Angara Chicken Naga (Restaurant Style)
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 300g Chicken Breast
- • 3 tablespoons Plain Yoghurt
- • 2 teaspoons Coriander Powder
- • 1.5 teaspoons Lemon Juice
- • 1.5 teaspoons Kashmiri Chilli Powder
- • 1 teaspoon Garlic Paste
- • 1 teaspoon Salt
- • 1/2 teaspoon Chilli Powder
- • 1/4 teaspoon Cumin Powder
- • 1/4 teaspoon Garam Masala Powder
- • 1/4 teaspoon Turmeric Powder
- • 2.5 tablespoons Vegetable Oil
- • 1 Black Cardamom Pods
- • 2 Green Cardamom Pods
- • 2" Cassia Bark (Cinnamon Stick)
- • 2 Cloves
- • 150g sliced finely Brown/White Onion
- • 1 teaspoon Garlic Paste
- • 1 teaspoon Ginger Paste
- • 3 sliced Green Finger Chillies
- • 10 crushed Pepper Corn
- • 1 tablespoon Tomato Paste
- • 250ml Curry Base
- • 1 tablespoon Ground Almonds
- • 1/2 teaspoon Sugar
- • 1 teaspoon (OPTIONAL) Mr Naga (Hot Chilli Pickle)
- • 1 piece Charcoal
- • 1 teaspoon Ghee (Butter)
Preparation Steps
marinate your choice of protein in the marination spices for around an hour, the longer the better
Heat the oil in a large pan on a low-medium heat and add the black cardamom, green cardamoms, cinnamon, cloves and sliced onions
cook stirring frequently until the onions turn soft and golden brown. Once ready take the black cardamom out of the pan and discard
add the garlic, ginger, green chillies and ground pepper and fry for 30 seconds
add in the watered down tomato paste. stir through and allow to fry for a further 30 seconds to reduce the bitterness
add the meat along with the marinade back and continue to fry on medium heat for 5 minutes stirring frequently so that it does not stick at the bottom
add the heated curry base gravy and stir well then add the almond powder and sugar, stir through and cook through and you see oil floating on top. Turn of the heat and stir through the Naga pickle if using
place a small piece of charcoal directly over a flame. Turn the charcoal using tongs so that the flame reaches all the sides of the charcoal. Now place a metal bowl or aluminium foil in the curry and add the charcoal with tongs into the centre of the bowl. drizzle over the ghee and immediately put a lid on the pan.
Let it smoke for 1-3 minutes.