Succulent chicken pieces in a rich yogurt based gravy, this is a North Indian curry that just needs everyday ingredients which are already available in your pantry.

This chicken gravy is smoked at the end to bring out that rustic flavour, which makes this curry even more irresistible.

The spices play an important role in the taste of this curry.

Coriander seeds, black peppercorn, cinnamon, cumin seeds, beg red chillies are dry roasted and ground into a fine powder to make this spice powder.

The fresh homemade masala always has a distant flavour because of the freshly roasted spices, and thus it always brings a sense of freshness in the curries.

You must be wondering why it is called Chicken Angara?

Well, Angara is a hindi term used for coal and this curry is also smoked with charcoal.

A charcoal is heated on direct flame until it is red hot.

Once it is hot, add it in a bowl and keep it in the middle of the chicken curry.

Drizzle 1 teaspoon ghee on top of the charcoal and immediately cover the lid of the pan.

Let the curry absorb the smoke for 3 to 4 minutes.

Remove the coal bowl and you will see that the curry will have a beautiful smoky flavour.