Restaurant-Style Chicken Barra
Restaurant-Style Chicken Barra
Ingredients
For the Marinade
- 1/2 cup fried onions
- 1/2 cup Greek yogurt
- 1 1/2 pounds boneless chicken, cut into 1-inch cubes
- 1 teaspoon salt
- 2 green chillies, chopped
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon black pepper powder
- 1 teaspoon kasuri methi, crushed
- 1 tablespoon ginger garlic paste
- 2 tablespoons oil
- 1 tablespoon lemon juice
For the Smoking
- 1 piece live charcoal
- 1 teaspoon oil, or ghee
For Cooking & Gravy
- 2 tablespoons ghee
- 1/4 cup milk
- 1/4 cup double cream
- 1/4 cup sliced onions, for garnish
- 2 tablespoons fresh coriander, chopped, for garnish
Instructions
- 1
In a blender or food processor, combine the fried onions and Greek yogurt. Blend until a smooth paste is formed.
⏱️ 2 min
- 2
Place the boneless chicken cubes in a large mixing bowl. Pour the onion and yogurt paste over the chicken. Add salt, chopped green chillies, red chili powder, turmeric powder, cumin powder, coriander powder, black pepper powder, crushed kasuri methi, ginger garlic paste, 2 tablespoons of oil, and lemon juice.
⏱️ 3 min
- 3
Mix all ingredients thoroughly until the chicken is evenly coated. Ensure every piece is well covered with the marinade.
⏱️ 2 min
- 4
Place a small, heat-proof container (like a small metal cup or a foil bowl) in the center of the marinated chicken mixture. Place a live, burning piece of charcoal into the small container. Pour 1 teaspoon of oil or ghee over the hot charcoal. Immediately cover the mixing bowl with a tight-fitting lid to trap the smoke and infuse the chicken with a smoky flavor. Let it smoke for 5 minutes.
⏱️ 5 min
- 5
Remove the charcoal and its container from the chicken. Heat 2 tablespoons of ghee in a large pan over medium heat. Carefully place the marinated chicken cubes into the hot pan, ensuring not to overcrowd the pan. Reserve any leftover marinade from the bowl.
⏱️ 2 min
- 6
Pan-fry the chicken for 10 to 12 minutes, flipping sides periodically, until each piece develops a beautiful char and is cooked through. Remove the cooked chicken from the pan and set aside.
⏱️ 12 min
- 7
In the same pan (or a separate one if preferred), add a little more oil if needed. Pour in the reserved leftover marinade. Add milk and double cream to the pan. Simmer the gravy on low heat for 3 to 4 minutes, stirring occasionally, until the oil separates from the mixture and the gravy thickens slightly.
⏱️ 4 min
- 8
Add the cooked, charred chicken pieces to the simmering gravy. Stir in the sliced onions and fresh coriander. Give it a gentle mix and simmer for a few additional seconds to allow the flavors to meld.
⏱️ 2 min
- 9
Serve the Chicken Barra hot, garnished with extra sliced red onions and fresh coriander, and optionally a drizzle of cream. It is suggested to serve with naan, salad, and a squeeze of lemon.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Restaurant-Style Chicken Barra
For the Marinade
- 1/2 cup fried onions
- 1/2 cup Greek yogurt
- 1 1/2 pounds boneless chicken, cut into 1-inch cubes
- 1 teaspoon salt
- 2 green chillies, chopped
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon black pepper powder
- 1 teaspoon kasuri methi, crushed
- 1 tablespoon ginger garlic paste
- 2 tablespoons oil
- 1 tablespoon lemon juice
For the Smoking
- 1 piece live charcoal
- 1 teaspoon oil, or ghee
For Cooking & Gravy
- 2 tablespoons ghee
- 1/4 cup milk
- 1/4 cup double cream
- 1/4 cup sliced onions, for garnish
- 2 tablespoons fresh coriander, chopped, for garnish
Instructions
- 1
In a blender or food processor, combine the fried onions and Greek yogurt. Blend until a smooth paste is formed.
⏱️ 2 min - 2
Place the boneless chicken cubes in a large mixing bowl. Pour the onion and yogurt paste over the chicken. Add salt, chopped green chillies, red chili powder, turmeric powder, cumin powder, coriander powder, black pepper powder, crushed kasuri methi, ginger garlic paste, 2 tablespoons of oil, and lemon juice.
⏱️ 3 min - 3
Mix all ingredients thoroughly until the chicken is evenly coated. Ensure every piece is well covered with the marinade.
⏱️ 2 min - 4
Place a small, heat-proof container (like a small metal cup or a foil bowl) in the center of the marinated chicken mixture. Place a live, burning piece of charcoal into the small container. Pour 1 teaspoon of oil or ghee over the hot charcoal. Immediately cover the mixing bowl with a tight-fitting lid to trap the smoke and infuse the chicken with a smoky flavor. Let it smoke for 5 minutes.
⏱️ 5 min - 5
Remove the charcoal and its container from the chicken. Heat 2 tablespoons of ghee in a large pan over medium heat. Carefully place the marinated chicken cubes into the hot pan, ensuring not to overcrowd the pan. Reserve any leftover marinade from the bowl.
⏱️ 2 min - 6
Pan-fry the chicken for 10 to 12 minutes, flipping sides periodically, until each piece develops a beautiful char and is cooked through. Remove the cooked chicken from the pan and set aside.
⏱️ 12 min - 7
In the same pan (or a separate one if preferred), add a little more oil if needed. Pour in the reserved leftover marinade. Add milk and double cream to the pan. Simmer the gravy on low heat for 3 to 4 minutes, stirring occasionally, until the oil separates from the mixture and the gravy thickens slightly.
⏱️ 4 min - 8
Add the cooked, charred chicken pieces to the simmering gravy. Stir in the sliced onions and fresh coriander. Give it a gentle mix and simmer for a few additional seconds to allow the flavors to meld.
⏱️ 2 min - 9
Serve the Chicken Barra hot, garnished with extra sliced red onions and fresh coriander, and optionally a drizzle of cream. It is suggested to serve with naan, salad, and a squeeze of lemon.
⏱️ 1 min