Angara Chicken Masala


“Salt, Red Chilli, Coriander, Cumin, Sugar, Paprika, Ginger, Garlic, Maltodextrin, Onion, White Pepper, Turmeric, Black Pepper, Acid (Citric Acid), Clove, Big Cardamom, Green Cardamom, Mustard, Cinnamon, Fenugreek, Carom, Arti cial Barbecue
Flavoring, Anticaking Agent (Silicon Dioxide), Arti cial Food Colors (E-129, E-110). Allergen Advice: Contains, Mustard.
May Contain traces of Soy.”

Serving Suggestion

“Garnish with Green coriander and Ginger julienne. Serve with naan, chapatti or paratha and puri. Serving for 5 – 6 people. (1 packet 50g)”

Preparation Time

11/2 hour.

Categories: ,

Steps of cooking

  1. In a bowl add chicken, Mehran Ginger & Garlic Paste, yogurt, tomato puree, fried onion, fresh cream, almond paste, lemon juice and Mehran Angara Chicken Masala and mix well. Keep aside and let it marinate for 1 hour.
  2. In large pan heat oil, add marinated chicken and fry for few minutes. Then add green chilli. Add ½ cup of water, cover and cook on medium ame until meat becomes tender and oil separates.
  3. Place a small piece of charcoal directly over a full ame. Turn the charcoal using tongs so that the ame reaches all the sides of the
    charcoal. Now place a metal bowl/aluminium foil in the prepared chicken curry and transfer the blazing charcoal with tongs into the center of the bowl. Now take a tsp of oil/ghee and drop it over the charcoal, immediately put a tight lid on the pan. Let it smoke for 5-10 minutes until smoke trapped inside and infuse smoky avor to the dish. (Remove charcoal before serving).

Also Available in

Export/Local Items Grammage Packing Size
Export Recipe Mix 120g, 100g X48
Export Recipe Mix 60g, 50g, 45g X48
Local Recipe Mix 120g, 100g X72
Local Recipe Mix 60g, 50g, 45g X144
Local Recipe Sachet 30g, 25g X144


There are no reviews yet.

Be the first to review “Angara Chicken Masala”

Your email address will not be published.