Chicken Angara Kabab Recipe | How to Make Chicken Angara Kabab

Complete information about Chicken Angara Kabab Recipe | Learn to make the Chicken Angara Kabab Recipe at Home | Indian Chicken Recipes

If you love the kebabs and tikkas served in restaurants, this guide will help you make the best Angara Kebabs at home. Kebabs are more popular in most parts of the world. Angara Kebab is one such popular chicken kebab which is spicy, succulent. This one is for all the foodies out there who love some extra hot and spicy kebabs. (Chicken Angara Kabab Recipe)

Chicken Angara Kebab is an upgraded version of the popular Chicken Tikka. Some extra spices are used here to make the kebabs more spicy than chicken tikka. This kebab is cooked over charcoal in an earthen oven till it becomes crisp and golden. Angara is a Sanskrit word which means burning coal. Hence this kebab is called Angara Kebab which means it is made and cooked using burning coals. Cooking on charcoal fire gives extra smoky flavor which is a plus point for this kebab. This is not possible at home in an oven or stove top. So you can use the traditional dhungar method to give it a smoky flavour.

What is Chicken Angara Kebab?

Angara Kebab is a spicy and hot chicken kebab traditionally cooked over charcoal. This is a spicy version of chicken tikka made with a yogurt based marination of Kashmiri red chilli paste and other spices. This is a chicken angara dry recipe.

Angara in Angara Kebab is a Sanskrit word which means burning coal, which is hot. Angara Kebab is a succulent, succulent and tender kebab served with green chutney and sprinkled with chaat masala.

Traditionally, Chicken Angara Kebabs are cooked in a charcoal tandoor till crisp and golden. Boneless chicken legs are generally used to make this kebab which makes it juicy and tender.

What to serve with this kebab?

Chicken Angara Kebab is served with restaurant style green chutney. Serve with some fresh onion slices or sliced ​​onions with a slice of lemon. You can serve these kebabs with fresh salad and butter naan for a complete satisfying meal. You can also serve it as a side dish with chicken biryani or other flavored rice. Before serving, squeeze some lemon juice and sprinkle chaat masala over the kebabs.

Read this also : All Chicken Biryani Recipes in English | Indian Chicken Recipes

What to do with the leftover Angara Kebab?

Don’t worry if you have some kebabs left over. You can use them to make many other delicious dishes for you to enjoy.

Leftover kebabs can be stored in an airtight container in the freezer for 5 to 7 days.

Chicken Angara Kebab Recipe Preparation Time:

The Chicken Angara Kebab recipe takes 20 minutes to prepare the ingredients. After prep, the recipe takes 20 minutes to cook, 40 minutes in total. This dish is sufficient for 3-4 members if prepared with the method given below.

Chicken Angara Kebab is a spicy and hot kebab made by marinating boneless chicken in yogurt spiced with herbs and spices.

Read this also : All Chicken Recipe In English | Indian Chicken Recipes

Chicken Angara Kabab Recipe | How to Make Chicken Angara Kabab

Material:

• 250 g boneless chicken legs or breasts
• 1/2 cup curd
• 2 tbsp Kashmiri red chili paste
• 1 tbsp red chili powder
• 1 tbsp garam masala
• 1 tbsp cumin powder
• 1 tbsp ginger garlic paste
• 1 tsp chaat masala
• 1/2 tsp red chili pieces
• 1 medium lemon for juice
• 1/2 tsp finely chopped garlic
• 1/2 tsp ginger finely chopped
• 1/2 tsp finely chopped green chilies
• 1 tsp salt or as per taste
• 4 tbsp cooking oil or mustard oil
• melted butter for frying
• 1 charcoal for smoke (optional)

How to make Chicken Angara Kebab Recipe

• Firstly, cut the chicken into small cubes and add half the chilli, ginger garlic paste, lemon juice and a pinch of salt to it. Add little cooking oil and mix everything well. Cover and marinate for 15 to 20 minutes.
• To make Angara Kebab Masala, take curd in a bowl and add Kashmiri red chili paste, remaining ginger garlic paste, red chili powder, garam masala, cumin, chaat masala, lemon juice, red chili pieces, cooking Add oil and salt. As per taste. Make a thick and smooth paste by mixing all the things together. Add chopped garlic, ginger and green chillies and give a final mix.
• Now put the previously marinated chicken pieces in this Angara masala paste and mix well from all sides. Keep in the fridge for three to four hours or overnight.
• Preheat the oven to 240°C for 15 minutes and line a baking tray with aluminum foil. You can string the marinated chicken in an iron shell or wooden sticks. If using wooden sticks, soak them in water for thirty minutes before threading.
• While threading, keep the distance between the chickens to a minimum. This will help in even cooking on all sides. And place the chicken shavers on a baking tray and then inside the oven.
• Bake for 15 to 20 minutes or until crisp and golden. While cooking, apply a little butter in the center of the chicken shavers and turn the shavers to the other side.
• Similarly, you can cook chicken on tawa or griddle and also in charcoal tandoor.

Tips to make the best Angara Kebab:

• Follow the two step marination process to make it more flavourful and juicy.
• Always use lemon juice to marinate the kebabs. He is a good tenderer.
• Marinate the kebabs for at least 3 to 4 hours or overnight. The longer you marinate them, the more juicy, flavourful and tender they become.
• Kashmiri chilli paste is a must for the texture and taste of authentic Angara Kebab.
• Use boneless chicken legs instead of chicken breast. If using breasts, cut them into strips rather than cubes.
• While threading the chicken into the shaver, keep minimum distance between them and apply more marinade to the chicken pieces. The minimum distance helps the kebabs cook evenly from all sides.
• While serving, sprinkle lemon juice on the chaat masala kebabs to make them mouth-watering.
• Try Dhungar recipe for real taste of Angara Kebab at home without tandoor

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