If you love smoky, spicy Indian curries, Chicken Angara is one to try. This bold chicken curry gets its name from the charcoal-fired flavour that gives it a distinctive, almost tandoor-like aroma. Tender chicken is marinated in yoghurt, tomatoes, chilli and warming spices before being cooked in a rich gravy and finished with hot charcoal smoke.
I’ve kept this version straightforward without losing what makes Chicken Angara special. The spices are roasted and ground for extra depth, crispy fried onions help thicken the sauce, and a final charcoal infusion gives the curry that unmistakable smoky finish. Serve it with naan, chapatis or basmati rice for a proper curry night at home.
