Chicken Barra
Chicken Barra
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt
For the Barra Gravy
- 3 tablespoons ghee or vegetable oil
- 1 large yellow onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 cup canned crushed tomatoes
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon red chili powder, or to taste
- 1 teaspoon garam masala
- 1 teaspoon kasuri methi (dried fenugreek leaves), crushed between palms
- 1/2 cup water or chicken broth
- 1 teaspoon salt, or to taste
For Garnish
- 1/4 cup red onion, thinly sliced into rings
- 2 tablespoons fresh cilantro, finely chopped
- 2 whole dried red chilies, for presentation, optional
Instructions
- 1
In a large bowl, combine the chicken pieces with plain yogurt, 1 tablespoon ginger-garlic paste, turmeric powder, 1 teaspoon red chili powder, 1/2 teaspoon garam masala, and 1/2 teaspoon salt. Mix well to ensure all chicken pieces are coated. Cover the bowl and refrigerate to marinate for at least 20 minutes, or up to 2 hours for best flavor.
⏱️ 20 min
- 2
Heat ghee or vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped yellow onion and sauté until softened and translucent, about 5-7 minutes. Do not brown.
⏱️ 7 min
- 3
Add the remaining 1 tablespoon ginger-garlic paste to the pot and cook for 1 minute until fragrant, stirring constantly.
⏱️ 1 min
- 4
Stir in the coriander powder, cumin powder, 1/2 teaspoon red chili powder, and 1 teaspoon garam masala. Cook for 1-2 minutes, stirring continuously, until the spices are aromatic. Add a splash of water if the spices start to stick.
⏱️ 2 min
- 5
Pour in the crushed tomatoes and 1 teaspoon salt. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, stirring occasionally, until the oil separates from the masala and the sauce thickens.
⏱️ 12 min
- 6
Add the marinated chicken to the pot. Increase the heat to medium-high and cook, stirring frequently, for 5-7 minutes until the chicken is seared on all sides and no longer pink.
⏱️ 7 min
- 7
Pour in the 1/2 cup of water or chicken broth. Bring to a gentle simmer, then reduce heat to low, cover the pot, and cook for 15-20 minutes, or until the chicken is tender and cooked through, stirring occasionally.
⏱️ 20 min
- 8
Stir in the crushed kasuri methi. Taste and adjust salt and spices as needed. If the gravy is too thick, add a little more water or broth to reach desired consistency.
⏱️ 3 min
- 9
Serve the Chicken Barra hot, garnished with fresh red onion rings and finely chopped cilantro. Optionally, place whole dried red chilies for presentation.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Barra
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt
For the Barra Gravy
- 3 tablespoons ghee or vegetable oil
- 1 large yellow onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 cup canned crushed tomatoes
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon red chili powder, or to taste
- 1 teaspoon garam masala
- 1 teaspoon kasuri methi (dried fenugreek leaves), crushed between palms
- 1/2 cup water or chicken broth
- 1 teaspoon salt, or to taste
For Garnish
- 1/4 cup red onion, thinly sliced into rings
- 2 tablespoons fresh cilantro, finely chopped
- 2 whole dried red chilies, for presentation, optional
Instructions
- 1
In a large bowl, combine the chicken pieces with plain yogurt, 1 tablespoon ginger-garlic paste, turmeric powder, 1 teaspoon red chili powder, 1/2 teaspoon garam masala, and 1/2 teaspoon salt. Mix well to ensure all chicken pieces are coated. Cover the bowl and refrigerate to marinate for at least 20 minutes, or up to 2 hours for best flavor.
⏱️ 20 min - 2
Heat ghee or vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped yellow onion and sauté until softened and translucent, about 5-7 minutes. Do not brown.
⏱️ 7 min - 3
Add the remaining 1 tablespoon ginger-garlic paste to the pot and cook for 1 minute until fragrant, stirring constantly.
⏱️ 1 min - 4
Stir in the coriander powder, cumin powder, 1/2 teaspoon red chili powder, and 1 teaspoon garam masala. Cook for 1-2 minutes, stirring continuously, until the spices are aromatic. Add a splash of water if the spices start to stick.
⏱️ 2 min - 5
Pour in the crushed tomatoes and 1 teaspoon salt. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, stirring occasionally, until the oil separates from the masala and the sauce thickens.
⏱️ 12 min - 6
Add the marinated chicken to the pot. Increase the heat to medium-high and cook, stirring frequently, for 5-7 minutes until the chicken is seared on all sides and no longer pink.
⏱️ 7 min - 7
Pour in the 1/2 cup of water or chicken broth. Bring to a gentle simmer, then reduce heat to low, cover the pot, and cook for 15-20 minutes, or until the chicken is tender and cooked through, stirring occasionally.
⏱️ 20 min - 8
Stir in the crushed kasuri methi. Taste and adjust salt and spices as needed. If the gravy is too thick, add a little more water or broth to reach desired consistency.
⏱️ 3 min - 9
Serve the Chicken Barra hot, garnished with fresh red onion rings and finely chopped cilantro. Optionally, place whole dried red chilies for presentation.
⏱️ 1 min