Chicken Barra With Gravy

Ingredients

• 1 kg Chicken, bone‑in pieces (cut into bite‑size pieces; keep bone for flavor if desired)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 teaspoon Salt (adjust to taste; other spices contain salt)
• 5 pieces Green Chilies (roughly chopped; adjust for heat)
• 1/4 cup Fresh Cilantro (Coriander Leaves) (tightly packed, roughly chopped)
• 50 grams Fried Onion (Crispy) (crushed; can buy ready‑made or fry thin slices yourself)
• 1 tablespoon Garlic‑Ginger Paste (store‑bought or homemade)
• 1 teaspoon Black Pepper Powder
• 1 teaspoon Red Chili Powder
• 1.5 teaspoons Kashmiri Red Chili Powder (for color and mild heat)
• 1 teaspoon Garam Masala
• 1 teaspoon Chaat Masala
• 150 grams Plain Full‑Fat Yogurt (room temperature)
• 1 teaspoon Coriander Powder
• 0.2 teaspoon Dried Fenugreek Leaves (Kasuri Methi) (about two pinches, crushed)
• 1 teaspoon Red Food Color (optional, for bright hue)
• 1 tablespoon Oil for Frying (neutral oil such as vegetable or canola)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 120 ml Fresh Cream (Malai) (half cup, well‑whipped)
• 120 ml Water (half cup)
• 1/4 cup Sliced Onion (for garnish) (thin rings)

Instructions

1. Prepare the Chicken

   Rinse 1 kg of bone‑in chicken pieces under cold water, pat dry, and cut each thigh into two bite‑size pieces.

   Time: PT10M

2. Make the Marinade Paste

   In a mortar, combine 2 Tbsp lemon juice, 1 tsp salt, 5 chopped green chilies, 1/4 cup cilantro, 50 g fried onion, 1 Tbsp garlic‑ginger paste, 1 tsp black pepper, 1 tsp red chili powder, 1.5 tsp Kashmiri chili powder, 1 tsp garam masala, 1 tsp chaat masala, 150 g yogurt, 1 tsp coriander powder, 0.2 tsp kasuri methi, and 1 tsp red food color (optional). Grind to a coarse paste.

   Time: PT10M

3. Marinate the Chicken

   Add the chicken pieces to the paste, coat every piece thoroughly, and transfer to a shallow dish. Cover and refrigerate for at least 2 hours, up to overnight.

   Time: PT2H0M

4. Pan‑Fry the Chicken

   Heat 1 Tbsp oil in a large skillet over high flame. Fry the marinated pieces 2‑3 minutes per side until deep char marks appear. Remove and set aside on a plate.

   Time: PT12M

   Temperature: high flame

5. Smoke the Fried Chicken (Optional)

   Place a small piece of hot charcoal in an aluminum foil bowl, add a few drops of oil, cover the bowl with the fried chicken, and seal with a lid for 2‑3 minutes. Remove the bowl.

   Time: PT3M

6. Prepare the Gravy Base

   In the same skillet, strain the used oil, add 2 Tbsp butter, and sauté the leftover spice mixture (from the mortar) for 2‑3 minutes until fragrant.

   Time: PT5M

   Temperature: medium flame

7. Add Cream and Water

   Stir in 120 ml fresh cream, mix well, then add 120 ml water. Cook for another 5 minutes, allowing the sauce to thicken slightly.

   Time: PT5M

   Temperature: medium flame

8. Simmer the Chicken in Gravy

   Return the fried chicken pieces to the pan, cover, and simmer on low flame for 15 minutes without stirring so the char marks stay intact.

   Time: PT15M

   Temperature: low flame

9. Final Garnish

   Add 1/4 cup sliced onion rings and a drizzle of the remaining fresh cream. Sprinkle chopped cilantro on top, cover for 1 minute on low flame.

   Time: PT2M

   Temperature: low flame

10. Extra Smoke (Optional)

    Place a small bowl with a hot charcoal piece and a few drops of oil inside the pan, cover for 3‑4 minutes to infuse additional smoky aroma, then serve.

    Time: PT4M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

8 g

Fat

20 g

Fiber

2 g