Looking For Restaurant Style Chicken Recipe? This Chicken Barrah Is A Perfect Treat

Chicken barrah is a classic Mughlai dish. This recipe consists of chicken cooked in cream, ghee, cashew paste, and tempered with smoky flavours. It is one of the most popular dishes in Delhi with a smoky flavour and can be easily prepared at home. It only requires a good amount of time for marination and you can prepare this dish in just 30-40 minutes post that. This chicken recipe is perfect for special occasions, festivals, or dinner parties. So, what are you waiting for? Try this delicious, juicy dish with your loved ones at home!  

Ingredients

To Marinate:

  • 1 kg chicken bone-in 
  • 4 tbsp butter 
  • 1 tbsp ginger-garlic paste 
  • 1 cup yoghurt 
  • 1 tsp garam masala powder 
  • 1 tsp dry mango powder 
  • 1 tbsp lemon juice 
  • 1 handful of coriander leaves
  • 2 tbsp Kashmiri red chilli powder 
  • Pinch of edible food colour (red/ orange) 
  • ¼ tsp blackpepper 
  • Salt, as per taste 
  • 1 cup fried onions (Crushed)

To Cook Chicken:

  • Ghee 
  • 1 tbsp ginger paste 
  • 1 tbsp garlic paste 
  • 5 medium tomatoes 
  • 4-5 green chillies (finely chopped)
  • ½ cup cashew nut paste 
  • 2 medium onion (sliced onions)
  • ½ cup beaten curd
  • 1 cup water 
  • ¼ tsp garam masala
  • 1 tsp fenugreek leaves 
  • 2 cream
  • Salt

Other Ingredients: 

  • Coal 
  • Ghee 
  • Fresh cream 
  • Coriander leaves 
  • Lemon juice 

How To Make Chicken Barrah: 

  1. To begin this delicious creamy chicken recipe, first prepare the marination. For the same, roughly cut the onion, fry them till golden in a little oil. Once done, grind them to make a fine paste. Take a big bowl, add chicken, red chilli powder, garam masala, turmeric, chopped chillies, coriander leaves, ginger-garlic paste, pepper, salt, curd, lemon juice, and fried onions. 
  2. Mix well all ingredients and cover the bowl. Keep this marination chicken for 1 hour in the refrigerator. 
  3. When the chicken is marinated, put a pan on medium flame and heat ghee in it. Once the oil is hot enough, add marinated chicken and cook for 5-7 minutes. Close the lid of the pan and cook the chicken until all the water is getting extracted. Once it is done keep this aside. 
  4. Now put a kadhai over medium flame and heat the oil/butter/ghee in it. Let the oil, then add ginger garlic paste and saute it for 2 or more minutes. Next, add sliced onions and tomato puree. cook it for 2-3 minutes. 
  5. Next, add all the dry masala except kasoori methi and mix well cook for a minute and add curd with cashew paste, mix well and cook for 5-7 minutes. 
  6. Add fresh cream and kasoori meethi in it and mix well again. Add some water as per your requirement and stir well. Add chicken to this gravy and cook for about 7-8 minutes on a low to medium flame. 
  7. Finally, heat the coal on another side. Once it is hot enough, keep a small bowl in the center of the kadhai and heated coal in it. Add some ghee over it and when the smoke is coming out, cover the lid for 10-15 minutes. After it removes the bowl and closes the lid. 

Your chicken barrah is ready, serve hot this with roomali roti, naan or rice.  

Note: If you want to make your barrah more flavourful, marinate the chicken a day before.