Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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 (350-400°F), 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.

5. 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.

6. 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.

7. 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.

8. 8.Serve Hot

   Serve the Chicken Barra hot, garnished with additional fresh coriander and onion rings. It pairs perfectly with naan, roti, or rice.