Chicken Barrah Recipe

One of the most popular dishes of Delhi, Chicken Barrah has a peculiar taste and can be easily prepared at home. It is a dish which requires a good amount of time for marination. You will be amazed to know that this chicken recipe tastes best when it is kept overnight after getting cooked in the fridge. This chicken recipe is a part of Mughlai cuisine and is great for special occasions and festivals. Best enjoyed with roomali roti, you can prepare this delicious dish in just 30-40 minutes once it is marinated. So, what are you waiting for? Try this amazing dish and enjoy with your loved ones!

For The Main Dish

How to make Chicken Barrah

  • Step 1 Prepare the chicken marinade

    To prepare this delicious chicken recipe, first prepare the marinade. For the same, roughly chop onions and fry them in a little oil. Once done, grind them to a fine paste and keep aside. Next, grind together fresh coriander leaves and green chillies to make a paste and keep it aside too. Then, grind the tomatoes to make a thick tomato paste. Take a small bowl and mix together cashews and almond paste. Your marinade ingredients are ready.

  • Step 2 Marinate chicken for 2 hours

    Wash and clean the chicken, then cut into pieces. Next, add all the marinade ingredients in it and rub well, keep in the fridge for 2 hours or more. (Note; Keeping chicken overnight will result in more taste.)

  • Step 3 Cook the marinated chicken in a pan

    When the chicken is marinated, put a pan over medium flame and heat oil in it. When the oil is hot enough, add the marinated chicken and cook for 2-5 minutes. Then, close the lid of the pan and cook the chicken until all the water is removed. Now, heat the rack and grill the chicken in it. Once done, keep aside until required.

  • Step 4 Prepare the gravy for Chicken Barrah

    Once the chicken is cooked, put a kadhai over medium flame and heat oil and butter in it. Let this butter-oil mixture heat for a few seconds. Once it is hot, add the ginger-garlic paste in it and saute for 2 minutes. Next, add tomato paste in the kadhai and the remaining paste of 2 onions. Mix well and cook the onion-tomato mixture for 2 to 3 minutes. Now, add all the masalas except kasoori methi and mix well. Cook for a minute and then add fresh cream along with cashew paste, mix well and cook for 3 minutes.

  • Step 5 Cook the chicken for another 5 minutes with kasoori methi

    Finally, add kasoori methi in it and mix well once again. Add water for some gravy as per your requirement and stir well. Cook the chicken in this gravy for about 5 minutes on low to medium heat.

  • Step 6 Add coal plate in the centre for a smoky flavour

    Finally, heat the coal side by side. Once it is hot enough, keep a bowl in the centre and add the heated coal in it. Add some oil or ghee over it and when the smoke is coming out, close the lid for 15 minutes. After that remove the bowl and close the lid. Your Chicken Barrah is ready, transfer in a large bowl and serve hot with roomali roti. (Note: If you want to make your Barrah tastier then keep it in the fridge for overnight.)

Tandoori Roti Recipe

Tandoori Rotis were one of the first kinds of bread to be made in an earthen oven that we now know as tandoor. From parathas to rotis to chicken, Tandoor has been one of the most efficient ovens that India has had for a long time now. Although this technique was first used majorly in Punjab before the partition of India and Pakistan and it significantly spread in other parts of the country after the partition. Tandoori roti in itself is a great example of how cooking anything with the right heat temperature can make so much difference! These rotis are soft on the inside and have a light, crisp crust on the outside. This is one of the easiest ways of making the best Tandoori Rotis that you get to eat in the Punjab region of the country and once you learn to make it, there will be no looking back. To begin, follow this step by step recipe below!

How to make Tandoori Roti

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    Step 1 Knead a semi-stiff dough

    First, we need to knead a smooth and semi-stiff dough. Take the flour in a bowl and add salt, maida, yoghurt and start kneading. Add little water wherever necessary and keep kneading until everything comes together. Cover this dough with a damp cloth and keep it aside to rest for 30 minutes to 2 hours before cooking. More rest means better results.

    • Step 2 Prepare the dough balls

      Start preparing the dough balls. These will be ½ inch larger than regular rotis or big enough to cover the centre of your palm completely. Wet your hands and start spreading the ball on your hands by pressing it. It is important for your hands to be wet at this point.

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      Step 2 Prepare the dough balls

      Start preparing the dough balls. These will be ½ inch larger than regular rotis or big enough to cover the centre of your palm completely. Wet your hands and start spreading the ball on your hands by pressing it. It is important for your hands to be wet at this point.

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      Step 3 Cook and serve!

      If you have a tandoor, you can place this roti in the hot tandoor carefully. Stick it on the walls. If you don’t have a tandoor handy, heat a tawa and carefully place the roti on it. It will stick to it instantly because of the water and will start blooming up. Pick the tawa and turn the upper side of the roti towards the flame directly. Monitor it properly. The back of the roti will come off as and when it is done. Apply ghee and serve with a delicious chicken or paneer curry!

Bharwan Aloo Tilnaaz Recipe

Fond of potatoes? Then try this unique potato recipe that will become one of your favourites. This recipe is a combination of potato stuffed with a paneer masala and lastly coated with sesame seeds. Be it birthday parties, kitty parties, get-togethers or even tea parties, this snack recipe will woo all your guests with its scrumptious flavours. Pair it up with mint chutney, tomato ketchup or any other dip of your choice. You can customize the recipe as per your taste by adding more spices or minimizing them. The addition of khoya and cashews adds a richer texture to the whole dish. Make sure you coat the bharwan aloo in sesame seeds in the end to give them the final touch of crispiness. Do try this recipe, rate it and let us know how it turned out to be by leaving a comment in the section below. Happy Cooking!

How to make Bharwan Aloo Tilnaaz

  • Step 1 Deep Fry the potatoes

    Take 4 oval potatoes, peel them and slice the upper layer. Then scoop them out from the centre and soak in some water. Meanwhile, put a kadhai over medium flame and heat oil in it. When the oil is hot enough, add the scooped potatoes and deep fry them in hot oil until it becomes golden yellow in colour.

  • Step 2 Prepare the stuffing

    To make stuffing for potatoes – take a pan, add some ghee and let it heat. Now add khoya, cottage cheese, green peas, crushed cashew nuts, salt, red chilli powder, cumin powder and garam masala. Give a good mix and cook for about 4-5 minutes. Your stuffing is now ready.

  • Step 3 Stuff the potatoes

    Now, take the deep-fried potatoes and stuff them with this mixture. Halve them, and put in the hot tandoor for 10 minutes. Now smear them a bit with ghee and roll them in toasted sesame seeds.

  • Step 4 Ready to be served

    Serve the Bharwan Aloo Tilnaaz with mint chutney or tomato ketchup and enjoy!

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