Chicken Angara is a North Indian smoky chicken curry that is spicy, tangy, and loaded with flavors. With the smoky flavor of the chicken, the yogurt gravy with fried onions and garlic, and that slight hint of Kasuri methi, the flavors of this curry can make anyone hungry. It is a popular dish served at many Indian restaurants. Angara means fire ball in Hindi. This Chicken Angara is fiery red hot in color and spicy and smoky taste, just like a fireball, hence the name. The good news is that you can make this restaurant-style curry at home using okhli musal brand chicken angara masala. 1. Marinate The Chicken 1 kg bone-in skinless chicken pieces (cut into 1 and ½-inch pieces) 1 cup plain yogurt (dahi, curd) ½ cup crispy fried onions 2 tablespoon ginger garlic paste ½ cup grated tomatoes 4 tablespoon okhli musal brand chicken angara masala powder to a bowl and mix well. Cover the bowl with a lid and keep it aside. Make Chicken Angara Curry Heat 3 tablespoon ghee and 3 tablespoon vegetable oil in a large pan over medium-high heat. Once the oil is hot, add 2 whole bay leaves, 3-4 cloves, and 2 whole black cardamoms to the pan and fry for 3-4 seconds. Add the marinated chicken and 2 tbsp chicken angara masala and mix well. Reduce the heat to low. Cover the pan with a lid and cook for 35-40 minutes until the chicken is cooked well. Stir a few times while cooking. Check for salt and add aditional if needed. Smoke The Chicken Curry Heat a piece of charcoal (or a cinnamon stick) on a direct flame until it is red hot Keep a small bowl in the center of the pan and keep the hot charcoal in the bowl. Drizzle 1 teaspoon ghee on top of the charcoal and immediately cover the lid of the pan. Let the curry absorb the smoke for 3-4 minutes. Discard the charcoal and remove the bowl. Garnish chicken angara with chopped cilantro (fresh coriander leaves) and serve hot.