Chicken Barrah

One of the most popular dishes of Delhi, Chicken Barrah has a peculiar taste and can be easily prepared at home. It is a dish which requires a good amount of time for marination. You will be amazed to know that this chicken recipe tastes best when it is kept overnight after getting cooked in the fridge. This chicken recipe is a part of Mughlai cuisine and is great for special occasions and festivals.

Best enjoyed with roomali roti, you can prepare this delicious dish in just 30-40 minutes once it is marinated. So, what are you waiting for? Try this amazing dish and enjoy with your loved ones!

INGREDIENTS

1 kilograms chicken

1 tablespoon lemon juice

1 tablespoon butter

2 onion

1/2 tablespoon garlic paste

1 handful coriander leaves

1 cup yoghurt (curd)

1 tablespoon chaat masala powder

1/2 tablespoon salt

1 tablespoon Kashmiri red chilli

1/2 tablespoon garam masala powder

1/2 tablespoon cumin powder

1/2 tablespoon dry mango powder

1/4 teaspoon edible food color

3 tablespoon refined oil

5 tomato

2 onion

4 tablespoon fresh cream

1 tablespoon cashew nut paste

1/2 tablespoon salt

1/2 teaspoon red chilli powder

1/2 tablespoon kasoori methi powder

1/3 tablespoon cumin powder

1/2 teaspoon dry mango powder

1/2 teaspoon chaat masala powder

1/3 teaspoon garam masala powder

1/4 teaspoon edible food color

2 tablespoon vegetable oil

1 tablespoon butter

0 water as required

1/2 tablespoon ginger paste

3 green chilli

1 tablespoon almond paste

How to make Chicken Barrah

Step 1

To prepare this delicious chicken recipe, first prepare the marinade. For the same, roughly chop onions and fry them in a little oil. Once done, grind them to a fine paste and keep aside. Next, grind together fresh coriander leaves and green chillies to make a paste and keep it aside too. Then, grind the tomatoes to make a thick tomato paste. Take a small bowl and mix together cashews and almond paste. Your marinade ingredients are ready.

Step 2

Wash and clean the chicken, then cut into pieces. Next, add all the marinade ingredients in it and rub well, keep in the fridge for 2 hours or more. (Note; Keeping chicken overnight will result in more taste.)

Step 3

When the chicken is marinated, put a pan over medium flame and heat oil in it. When the oil is hot enough, add the marinated chicken and cook for 2-5 minutes. Then, close the lid of the pan and cook the chicken until all the water is removed. Now, heat the rack and grill the chicken in it. Once done, keep aside until required.

Step 4

Once the chicken is cooked, put a kadhai over medium flame and heat oil and butter in it. Let this butter-oil mixture heat for a few seconds. Once it is hot, add the ginger-garlic paste in it and saute for 2 minutes. Next, add tomato paste in the kadhai and the remaining paste of 2 onions. Mix well and cook the onion-tomato mixture for 2 to 3 minutes. Now, add all the masalas except kasoori methi and mix well. Cook for a minute and then add fresh cream along with cashew paste, mix well and cook for 3 minutes.

Step 5

Finally, add kasoori methi in it and mix well once again. Add water for some gravy as per your requirement and stir well. Cook the chicken in this gravy for about 5 minutes on low to medium heat.

Step 6

Finally, heat the coal side by side. Once it is hot enough, keep a bowl in the centre and add the heated coal in it. Add some oil or ghee over it and when the smoke is coming out, close the lid for 15 minutes. After that remove the bowl and close the lid. Your Chicken Barrah is ready, transfer in a large bowl and serve hot with roomali roti. (Note: If you want to make your Barrah tastier then keep it in the fridge for overnight.)