Ingredients for Chicken Barra with Silky Smooth Gravy

For marination

1 kg Chicken Large Pieces

3 table spoon Hung Curd

2 tea spoon Lemon Juice

1 table spoon Ginger Garlic Paste

1 table spoon Kashmiri Chilli Powder

½ tea spoon Garam Masala Powder

1 tea spoon Salt

1 tea spoon Chaat Masala

¼ tea spoon White Pepper Powder

1 table spoon Mustard Oil

2 table spoon Butter / 2 table spoon Oil

1 Onion Sliced

20 Cashews (soaked in water)

3 table spoon Curd

4 Green Chillies

Half cup Fresh Cream or Malai

½ tea spoon Fenugreek Leaves

½ tea spoon White Pepper Powder

½ tea spoon Chaat Masala

2 table spoon Oil

1 table spoon Butter

2 tea spoon Chopped Garlic

1 tea spoon Salt

Melted Butter a little

Steps for Chicken Barra with Silky Smooth Gravy

Firstly we will marinate the chicken. In a large bowl, take hung curd (should be thick), lemon juice, ginger garlic paste, kashmiri chilli, garam masala, salt, chaat masala, white pepper powder and mustard oil and mix it well.

Wash the chicken pieces and pat dry it, put slit cuts on the chicken pieces so that the masala is properly applied and the flavours infuse in the chicken.

Apply the marination to the chicken pieces thoroughly and keep in freeze for 3 to 4 hours.

This is an important step, so do not skip to marinate for a longer time if possible. The longer the chicken is marinated the better it tastes as the chicken will absorb all the flavours from the spices. Keep it in the refrigerator if marinating for more than half an hour. If you have time you can marinate it overnight also.

Heat a pan, add 2 table spoon butter and then fry the marinated chicken pieces on one side for 3 to 4 minutes on high flame then by changing sides for another 3 to 4 minutes on high flame.

Then cover and cook it on low flame for at least 10 minutes or until it becomes soft and tender, while stirring occasionally to prevent from sticking and burning.

For preparation of silky-smooth gravy take another pan heat 2 table spoon oil, add 1 large size chopped onions and soaked cashews and cook for 4 to 5 minutes on high flame, keep stirring till onions are soft. Do not cook till it becomes brown we only have to soften the onion.

Before you start soak your cashew nuts in hot water. Using hot water, softens them faster so that when you grind them along with everything else, you will have a smooth, creamy gravy without any stubborn cashew bits.

In between, check if the chicken is cooked and has become soft and tender, stir well.

When the onion and cashew nuts are done off the flame let it cool and transfer this onion cashew to a mixer jar, add curd, chillies (can be adjusted as per taste), dried fenugreek leaves, white pepper powder (black pepper can also be used if white one is not available), fresh cream, chaat masala to it and grind it to a fine and smooth paste, add water if needed. Keep in mind that this forms the texture of the dish so keep it as smooth as possible

Check the chicken again, until now it is cooked if not cook for some more time.

When chicken is done take the chicken pieces and grill it on a grilling pan or jaali slightly to give you a smoky taste.

Brush the chicken pieces with oil while grilling.

Now let’s make the gravy.

Heat a pan and add 2 table spoon oil with 1 table spoon butter; once the butter melts add chopped garlic and sauté it till it becomes slight golden, now keep the flame low and pour the grinded paste to this and keep stirring well until it comes to a boil, add salt and when the gravy starts boiling cover the pan with a lid cook for 5 to 6 minutes on low flame so that all the ingredients blend together and until oil floats on top.

Check if the rawness of the curd has gone and whether the oil has formed a layer on top.

At this point add the grilled chicken pieces to this gravy and cook for 2 to 3 minutes on low flame.

Then off the flame.

Transfer the delicious Chicken Barra to the serving bowl and garnish with cream and pour some melted butter over the gravy.

Serve it hot with roti, butter naan, paratha, rice.

Tandoori Naan recipe without oven without yeast is also available on our page. Please watch and try the combination you will definitely love it.

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Points to Remember • Easy recipe as all the ingredients are readily available in kitchen. • Wash and clean the chicken and put cuts on the chicken so that the flavours get absorbed when marinated. • Marinate the chicken overnight in the refrigerator. • Soak the cashew nuts in hot water to make it smooth and silky gravy • Grill the chicken to give it a smokey flavor.