Chicken Rara | Rara Chicken | Rara Murgh

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Chicken Rara or Murgh Rara is a popular North Indian chicken curry preparation wherein chicken is cooked and served in a spicy and lip-smacking chicken mince gravy. A proper restaurant style dish, it is best enjoyed with some hot phulka or plain boiled rice. Let's see how it is made...

OTHER CHICKEN RECIPES TO TRY...




INGREDIENTS



  • Chicken (on bone, curry cut) - 500 grams
  • Chicken mince - 300 grams
  • Finely chopped onions - 3 medium
  • Finely chopped green chilies - 3 to 4
  • Pureed tomatoes - 3 medium
  • Ginger paste - 1 tbsp
  • Garlic paste - 2 tbsp
  • Ghee - 2 tbsp
  • Cooking oil - 2 tbsp
  • Curd - 1/2 cup
  • Salt - to taste
  • Turmeric powder - 1/2 tsp
  • Kashmiri red chili powder - 2 tsp
  • Garam masala powder - 1 tsp
  • Coriander powder - 1 tsp
  • Cumin powder - 1/2 tsp
  • Cumin seeds - 1 tsp
  • Bay leaf - 2
  • Cloves - 4 to 5
  • Black pepper corns - 8 to 10
  • Black cardamom - 1
  • Green cardamom - 3 to 4
  • Kasoori methi - 1/2 tbsp
For Marination
  • Lemon juice - 1 tbsp
  • Ginger/garlic paste - 1 tbsp
  • Salt - to taste
  • Red chili powder - 1 tsp
  • Black pepper powder - 1/2 tsp
  • Turmeric powder - 1/4 tsp

 



METHOD

  1. Thoroughly wash and pat dry the chicken.
  2. Marinate it with ingredients mentioned under the marination section. Keep aside for an hour.
  3. Once the chicken is marinated, heat the oil and ghee in a heavy bottomed pot/vessel.
  4. Once the oil is hot, add cumin seeds, bay leaves, cloves, black pepper corns, cardamoms and let them sizzle for 10-15 seconds.
  5. Add in chopped onions.
  6. Saute onions on medium heat until they turn golden brown.
  7. Add the ginger and garlic paste. Cook for a minute so their raw smell is gone.
  8. Season with salt and all the powdered spices. Again cook these spices on low flame for about 30 seconds.
  9. Add the marinated chicken and cook on high heat for 7 to 8 minutes stirring continuously.
  10. Add the whisked curd, mix nicely and cook for 2 minutes. Now cover the chicken and it let it cook for 7 to 8 minutes or until oil starts separating.
  11. Add 4 to 5 tbsp of water in chicken mince and add it to the chicken. 
  12. Again cook on high heat for 5 to 7 minutes until the keema is roasted nicely.  
  13. Next, add in the pureed tomatoes along with chopped green chilies. Switch the heat to medium, cover and let it cook for 5 to 7 minutes or until oil is again separated from the masala.
  14. Add in about a half a cup of hot water. Cover and cook on medium heat for another 10 minutes or until oil floats on top.
  15. Finish off with some crushed kasoori methi, garam masala and freshly chopped coriander.
  16. Enjoy with hot phulkas or rice.





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