Chicken Angara Recipe With Narpa Spices- Restaurant Style at Home

27, Dec 2025

Chicken Angara Recipe With Narpa Spices- Restaurant Style at Home

If at any point you have desired an Indian chicken dish that is fiery, smoky and rich, chicken angara is the recipe you should go for. It is a restaurant-style chicken curry recognized by its bright red colour, strong spices and very sweet and deep flavours. This particular usage of spices is of Narpa, the brand that is synonymous with upscale and unforgettable spices.

Ingredients (Serves 4-6)

Marination

1 kg chicken (cooked with bones)

½ cup of curd (yoghurt)

1 tbsp Narpa red chili powder

1 tsp Narpa black pepper powder

1 tsp Narpa turmeric powder

1-2 tbsp Narpa chicken masala

Salt to your liking

For Cooking

3-4 tbsp oil/ghee

2 large onions cut thinly

2-3 tomatoes that have been pureed

1 tsp ginger-garlic paste

Whole spices (optional): bay leaf, cinnamon stick, cloves

Fresh coriander leaves for garnishing

Step-By-Step Instructions

Marinate the Chicken

Put chicken pieces, curd, Narpa red chili powder, black pepper powder, turmeric, Narpa chicken masala and salt in a bowl. Mix thoroughly so that all pieces get coated equally. Then keep it covered in the fridge for at least 30 minutes.

Saute the Base

Take a large pan and put the oil or ghee on medium heat. Once it is hot, add the whole spices and let them sputter. Next, put in the sliced onions and keep frying till they turn golden brown.

Build the Masala

Put ginger-garlic paste into the onions that are now brown and let it cook for a minute. After that pour the tomato puree and cook till the masala becomes oil-free.

Add Marinated Chicken

Put the marinated chicken in the skillet with its juices. Stir the chicken well to mix with the masala. Put on the lid and cook on low flame for half an hour to forty minutes until the chicken becomes tender and properly cooked, and the sauce becomes thick.

Final Touch- Smoky Angara Flavour

To create the signature “Angara” effect, take a small piece of charcoal and heat it over the flame. Put it in a tiny bowl or on foil inside the cooked dish, add a teaspoon of ghee over it, and immediately close the lid of the pot. Smoke the chicken for 5 minutes and then take out the charcoal. This process gives the dish its unique smoky scent.

Serving Suggestions 

Pair your chicken angara with:

Butter naan, tandoori roti, or flaky paratha

Steamed basmati rice or cumin rice

Raita or salad on the side to refresh your palate

Pro Tips for Best Results

Alter the amount of Narpa red chilli and black pepper according to your heat preference.

Only use fresh Narpa spices that have a big aroma and flavor impact.

Longer marinating equals juicier chicken and deeper flavor.

Using top-notch Narpa spices and this simple-to-follow method, you can make restaurant-quality chicken angara- bold, smoky, and incredibly tasty right in your kitchen.