Chicken Barra With Gravy
Chicken Barra With Gravy is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by Shan e Delhi on YouTube.
Prep: 2 hrs 25 min | Cook: 45 min | Total: 3 hrs 25 min
Cost: $21.99 total, $5.50 per serving
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
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
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
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
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
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
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
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
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
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
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
Dietary info: Gluten‑Free, High‑Protein
Allergens: Milk
Ingredient Substitutions
- Instead of Chicken, bone‑in pieces: Boneless chicken thighs, Chicken breast (but will be less juicy)
- Instead of Lemon Juice: White vinegar (1 tsp less), Tamarind paste (1 tsp)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Green Chilies: Jalapeño peppers, Serrano peppers
- Instead of Fresh Cilantro (Coriander Leaves): Fresh parsley (different flavor), Cilantro stems (less flavor)
- Instead of Fried Onion (Crispy): Onion powder (1 tsp), Shallot flakes
- Instead of Garlic‑Ginger Paste: Fresh minced garlic and ginger (1:1), Ready‑made ginger‑garlic paste
- Instead of Black Pepper Powder: White pepper powder
- Instead of Red Chili Powder: Paprika (milder), Cayenne pepper (spicier)
- Instead of Kashmiri Red Chili Powder: Paprika + a pinch of cayenne
- Instead of Garam Masala: Mughlai garam masala blend
- Instead of Chaat Masala: A pinch of black salt + cumin powder
- Instead of Plain Full‑Fat Yogurt: Greek yogurt (drain excess whey), Buttermilk (thin consistency)
- Instead of Coriander Powder: Fresh cilantro (adds moisture, less intense)
- Instead of Dried Fenugreek Leaves (Kasuri Methi): Fenugreek seeds (1/8 tsp, toasted and ground)
- Instead of Red Food Color: A pinch of paprika
- Instead of Oil for Frying: Ghee (adds richer flavor)
- Instead of Unsalted Butter: Ghee (same amount), Margarine (less flavor)
- Instead of Fresh Cream (Malai): Heavy whipping cream, Full‑fat coconut milk (non‑dairy)
- Instead of Water: Chicken stock (adds depth)
- Instead of Sliced Onion (for garnish): Shallot rings
Equipment Needed
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Mortar and Pestle
- Frying Pan / Skillet
- Tongs
- Plate for Resting
- Aluminum Foil Bowl (for smoking)
- Small Saucepan
- Whisk
- Ladle
- Serving Plate
Critical Steps — Do Not Skip
- Marinating the chicken for at least 2 hours
- Achieving deep char marks while frying
- Not stirring the chicken once added to the gravy
- Optional smoking steps for authentic flavor
Chef Tips from the Video
- Use full‑fat yogurt; low‑fat yogurt can make the marination watery.
- Kashmiri red chili powder gives a vibrant color without excessive heat.
- Finishing with a splash of fresh cream adds silkiness and balances spice.
- If you cannot find fried onion, lightly fry thin onion slices until golden and crush them.
Troubleshooting
Chicken turns dry after cooking.
Do not over‑cook; keep the simmer time to 15 minutes and ensure the gravy has enough liquid.
Gravy is too thick.
Add a little more water or chicken stock, stirring gently until desired consistency.
Smoky flavor becomes bitter.
Limit the charcoal smoking to 3‑4 minutes and remove the charcoal promptly.
Char marks are missing.
Increase pan temperature and avoid moving the chicken until the first side releases naturally.
Storage
Refrigerator: Store in an airtight container for 3‑4 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw before reheating.
Room temperature: Not recommended; may spoil within 2 hours.
Make-Ahead Tips
- Marinate the chicken overnight for deeper flavor.
- Fry the chicken pieces a day ahead and reheat gently in the gravy.
- Prepare the spice paste and store in the fridge for up to 3 days.
Frequently Asked Questions
What is the cultural significance and history of Barra Chicken Tikka in Mughlai cuisine?
Barra Chicken Tikka is a Mughlai‑inspired dish that evolved from royal kitchens where marinated meat was cooked over charcoal tandoors. The use of yogurt, aromatic spices, and a final smoky infusion reflects the opulent flavors favored by the Mughal emperors.
What are the traditional regional variations of chicken tikka in North Indian Mughlai cuisine?
In North India, chicken tikka can be found as a dry kebab, a tandoori‑roasted piece, or in a creamy gravy like this recipe. Some regions add saffron, almonds, or rose water for extra luxury, while others keep it simple with just yogurt and garam masala.
How is authentic Barra Chicken Tikka traditionally served in Mughlai feasts?
Traditionally, it is presented on a large platter, garnished with onion rings, fresh cilantro, and a drizzle of cream. It is often accompanied by butter naan, jeera rice, or a side of raita to balance the heat.
During which celebrations or occasions is Barra Chicken Tikka commonly prepared in Indian culture?
Barra Chicken Tikka is popular at weddings, festivals like Eid and Diwali, and during family gatherings where a rich, smoky meat dish adds a festive touch to the spread.
What makes Barra Chicken Tikka special or unique in Mughlai cuisine?
The combination of a deep‑fried char, a brief charcoal smoke, and a creamy, spiced gravy creates layers of flavor that are rare in ordinary tikka recipes, embodying the Mughal love for richness and aroma.
What are the authentic traditional ingredients for Barra Chicken Tikka versus acceptable substitutes?
Authentic ingredients include bone‑in chicken, full‑fat yogurt, Kashmiri red chili powder, garam masala, and kasuri methi. Substitutes such as boneless thighs, Greek yogurt, or paprika can be used, but they slightly alter texture and color.
What are the most common mistakes to avoid when making Barra Chicken Tikka at home?
Common errors include over‑marinating (which can make the chicken mushy), cooking on low heat (resulting in no char), stirring the chicken once it’s in the gravy (which removes the grill marks), and smoking for too long, which adds bitterness.
Why does this Barra Chicken Tikka recipe use a brief charcoal smoke instead of a tandoor?
Home kitchens often lack a tandoor, so a quick charcoal smoke replicates the smoky flavor of a traditional tandoor while keeping the process simple and safe for most cooks.
Can I make Barra Chicken Tikka ahead of time and how should I store it?
Yes, marinate the chicken overnight, fry and smoke it, then keep the gravy separate. Store both in airtight containers in the refrigerator for up to 4 days and reheat gently before serving.
What does the YouTube channel Shan e Delhi specialize in?
The YouTube channel Shan e Delhi specializes in Indian home‑cooking tutorials, focusing on traditional North Indian and Mughlai recipes presented in an easy‑to‑follow, step‑by‑step format.
How does the YouTube channel Shan e Delhi's approach to Mughlai cooking differ from other Indian cooking channels?
Shan e Delhi emphasizes authentic spice blends, detailed marination techniques, and the use of simple household tools like a mortar and pestle, whereas many other channels rely on shortcuts or pre‑made spice mixes.
Last updated: August 22, 2026
