Murgh Barra
A rich Indian chicken curry featuring tender chicken pieces in a creamy cashew and yogurt-based gravy.
Preparation Time
- Prep: 30 minutes
- Cook: 45 minutes
- Total: 75 minutes
Ingredients
For Marination
- 1 kg chicken
- 1 tbsp red chili powder
- ½ tsp turmeric powder
- 2 green chilies, chopped
- ¼ cup coriander leaves
- 1 tsp ginger paste
- 1 tsp garlic paste
- ¼ tsp pepper powder
- 1 tsp garam masala powder
- Juice of ½ lemon
- 1 cup beaten yogurt
- 1 cup fried onion (crushed)
- 1 tsp salt
- ¼ tsp cinnamon powder
- 1 tbsp ghee
For Gravy
- 1½ tbsp ghee
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 cup fried onion paste
- 5 tomatoes (boiled & pureed)
- ½ cup cashew nut paste
- 2 green chilies, chopped
- ½ cup beaten yogurt
- 1 cup water
- Salt to taste
- ¼ tsp garam masala powder
- ¼ tsp pepper powder
- Chaat masala
- 1 tsp kasuri methi
- 2 tbsp cream
For Garnish
- Fresh cream
- Kasuri methi
- Coriander leaves
- Lemon juice
Instructions
-
Prepare base ingredients:
- Fry onions until crisp
- Make paste with half the fried onions
- Boil and puree tomatoes
- Make cashew nut paste
-
Marinate chicken:
- Combine all marination ingredients
- Mix well and massage into chicken
- Rest for 1 hour
-
Cook chicken:
- Heat ghee and oil in pan
- Add marinated chicken
- Sauté briefly
- Cover and cook on medium until tender
-
Make gravy:
- Heat ghee in separate pan
- Add ginger-garlic paste
- Add onion paste, cook until oil separates
- Add tomato puree, cook until oil separates
- Add cashew paste, cook until oil separates
- Add remaining ingredients
- Simmer until gravy thickens
-
Combine and finish:
- Add cooked chicken to gravy
- Add final seasonings
- Cover and simmer briefly
- Garnish before serving
Notes
- Use bone-in chicken for more flavor
- Fry onions until properly crisp for best taste
- Cashew paste adds richness
- Can adjust spice levels to taste
- Best served with naan or rice
- Marination time is crucial for flavor
Source