Chicken Barra

Ingredients

• 2 lb boneless chicken
• 1.5 tbsp ginger-garlic paste
• 3 tbsp fried onion paste
• 1 tbsp green chili paste
• 0.5 cup yogurt
• 1.5 tbsp lemon juice
• 1 tbsp oil (For the marinade)
• orange food color (Amount unspecified)
• salt (To taste)
• 1.5 tsp red chili powder
• 0.5 tsp turmeric
• 1.5 tsp coriander powder
• 1 tsp garam masala
• 1 tsp cumin powder
• 0.5 tsp black pepper
• 1 tbsp kasuri methi (Dried fenugreek)
• 2 tbsp oil or butter (Use 2–3 tbsp; source gives oil/butter as alternatives)
• 0.5 cup fresh cream
• 0.25 cup water
• 0.5 red onion (Cut into petals)
• 0.25 cup cilantro
• 1 tsp sugar (Optional)

Steps

1. 1

   Combine the boneless chicken with ginger-garlic paste, fried onion paste, green chili paste, yogurt, lemon juice, and the 1 tablespoon oil.

2. 2

   Add the orange food color, salt to taste, red chili powder, turmeric, coriander powder, garam masala, cumin powder, black pepper, and dried kasuri methi. Coat the chicken evenly and leave it to marinate; no marinating time is specified in the source.

3. 3

   Heat 2–3 tablespoons oil or butter in a pan over medium-high heat. Cook the marinated chicken until charred and cooked through, then transfer it to a plate. The source notes that smoking it with charcoal before or after frying is optional.

4. 4

   In the same pan, simmer the remaining marinade with the water until the oil separates.

5. 5

   Lower the heat. Stir in the fresh cream and, if desired, the optional 1 teaspoon sugar. Cook gently until the gravy is smooth.

6. 6

   Add the cooked chicken, red onion petals, and cilantro to the gravy. Fold everything together for 1–2 minutes, then serve.

Notes

The source does not specify a marinating duration or a separate time for simmering the gravy. Oil and butter are given as alternatives for the frying fat. Charcoal smoking and sugar are optional.

Nutrition per serving

• main
• chicken
• South Asian
• creamy
• stovetop
• spiced
• gluten-free