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Hand-Churned Pot Murgh Angara Style
🇮🇳 Indian

Hand-Churned Pot Murgh Angara Style

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Solan cooking — Hand-Churned Pot Murgh Angara Style brings a hand-churned touch with a classic angara style finish. About 55 minutes from fridge to table.

Prep 25 min Cook 30 min Serves 2 Easy

Ingredients

  • Chicken500 g, curry cut
  • Garam Masala1/2 tsp
  • Saltto taste
  • Coriander Powder1 tsp
  • Turmeric Powder1/2 tsp
  • Red Chili Powder1 tsp

Optional extras

  • Fresh Cilantro2 tbsp, chopped
  • Curry Leaves1 sprig

Instructions

  1. 1

    Rinse and prep the main ingredient; pat dry.

  2. 2

    Bloom whole spices in hot oil until aromatic.

  3. 3

    Build the masala base with onion, tomato, and paste.

  4. 4

    Fold in the main ingredient and coat evenly.

  5. 5

    Add liquid (water, stock, or yogurt) and simmer gently.

Chef's tip

Keep the flame medium — rushing browns the base too fast.

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