Chicken Angara is a super simple and easy-to-make spicy Indian chicken appetizer loaded with flavors. The chicken is marinated in a combination of spices and then roasted to perfection.
Angara tangdi kabab
This chicken angara dry or restaurant-style tangi kabab (kebab) can be easily made at home with basic spices and chicken leg pieces of your choice (thighs or drumsticks). Angara chicken dry uses a different combination of spices and preparation from the regular chicken tikka. Vegetarians can try the same tangdi kabab or Angara recipe with paneer.
You can also try our popular butter chicken, simplest chicken handi, and the most loved chicken biryani recipe.
Ingredients
Chicken: Use any chicken leg pieces, thighs, or drumsticks.
For the marinade: Chile powder, garam masala powder, salt, turmeric, ginger garlic paste, yogurt, lemon juice, oil and herbs like mint or lemon leaves.
Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
- Add chicken pieces, red chile powder, garam masala powder, salt, turmeric, ginger-garlic-green chilie paste, yogurt, and lemon juice, and mix well until each piece is coated in the masala.
- Marinate for 30 minutes to atleast 2 hours.
- Heat oil in a pan on medium flame.
- Place marinated chicken and cook undisturbed for 5 to 6 minutes.
- Flip and cook for about 5 to 6 minutes. Add mint leaves, and any leftover marinade on top of the drumsticks.
- Flip and cook for another 3 to 4 minutes.
- Cook the sides of the drumsticks for 3 minutes. The total cooking time is about 20 minutes. For a better understanding, you can check the video below on the making of Angara chicken.
Tips
To get that smoky restaurant-style flavor:
- Place a piece of charcoal or cinnamon stick directly on the flame.
- Once it becomes hot, place a small bowl in the center of the pan where you have roasted chicken.
- Add this hot piece of charcoal and drizzle a teaspoon of ghee on top of it.
- Cover the pan immediately.
- Keep it covered for 3 to 4 minutes so that it absorbs the flavor.
- Discard the charcoal, remove the bowl, and then serve.
I have freshly made the ginger garlic green chile paste. You can either finely chop and add them to the marinade or make a paste and add. Adjust to your liking.
Serving suggestions
- This can be served as an appetizer or a side with rumali roti, naan, chapati, etc.
- You can also serve it with steamed rice, jeera rice, or ghee rice.
More appetizer recipes
Recipe card
Chicken Angara | Angara Tangdi Kabab
Equipment
Ingredients
- 500 g Chicken pieces drumsticks or thighs
- 2 teaspoon Red chile powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Salt
- ½ teaspoon Turmeric
- 2 tablespoon Ginger garlic and green chili paste; check tips
- 2 tablespoon Yogurt curds
- 1 tablespoon Lemon juice
- 2 tablespoon Oil
- 1 tablespoon Mint leaves or Coriander leaves finely chopped
Instructions
- Add chicken pieces, red chile powder, garam masala powder, salt, turmeric, ginger-garlic-green chilie paste, yogurt, and lemon juice, and mix well until each piece is coated in the masala.500 g Chicken pieces, 2 teaspoon Red chile powder, 1 teaspoon Garam masala powder, 1 teaspoon Salt, ½ teaspoon Turmeric, 2 tablespoon Ginger garlic and green chili paste; check tips, 2 tablespoon Yogurt, 1 tablespoon Lemon juice
- Marinate for 30 minutes to atleast 2 hours.
- Heat oil in a pan on medium flame.2 tablespoon Oil
- Place marinated chicken and cook undisturbed for 5 to 6 minutes.
- Flip and cook for about 5 to 6 minutes. Add mint leaves, and any leftover marinade on top of the drumsticks.1 tablespoon Mint leaves or Coriander leaves
- Flip and cook for another 3 to 4 minutes.
- Cook the sides of the drumsticks for 3 minutes. The total cooking time is about 20 minutes. For a better understanding, you can check the video below on the making of Angara chicken.
Video
Notes
- Place a piece of charcoal or cinnamon stick directly on the flame.
- Once it becomes hot, place a small bowl in the center of the pan where you have roasted chicken.
- Add this hot piece of charcoal and drizzle a teaspoon of ghee on top of it.
- Cover the pan immediately.
- Keep it covered for 3 to 4 minutes so that it absorbs the flavor.
- Discard the charcoal, remove the bowl, and then serve.
Nutrition
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