Chicken Angara

Name: Chicken Angara
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: India
Ingredients: 1 tbsp deggi mirch, or any red chilli powder; 1 tsp chilli flakes; 1 tsp garam masala; 1 tsp ground turmeric; 1 tbsp dried fenugreek leaves; Juice of 1 lemon; 1 tbsp plain yogurt; ½ tsp salt; 1 tbsp neutral oil, for basting (if air frying); 5–6 tbsp neutral oil (if shallow frying); 4 medium chicken leg quarters, skin on; A few fresh coriander/cilantro leaves, chopped, to garnish; 1 tbsp neutral oil, for basting (if air frying); 5–6 tbsp neutral oil (if shallow frying); Juice of 1 lemon, to finish; A few fresh coriander/cilantro leaves, chopped, to garnish; 1 tbsp ginger and garlic paste; A few lemon slices, to garnish; 2–3 dried Kashmiri red chillies, soaked in warm water for 10 minutes; 1 tbsp ginger and garlic paste; 1 tbsp deggi mirch, or any red chilli powder; 2–3 dried Kashmiri red chillies, soaked in warm water for 10 minutes

Preparation info

Serves:
4

Difficulty
Easy
Ready in
35 min

Appears in

No Worries, Just Chicken Curries

By Suki Pantal

Published 2025

About

The word angara means “fireball” in Hindi language, reflecting this gorgeous dish’s fiery appearance and taste! I have used chicken with skin so that it becomes lovely and crispy.

I have air-fried chicken legs in this recipe, but you can use boneless chicken breasts or thigh fillets instead – simply cut them into 5–7cm/2–3in pieces and they will cook much faster in the air fryer. Chicken legs take longer to cook. I have also included an alternative recipe for pan-frying.

Ingredients

Asia
India
Main course
Gluten-free

Ingredients

Method