Chicken Angara | Angara Tangdi Kabab

Chicken angara kabab dry recipe - restaurant style angara tandi kabab, easy chicken roast.

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Chicken Angara | Angara Tangdi Kabab

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.

Prep Time10

Cook Time20

Course: Appetizer, Dinner

Cuisine: Indian

Diet: Gluten Free

Servings:

Calories: 205kcal

Author: Kushi

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 tsp Red chile powder, 1 tsp Garam masala powder, 1 tsp Salt, ½ tsp Turmeric, 2 tbsp Ginger garlic and green chili paste; check tips, 2 tbsp Yogurt, 1 tbsp Lemon juice
Marinate for 30 minutes to atleast 2 hours.
Heat oil in a pan on medium flame.
2 tbsp 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 tbsp 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

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.

Nutrition