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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.
For 4 servings
Marinate the Chicken
Prepare the Cashew Paste
Cook the Gravy Base
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.
This gujarati recipe takes 65 minutes to prepare and yields 4 servings. At 411.71 calories per serving with 27.8g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Chicken
Simmer the Curry
Finish and Smoke the Curry (Dhungar Method)
Garnish and Serve
Replace the chicken with 400g of paneer cubes or a mix of vegetables like potatoes, cauliflower, and peas. Add the paneer in the last 5-7 minutes of simmering to keep it soft.
Substitute the cashew paste with 2 tablespoons of roasted gram flour (besan) mixed with a little water to form a paste. Add it after cooking the tomatoes and cook for a few minutes before adding the chicken.
For an even richer and creamier texture, you can substitute half of the curd in the marinade with malai (clotted cream) or increase the amount of fresh cream at the end.
Chicken is a high-quality lean protein source, essential for building and repairing tissues, muscle growth, and maintaining overall body function.
The use of spices like turmeric, ginger, and garlic provides potent anti-inflammatory and antioxidant compounds that can help combat oxidative stress and support a healthy immune system.
Cashew nuts contribute monounsaturated fats, which are beneficial for heart health. They also provide essential minerals like magnesium and copper.
Chicken Angara Surti can be part of a balanced diet. It is high in protein from the chicken. However, it also contains a significant amount of fat from oil, cashews, and optional cream. To make it healthier, you can reduce the amount of oil and skip the fresh cream.
One serving of Chicken Angara Surti (approximately 350g) contains around 450-550 calories, depending on the amount of oil and cream used and whether the chicken is bone-in or boneless.
Yes, you can. The dish will still be a delicious and spicy chicken curry. However, it will not have the characteristic smoky 'Angara' flavor which is the highlight of this recipe. Alternatively, you can add a few drops of liquid smoke if available.
You can use blanched almonds or melon seeds (magaz) to make the paste for a similar creamy texture. For a nut-free option, use 2 tablespoons of roasted gram flour (besan) or thick coconut milk.
Leftover Chicken Angara can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat thoroughly before serving.
Yes, traditionally this dish is on the spicier side. The heat comes from the red chili powder and green chilies. You can easily adjust the spice level by reducing the quantity of these ingredients to suit your preference.
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