Chicken Angara Kabab served in a white plate

Chicken Angara Kabab

Chicken Angara Kabab is a fantastic party appetizer that you can make with juicy boneless chicken pieces completely doused in a special marinade. This Angara Kabab is a super easy dry Indian starter recipe perfect to make ahead.
5 from 2 votes
Print Pin
Course: Appetizer
Cuisine: Indian
Keyword: Angara Kabab, Chicken Angara Kabab
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 5 Skewers
Calories: 220kcal
Author: Meghna

Ingredients

  • 907 gms Boneless Chicken breasts or thighs cut into 2.5" chunks 2 pounds
  • 1/4 cup roughly diced garlic about 11 pods
  • 1/4 cup roughly diced ginger
  • 2 tbsp Yogurt unsweetened
  • 9 boiled dry kashmiri red chilies READ NOTES
  • 2 tbsp almond flour READ NOTES
  • 2 tbsp Tomato Paste
  • 3 tsp Mustard Oil
  • 2 tbsp Lemon Juice
  • Salt (to taste)
  • 3 tbsp ghee for basting the kabab brushing the kabab

Dry Spices for the Angara Kabab Marinade

For Dhungar

  • 1 piece charcoal
  • 1 tsp Ghee

Instructions

  • Begin by washing the chicken pieces under running tap water. Pat them dry with the help of a kitchen towel. Set aside.
  • Next, add the boiled kashmiri red chilies (READ NOTES below), diced ginger and garlic in a blender jar and make a smooth paste.
  • Take the washed chicken pieces in a large deep bottomed container. Add the kashimiri red chili paste and all the other ingredients mentioned above in the list.
  • Mix them well with the help of your hand so that all the chicken pieces are well coated with the amrinade.
  • Next, cover the pot and pop it in the fridge. Allow the chicken pieces to sit in the marinade overnight. 
  • Next, Skewer the chicken pieces in the metal skeweres, if using bamboo skewers read the notes below. Skewer the meat without any gaps, this will keep the kababs juicy and tender.
  • Once, you are done skewering all the marinated chicken pieces layer a baking tray with aluminum foil and put a cookie rack on top of the tray. Spray oil on the cookie rack and arrange the skewers evenly with enough gap inbetween each skewer.
  • Pre heat the oven to 375 degrees F and bake each side for 20 mins. Total 40 mins. After 20 mins take out the baking tray and brush a generous amount of ghee on the chicken pieces, rotate sides and bake again for 20 mins.
  • Finally broil on HIGH for 5-6 mins or until you get that charrred look. You may brush the kabab with ghee before broiling. Once they are done keep them on a large plate.

How to do Dhungar?

  • Burn a charcoal  red hot on the stove top with the help of tongs.
  • In the meantime, place a small stainless steel container in the middle of the Kabab plate.
  • Once, the charcoal becomes burning red immediately transfer it to the stainless steel container which you kept in the middle of the kabab plate.
  • Immediately pour ghee and instantly cover the plate with a tight cover that will prevent the smoke from escaping. Allow the Chicken Angara Kabab to rest in the burnt charcoal smoke for at least 10 mins.
  • Remove the cover and serve hot. Enjoy!

How to skillet roast the Chicken Angara Kabab?

  • If you want you may skip baking the Angara Kabab in the oven instead you can make a batch of fantastic kabab on the skillet or tawa.
  • Set a skillet or tawa over medium heat. Brush it with 1 tbsp ghee. Layer the skewers evenly with enough space between each skewer. Fry over medium or medium low heat roating sides after frequent intervals.
  • Brush with ghee while changing sides and allow the chicken pieces to cook well, it should take you about 15 mins on each side to get fully cooked. 
  • Next, increase the heat to high and roast them for 1 min on each side or unitl lightly charred.
  • Nest, follow the Dhungar method as mentioned above. 

Video

Notes

  1. Measuring Units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
  2. How to boil the dry Kashmiri red chilies? Set a saucepan over medium heat, add 2 cups water and 9 Kashmiri dry red chilies, cover and cook for 5 mins. Drain the water and set aside the boiled chilies.
  3. Tips for Bamboo Skewers: If you choose bamboo skewers to skewer the marinated chicken do soak the skewers in water for at least 15 mins. This will prevent them from burning or turning black while cooking the Angara Kabab.
  4. You can use almond paste instead of almond flour.
  5. How to make almond paste? soak about 6-7 almond in enough warm or hot  water for at least 20-30 mins. Remove the skin and grind them into a fine paste with 2-3 tsp water in a mixer grinder.
  6. Note: If you choose to skillet fry the chicken Angara Kabab than do cook the meat well on all sides. This needs a little bit of monitoring as the chicken might get charred quickly or over cooked. Always keep the heat on medium or medium low. Don't be tempted to increase the heat otherwise the chicken might get cooked from outside and remain raw inside.
 
Calorific details are provided by a third party application & are to be used as indicative figures only.
 
Nutrition Facts
Chicken Angara Kabab
Amount Per Serving
Calories 220 Calories from Fat 20
% Daily Value*
Fat 2.2g3%
Saturated Fat 0.5g3%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0.6g
Cholesterol 37mg12%
Sodium 760mg33%
Potassium 432mg12%
Carbohydrates 35g12%
Fiber 2.3g10%
Sugar 27g30%
Protein 15g30%
Vitamin A 1200IU24%
Vitamin C 89.1mg108%
Calcium 32mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 220kcal | Carbohydrates: 35g | Protein: 15g | Fat: 2.2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.6g | Cholesterol: 37mg | Sodium: 760mg | Potassium: 432mg | Fiber: 2.3g | Sugar: 27g | Vitamin A: 1200IU | Vitamin C: 89.1mg | Calcium: 32mg | Iron: 1.2mg