Description
Sizzling chicken barra brings backyard barbecue magic straight to your grill, delivering smoky, tender goodness that makes summer gatherings unforgettable. Seasoned with zesty spices and charred to perfection, this recipe turns ordinary chicken into a mouthwatering feast that friends and family will devour.
Ingredients
Scale
Protein:
- 500 grams chicken with bones
Spices and Seasonings:
- ½ teaspoon garam masala powder
- 1 teaspoon black pepper powder
- 1 teaspoon meat masala
- 1 teaspoon coriander powder
- 1 teaspoon red chilli flakes
- 1 teaspoon kasoori methi
- ¼ teaspoon salt
Marinade and Gravy Ingredients:
- 5 tablespoons yogurt
- 3 tablespoons malai or fresh cream
- 2 tablespoons ginger garlic paste
- 2 teaspoons vinegar
- 2 tablespoons refined oil
- 1 tablespoon clarified butter (ghee)
- 2 onions chopped
- 7–8 cashewnuts
- 4–5 green chillies paste
- 1 teaspoon sesame seed paste
- 1 tablespoon coriander chopped
- 1 coal for smoke
- 1 teaspoon ghee on heated coal
Instructions
- Blend 2 tablespoons yogurt, 1 tablespoon malai, 1 teaspoon black pepper powder, ½ teaspoon garam masala, 1 tablespoon ginger garlic paste, 2 teaspoons vinegar, and ¼ teaspoon salt into a smooth marinade. Coat your chicken thoroughly and let it rest for 60 minutes at room temperature.
- Crush 7-8 cashew nuts and 4-5 green chilies into fine pastes using a blender. Make sure your pastes are completely smooth without chunks.
- Heat 2 tablespoons refined oil and 1 tablespoon clarified butter in a heavy-bottomed pan at medium heat (375°F). Sauté 2 chopped onions until they turn golden brown and translucent.
- Add 1 tablespoon ginger garlic paste, green chili paste, and 1 teaspoon sesame seed paste to the pan. Stir continuously for 2-3 minutes until the spices release their aromatic oils.
- Introduce your marinated chicken to the pan. Cook at medium heat (375°F) for 15-18 minutes, turning occasionally to ensure even cooking and prevent burning.
- Pour 3 tablespoons yogurt and 2 tablespoons malai into the pan. Sprinkle 1 teaspoon kasoori methi, 1 tablespoon chopped coriander, and 1 teaspoon red chili flakes. Simmer for 5 minutes.
- Place a burning hot coal in a small metal bowl. Drizzle 1 teaspoon ghee over the coal and quickly cover your pan to infuse a smoky essence for 2 minutes.
- Transfer your chicken to a serving platter. Garnish with extra chopped coriander and serve immediately with garlic naan.
Notes
- Get the tastiest results by marinating chicken overnight in the refrigerator for deeper flavor penetration.
- Work with room temperature ingredients to help spices blend more evenly and ensure consistent cooking.
- When preparing green chili paste, adjust the quantity based on heat tolerance for personalized spice levels.
- Use a heavy-bottomed pan or cast-iron skillet to prevent burning and distribute heat more uniformly during cooking.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Australian
Nutrition
- Serving Size: 3 to 4
- Calories: 313 kcal
- Sugar: 3 g
- Sodium: 310 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg