Family & Kids

Restaurant-style Chicken Angara - Recipe

Boneless chicken 1/2 kg
Green chilies sliced 4
Kashmiri red chilies (soaked and ground) 6
Onion finely chopped 1 cup
Oil 1/2 cup
Coriander powder 1 tsp
All spice 1 tsp
Ginger chopped 1 tbsp
Garlic chopped 1 tbsp
Coriander leaves 2 tbsp
Almond paste 2 tbsp
Tomato paste 3 tbsp
Salt to taste
Lemon wedges to garnish


Heat oil in a pan and fry chopped onion till soft.
Add in chopped ginger and garlic and almond paste, fry for 2 minutes.
Add ground red chili paste with coriander powder, all spice powder, salt and tomato paste, fry well adding a little water.
Add chicken pieces, cover and cook for 15 minutes till chicken is tender.
Takeout chicken in a platter.
Garnish with chopped coriander, green chilies and lemon wedges.
Serve hot with naan.

    Aaliya Khan

This article appeared in The Milli Gazette print issue of 16-31 October 2015 on page no. 22

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