Smoke Chicken, also known as Chicken Angarey, is a flavorful dish where marinated chicken is cooked in a smoky gravy. Follow this recipe, enhanced with Bharat Smoke Chicken Masala, to create a dish that’s sure to impress your taste buds.
Ingredients:
- 500 grams chicken
- 3 large-sized onions (diced)
- 2 medium-sized tomatoes (diced)
- 100 grams yogurt (dahi)
- 2 tablespoons oil
- 1 teaspoon cumin seeds (jeera)
- 4 to 5 pieces of coal
- 1 tablespoon fresh cream
- Salt to taste
- 50 grams Bharat Smoke Chicken Masala
Method
- Marination: Clean 500 grams of chicken with water two to three times. In a bowl, mix 100 grams of yogurt and Bharat Smoke Chicken Masala. Coat the chicken evenly with this mixture and marinate.
- Gravy Preparation: In a pan, heat 2 tablespoons of oil. Add 3 large-sized onions (diced) and fry until golden brown. Add 2 medium-sized tomatoes and cook until they release oil. Grind the onion and tomato mixture into a paste and set aside.
- Preparing the base: In the same pan, add more oil and fry 1 teaspoon of cumin seeds. Add the onion and tomato paste and bring it to a boil.
- Combine and cook: Add the marinated chicken, mix well, and cover. Cook on low flame for 40-45 minutes or until the chicken is tender. Stir occasionally and add salt if required.
- Smoke the Chicken Curry: Heat 4 to 5 pieces of coal on a direct flame until red hot. Place a small steel bowl in the center of the pan and put the hot coal in that bowl. Drizzle 1 teaspoon of ghee or oil on top of the coal and immediately cover the lid of the pan. Let the curry absorb the smoke for 3 to 4 minutes. Discard the coal and remove the bowl.
- Garnish and Serve: Garnish the Chicken Angarey with 1 tablespoon of fresh cream and coriander leaves. Serve hot with bread of your choice.
