Chicken Barra

Name: Chicken Barra
Total time: 2700 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 500 gms chicken with bones; 2 tbsp yogurt or dahi; 1 tbsp malai or fresh cream; 1 tsp black pepper powder; 1/2 tsp garam masala powder; 1 tbsp ginger garlic paste; 2 tsp vinegar; 1/4 tsp salt; 2 onions chopped; 7-8 cashewnuts; 3 tbsp yogurt; 2 tbsp malai or fresh cream; 1 tbsp ginger garlic paste; 1 tsp kasoori methi; 4-5 :green chillies paste; 1 tsp sesame seed paste; To taste salt; 1 tsp Meat Masala; 1 tsp coriander powder; 1 tbsp coriander chopped; 1 tsp red chilli flakes; 2 tbsp refined oil; 1 tbsp clarified butter(ghee); 1 Coal for smoke; 1 tsp ghee on heated coal

Kumkum Chatterjee @cook_12055532

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Chicken Barra is a classic Mughlai dish with a white creamy gravy and grilled to perfection.The roasted and smokey flavour imparts a delicious taste to this authentic recipe.Pair it with butter naan, tandoori roti, phulka or jeera rice and enjoy in lunch or dinner.

Kumkum Chatterjee @cook_12055532

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Ingredients

45 minutes

3 servings

500 gmschicken with bones
For marination:
2 tbspyogurt or dahi
1 tbspmalai or fresh cream
1 tspblack pepper powder
1/2 tspgaram masala powder
1 tbspginger garlic paste
2 tspvinegar
1/4 tsp salt
For gravy :
2onions chopped
7-8cashewnuts
3 tbspyogurt
2 tbspmalai or fresh cream
1 tbspginger garlic paste
1 tspkasoori methi
4-5:green chillies paste
1 tspsesame seed paste
To taste salt
1 tspMeat Masala
1 tspcoriander powder
1 tbspcoriander chopped
1 tspred chilli flakes
2 tbsprefined oil
1 tbspclarified butter(ghee)
1Coal for smoke
1 tspghee on heated coal

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Steps

45 minutes

1

For marinating chicken,add curd,malai or fresh cream,ginger garlic paste,black pepper powder,garam masala powder, vinegar, salt and mix well. Blend masala well with chicken.Cover and refrigerate for 1 hour.
2

Heat 1 tsp butter or clarified butter in a non-stick pan.Add marinated chicken and cook on high flame for 5 minutes. Reduce heat and cook covered on low flame for 5 minutes till all moisture is absorbed.Grill the chicken pieces till roasted perfectly.
3

For the gravy,heat oil in a pan and lightly fry the onion and cashewnuts. Set aside to cool. Grind the fried onion,cashewnuts,sesame seeds alongwith green chillies,curd,fresh cream or malai and blend to a smooth paste.Heat 1 tbsp ghee in a pan and lightly fry minced garlic. Add the blended onion cashewnut paste.Add kasuri methi,2 chopped green and red chillies,coriander powder, meat masala,salt to taste and fry stirring continuously so that masala doesn't stick at the bottom.
4

Add the roasted chicken,1 tsp fresh cream and give it a toss.Add 1/4 th cup water and cook in low flame for 2-3 minutes. Garnish with chopped coriander and red chilli flakes. Heat a coal on open flame.Place it in a steel bowl,add a teaspoon of ghee on it and place the bowl in the curry. Immediately lock the smoke in the gravy with a lid for 5 minutes to infuse the smokey flavour in the chicken.
5

Serve hot and enjoy with naan, tandoori roti, phulkas or jeera rice in lunch or dinner.