A smooth and creamy gravy packed with flavours and succulent pieces of chicken made in no time, tastes scrumptious. Especially when made with restaurant-style maza, you should experiment with this dish quickly.

DINING ESTABLISHMENT DESIGN CHICKEN BARRA

Ingredients

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

Technique

1. Put the coriander leaves in a mixer container, add garlic, ginger, green chillies, 1/4 cup water and grind to a fine paste.
2. Take yogurt in a big 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 blend well. Include chicken and blend well. Reserve to marinade for 2 hours.
3. Pre-heat the oven at 200ºC.
4. Take some hot charcoal pieces in a small stainless steel bowl, location it in the centre of the chicken mixture, include some cloves and sprinkle some ghee over the hot charcoal and right away cover. Let the flavour infuse for 1-2 minutes. Get rid of the bowl and blend the chicken when.
5. Thread the chicken on to skewers and put 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 tablespoon butter in a deep pan. Include the remaining marinade and sauté for 8-10 minutes. Include the fresh cream and mix. Cook on low heat for 1-2 minutes.
7. Stir in the milk and continue to prepare for 2-3 minutes.
8. Bring the tray out of the oven and move the chicken pieces into the gravy, add butter and blend well. Include dried fenugreek leaves powder and mix. Prepare 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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