Angara Murg ( Fiery Chicken )

petukbong

May 10

Hello readers.

So I came across this recipe on YouTube few weeks back and I really want to recreate it . So angar literally means cinder , the recipe got its name from fiery red colour and smoky flavour that is imparted by Dhungar.

So recipe is technically served as starters so you can make a dry curry or put them on skewers and roast to make kebabs or can be cooked on berbeque.

This recipe is also called Dum ki murg,

So let's get started ,

Things you will need,

Chicken : 250 gms , ( I used boneless chicken breast but you can literally use any pieces even drum sticks or wings )
Onion : finely chopped, 1 cup
Tomatoes : roughly chopped, 1/2 cup
Salt and pepper
Oil : 2 tbsp
Curd : 150 gm
Ginger garlic paste: 2 tbsp
Bay leaves : 2
Cinnamon stick : 1"
Clove : 2-3
Green cardamom : 3
Black cardamom : 1 , crushed
Mace : 1 floret
Asafoetida ( Hing ) : 1 tsp
Turmeric powder : 1/2 tsp
Coriander powder : 1.5 tbsp
Cumin powder : 1/2 tbsp
Red chilli powder : 2 tsp
Kashmiri red chilli powder : 1 tbsp
Charcoal : 1 medium piece
Ghee : 1 tbsp

How I made it,

Heat oil in a pan and add in chopped onion
Saute at low heat till they turn translucent
Add in chopped tomatoes and cook till tomatoes are softened, add some salt
Mix curd, with all the rest of the spices
Add hot onion and tomato mixture with the oil in to the curd and mix well
Add in the chicken pieces and cover and keep for atleast 2 hours
Heat up a deep pan
Add in the marinated chicken and all the marinade
Start cooking on low flame
After5-10 mins add half a cup of warm water
Heat charcoal on fire till red hot, care fully place it in a steel bowl and keep it in the middle of the cooking chicken , pour ghee on it , it will start smoking. Cover the pot immediately. This is called Dhungar, responsible for the buttery smoky flavour.
Seal the pan and cook for atleast 15-20 mins on low heat .
Uncover, remove the bow with charcoal . Cook for another 2 mins and take it out