Ingredients for Chicken Barra

• ¼ Cup Curd

• 3 Tbsp Fresh Cream

• 2 Tbsp Ginger Garlic Paste

• ½ Tsp Green Chilli Paste

• 1 Tsp Garam Masala Powder

• ½ Tsp White Pepper Powder

• ½ Tsp Black Pepper Powder

• 1 Tsp Lemon Juice

• Salt to Taste

• 750 Gms Chicken

• 3-4 Tbsp Oil

• 1 Tbsp Chopped Garlic

• 1 Tbsp Dried Fenugreek Leaves

• 2 Tbsp Oil

• 3 Onions

• 8-10 Cashews

• ¼ Cup Curd

• ¼ Cup Malai or Fresh Cream

• 2-3 Green Chillies Crushed

• ½ Tsp White Pepper Powder

• Salt to Taste

Steps for Chicken Barra

• For Marination – Add curd, fresh cream (or butter), ginger garlic paste, green chilli paste, garam masala powder, white pepper powder, black pepper powder, lemon juice, salt. Mix everything well.

• Add chicken pieces (includes bone as well as boneless pieces, you can take both or any of your choice). One can use everything as per choice. • Tip – make cuts on chicken to let the masala absorb nicely. • Blend masala well with chicken. Cover and set in refrigerator for 30 minutes to 1 hour. • In a pan, add butter, let it melt and add marinated chicken. Cook on high flame for 5 to 7 minutes. • Adjust the flame low, cover with lid and cook for another 10 to 15 minutes. • In a pan, heat oil, add medium sized onion, cashews. Let the flame be low until onion is cooked soft. • Note – do not sauté. • Turn the flame off, let it cool down and grind into a fine paste. • For Gravy – In a pan, heat oil, add chopped garlic. Cook till the colour changes to slight brown. • Turn the flame off, add crushed fenugreek leaves. Mix. • Add onion and cashew paste. Switch on flame and mix everything well. • Cook paste for 2 to 3 minutes on low flame. Add 1/4th cup water, malai or fresh cream, crushed green chillies, white pepper powder (or black pepper powder), salt as per taste. Mix all the ingredients well. • Cover and cook for 3 to 4 minutes. Serve hot!