Chicken Barra
Summary
- This Chicken Barra recipe delivers a creamy, smoky, and richly flavored Mughlai chicken dish. Tender chicken pieces are marinated in a blend of spices and yogurt, cooked until charred, and then simmered in a luscious gravy, offering a perfect balance of traditional Indian flavors.
All Ingredients - For Marinade
- Boneless Chicken 750 grams
- Fried Onions (Birista) 1/2 cup
- Water 1/4 cup
- Yogurt (Dahi) 1/2 cup
- Ginger-Garlic Paste 2 tablespoons
- Red Chili Powder 1.5 tablespoons
- Turmeric Powder 1/2 teaspoon
- Coriander Powder 1 tablespoon
- Cumin Powder 1 teaspoon
- Garam Masala 1 teaspoon
- Salt 1 teaspoon
- Lemon Juice 1 tablespoon
All Ingredients - For Cooking & Gravy
- Ghee 3 tablespoons
- Milk 1/4 cup
- Chaat Masala 1 teaspoon
- Onion Rings 1 small onion
- Fresh Coriander Leaves 2 tablespoons, chopped
- Hot Coal 1 piece (optional, for smoking)
Tools You'll Need
- Pan
- Air fryer
- Oven
- Bowl
- Mixing bowl
Plan Ahead
Up to 4 hrs of hands-off time you can shift to earlier.
- Step 3 · Overnight4 hrs
…er the bowl and refrigerate for a minimum of 4-5 hours, or preferably overnight, for best results.
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Fried Onion Paste
Take 1/2 cup of fried onions (birista) in a bowl and add 1/4 cup of water. Let it soak for a few minutes, then blend it into a smooth paste.
Step 2: Prepare the Marinade
In a large bowl, combine 1/2 cup yogurt, 2 tablespoons ginger-garlic paste, 1.5 tablespoons red chili powder, 1/2 teaspoon turmeric powder, 1 tablespoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala, 1 teaspoon salt, and 1 tablespoon lemon juice. Add the prepared fried onion paste and mix everything thoroughly to form a smooth marinade.
Step 3: Marinate the Chicken
Add 750 grams of boneless chicken pieces to the marinade. Ensure all chicken pieces are well coated. Cover the bowl and refrigerate for a minimum of , or preferably overnight, for best results.
Step 4: Cook the Chicken
Preheat your air fryer or oven. Arrange the chicken pieces on a rack. Cook for approximately at 180-200°C (approximately 355°F) (350-400°F (approximately 175°C)), flipping halfway, until the chicken is cooked through and has a nice char on the outside. Once cooked, brush the chicken pieces with 1 tablespoon of ghee for added flavor and shine.
Step 5: Smoke the Chicken (Optional)
Place the cooked chicken in a bowl. Heat a piece of coal until it's red hot. Place the hot coal in a small heat-proof bowl within the chicken bowl. Pour 1 tablespoon of ghee over the coal and immediately cover the main bowl with foil to trap the smoke. Let it smoke for .
Step 6: Prepare the Gravy
In a pan, heat 2 tablespoons of ghee. Add any leftover marinade from the chicken bowl to the pan. Cook the marinade for over medium heat, stirring continuously, until the oil starts to separate. Then, add 1/4 cup milk and 1 teaspoon chaat masala. Stir well and cook for another until the gravy thickens slightly.
Step 7: Combine Chicken and Gravy
Add the cooked and smoked chicken pieces to the gravy in the pan. Add 1 small sliced onion (as rings) and 2 tablespoons of chopped fresh coriander leaves. Mix everything gently until the chicken is well coated with the gravy.
Step 8: Serve Hot
Serve the Chicken Barra hot, garnished with additional fresh coriander and onion rings. It pairs perfectly with naan, roti, or rice.
Pro Tips
• If you don't have an air fryer, pan-fry the chicken until cooked through, then char it over an open flame for a smoky flavor.
• Marinating the chicken for a minimum of 4-5 hours, or even overnight, will yield the most tender and flavorful results.
• Smoking the chicken is optional but adds an authentic Mughlai touch to the dish.
Storage & Leftovers
How to keep what you don't finish — pulled straight from the recipe.
- Refrigerateup to 5 hours
Cover the bowl and refrigerate for a minimum of 4-5 hours, or preferably overnight, for best results.
- Store
Add any leftover marinade from the chicken bowl to the pan.
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