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.)

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!

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!