. Garnish with copped coriander leaves and dry chillies. Angara Chicken is ready to serve.
- Serve with naan.