A fiery and smoky chicken curry from Surat, Gujarat. Tender chicken pieces are cooked in a rich, spicy tomato-onion gravy and infused with the distinct aroma of charcoal smoke. A restaurant-style dish that's surprisingly easy to make at home.
Prep25 min
Cook40 min
Soak60 min
Servings4
Serving size: 1 cup
383cal
33gprotein
16gcarbs
Ingredients
500 g Chicken (Curry cut, bone-in or boneless)
0.5 cup Curd (Full-fat, whisked until smooth)
1.5 tbsp Ginger Garlic Paste
1 tsp Kashmiri Red Chili Powder (For color)
0.5 tsp Red Chili Powder (Adjust to spice preference)
A classic Gujarati flatbread, Rotli (or Phulka) is incredibly soft, thin, and puffs up beautifully. Made with just whole wheat flour, water, and a touch of salt, it's the perfect everyday bread to accompany any sabzi, dal, or curry.
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large mixing bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, Kashmiri red chili powder, regular red chili powder, turmeric powder, coriander powder, garam masala, 1 tsp of salt, and lemon juice.
Mix thoroughly to ensure each piece of chicken is well-coated with the marinade.
Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for a more intense flavor.
2
Prepare the Cashew Paste
Drain the soaked cashew nuts.
Transfer them to a small grinder or blender with 2-3 tablespoons of water.
Blend until you achieve a completely smooth, creamy paste. Set aside.
3
Cook the Gravy Base
Heat vegetable oil in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the color and flavor of the gravy.
Add the tomato puree and the remaining 0.5 tsp of salt. Cook for 7-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.
4
Cook the Chicken
Add the marinated chicken along with all the marinade to the pan.
Increase the heat to medium-high and cook for 5-7 minutes, stirring continuously, until the chicken is sealed and lightly browned on all sides.
Stir in the prepared cashew paste and the slit green chilies. Cook for another 2 minutes, mixing well to combine everything.
5
Simmer the Curry
Pour in 1 cup of warm water and stir to combine. Bring the gravy to a gentle boil.
Reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 15-20 minutes, or until the chicken is tender and cooked through.
Stir once or twice during simmering to prevent the gravy from sticking to the bottom.
6
Finish and Smoke the Curry (Dhungar Method)
Turn off the heat. Stir in the crushed kasuri methi and the optional fresh cream.
Using tongs, hold the piece of charcoal over a direct gas flame until it is red hot and glowing.
Place a small steel bowl or a piece of aluminum foil in the center of the curry. Carefully place the hot charcoal in it.
Pour the ghee directly onto the hot charcoal. It will immediately start to smoke profusely.
Quickly cover the pan with a tight-fitting lid to trap the smoke. Let it infuse for 5-7 minutes.
Carefully remove the lid (away from your face) and discard the bowl with the charcoal.
7
Garnish and Serve
Garnish the Chicken Angara with freshly chopped coriander leaves.
Serve hot with naan, roti, or steamed basmati rice.
292cal
8gprotein
44gcarbs
11gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed)
0.5 tsp Salt
1 tbsp Oil (Any neutral vegetable oil)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine 2 cups of atta and 1/2 tsp of salt.
Add 1 tbsp of oil and mix it into the flour with your fingertips.
Gradually add lukewarm water, a little at a time, and begin to gather the flour to form a dough.
Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until you have a soft, smooth, and pliable dough. It should be softer than puri dough but not sticky.
2
Rest the Dough
Cover the dough with a damp kitchen towel or a lid.
Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotlis.
3
Divide and Roll
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it slightly, and dip it in the dry atta for dusting.
On a clean, flat surface (patlo/rolling board), roll the ball into a thin, even circle of about 6-7 inches in diameter. Use minimal flour for dusting to avoid making the rotli dry.
4
Cook the Rotli on the Tawa
Heat a tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
Carefully place the rolled rotli on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
Using tongs, flip the rotli. Cook the other side for about 30-40 seconds, until light brown spots appear.
5
Puff the Rotli on Direct Flame
Using tongs, carefully lift the rotli off the tawa and place it directly on a high gas flame.
The rotli will puff up like a balloon within seconds.
Immediately flip it to cook the other side on the flame for just 2-3 seconds.
Remove from the flame.
6
Finish and Serve
Place the hot, puffed rotli in a casserole or on a plate and immediately brush the top with melted ghee.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
