Chicken Barra

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 4-5 hours, or preferably overnight, for best results.

Step 4: Cook the Chicken

Preheat your air fryer or oven. Arrange the marinated chicken pieces on a rack. Cook for approximately 20-25 minutes at 180-200°C (≈355°F) (approximately 355°F) (350-400°F (≈175°C) (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 5-10 minutes.

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 5-7 minutes 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 2-3 minutes 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.

• 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.