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 not specified)
• 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 leaves)
• 2.5 tbsp oil or butter (Source specifies 2–3 tbsp; for frying and gravy)
• 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 the ginger-garlic paste, fried onion paste, green chili paste, yogurt, lemon juice, 1 tablespoon oil, orange food color, salt, and all of the listed spices, including the kasuri methi. Coat the chicken thoroughly in the marinade.

2. 2

   Cook the marinated chicken in oil over medium-high heat until it is charred and cooked through. Set the chicken aside, reserving the remaining marinade. The source also gives the option of smoking the chicken with charcoal before or after frying.

3. 3

   In the same pan, add the remaining marinade and the water. Simmer until the oil separates from the mixture.

4. 4

   Stir in the fresh cream and the optional sugar. Cook over low heat until the gravy is smooth.

5. 5

   Return the cooked chicken to the pan. Add the red onion petals and cilantro, then fold everything together for 1–2 minutes before serving.

Notes

The source does not specify a marination duration, exact frying time, or charcoal-smoking method. Ensure the chicken is fully cooked through before serving.

Nutrition per serving

• main
• chicken
• South Asian
• stovetop
• fried
• creamy
• spicy
• gluten-free