Restaurant Style Chicken Barra Chicken Recipes Sanjeev Kapoor KHazana

A smooth and creamy gravy loaded with flavours and succulent pieces of chicken made in no time, tastes delicious. Especially when made with restaurant-style maza, you must try out this recipe soon.

RESTAURANT STYLE CHICKEN BARRA

Ingredients

750 grams chicken, cut into 3 inch pieces on the bone
1 cup chopped fresh coriander leaves
4-5 garlic cloves
1 inch ginger, roughly chopped
2 green chillies
1 cup yogurt
2 tsps red chilli powder
Salt to taste
1 tsp garam masala powder
tsp black pepper powder
tsp chaat masala
1 tbsp lemon juice
2 tbsps brown onion paste
tsp dried fenugreek leaves (kasuri methi) powder
2 tbsps mustard oil
2-3 cloves
1 tsp ghee
Gravy
2 tbsps oil
3 tbsps butter
cup fresh cream + for drizzling
cup milk
tsp dried fenugreek leaves (kasuri methi) powder
To serve
Roomali rotis as required
Onion rings as required
Lemon wedges as required

Method

1. Put the coriander leaves in a mixer jar, add garlic, ginger, green chillies, cup water and grind to a fine paste.
2. Take yogurt in a large bowl, add red chilli powder, salt, ground paste, garam masala powder, black pepper powder, chaat masala, lemon juice, brown onion paste, dried fenugreek leaves powder, mustard oil and mix well. Add chicken and mix well. Set aside to marinate for 2 hours.
3. Preheat the oven at 200C.
4. Take some hot charcoal pieces in a small stainless steel bowl, place it in the centre of the chicken mixture, add some cloves and drizzle some ghee over the hot charcoal and immediately cover. Let the flavour infuse for 1-2 minutes. Remove the bowl and mix the chicken once.
5. Thread the chicken on to skewers and place them over a baking tray. Place it in the preheated oven and bake for 20-25 minutes.
6. To make the gravy, heat oil and 1 tbsp butter in a deep pan. Add the remaining marinade and saut for 8-10 minutes. Add the fresh cream and mix. Cook on low heat for 1-2 minutes.
7. Stir in the milk and continue to cook for 2-3 minutes.
8. Bring the tray out of the oven and transfer the chicken pieces into the gravy, add butter and mix well. Add dried fenugreek leaves powder and mix. Cook for 1-2 minutes.
9. Transfer the gravy into a serving bowl, garnish with fresh cream and serve hot with roomali rotis, onion rings and lemon wedges.

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