Chicken Angara Masala

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Tabani Chicken Angara Masala is a bold, smoky, and intensely flavorful spice blend inspired by the fiery “angara” style of cooking. Designed for those who love deep, roasted flavors, this masala brings a unique charred aroma and rich taste that sets it apart from regular chicken dishes.

Blended with powerful spices like red chili, black pepper, coriander, cumin, and smoky undertones, it creates a thick, dark, and robust gravy with a signature grilled essence. The flavor profile is spicy, slightly tangy, and packed with a smoky depth that makes every bite unforgettable.

Perfect for special meals, BBQ-style cooking, or when you want something extra bold, Tabani Chicken Angara Masala delivers restaurant-style intensity at home. It’s not just a spice mix—it’s a fiery experience of flavor and aroma.

Detailed Recipe (Chicken Angara)

Ingredients:

• 500g chicken (with bone preferred)
• 2 onions (finely chopped)
• 2 tomatoes (pureed)
• 1 cup yogurt
• 2 tbsp Tabani Chicken Angara Masala
• 1 tbsp ginger-garlic paste
• 2–3 tbsp oil or ghee
• 2–3 green chilies
• Salt to taste
• Fresh coriander

Steps:

1. Heat Oil/Ghee:
   In a pan or handi, heat oil or ghee.
2. Cook Onions:
   Add chopped onions and cook until dark golden brown (slightly roasted for smoky flavor).
3. Add Ginger-Garlic:
   Add ginger-garlic paste and sauté for 1–2 minutes.
4. Add Tomatoes:
   Add tomato puree and cook until oil separates.
5. Add Chicken:
   Add chicken pieces and cook until lightly browned.
6. Add Yogurt & Masala:
   Lower heat and add yogurt along with Tabani Chicken Angara Masala. Mix well.
7. Cook Slowly:
   Cover and cook on low heat until chicken becomes tender.
8. Enhance Smoky Flavor (Optional):
   Place a hot coal in a small bowl inside the pan, add a drop of oil, cover for 2–3 minutes to infuse smoke.
9. Final Cooking:
   Cook until gravy thickens and oil appears on top.
10. Serve:
    Garnish with fresh coriander and serve hot with naan, roti, or rice.