Rara Chicken (Murgh) Recipe

Chicken Rara or RaRa Murgh is one of my personal favorites. When I was still in college there was this shop just near the college gate that used to serve an amazing combo of RaRa Chicken and paranthas. Whenever I had some extra money saved up I would always go to the small restaurant and eat to my full.  Over the years I have learned to prepare this amazing dish and today I would like to share it with you.

Here’s how you make Rara Chicken (Murgh)

Preparation and cooking time – 1 hour

Serves – 4-5 people

Ingredients

Chicken – 1 kg 

Chicken mince – 150-200 gms 

2 tablespoons ghee/oil

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For the Gravy

Onion  2 nos

Tomato  – 3 nos

1 tsp Red chilli powder

1 tsp Turmeric powder

1 tsp Cumin powder

1 tsp  Coriander powder

Garam  masala powder (preferably homemade) – 1/2 tsp

Curd (Dahi) – 100 gm

Salt for flavor

Bay leaf – 1-2 nos

Ginger garlic paste

Green chilli chopped – 1 Tsp

Cinnamon – 1/2 inch stick

Cardamom – 4-5 

Fried brown onion slices – 1 tsp for garnishing 

Fresh chopped coriander leaves – few (for garnishing)

For the thick paste

Cashew nuts – 100 gm 

2-3 large tomatoes (or tomato puree)

Water – 100 ml
Char Magaz – small amount

Method of preparation

  • The chicken pieces are washed and cut and salt and lime are added to it. It is then kept aside for 30 mins.
  • Crush the cashew nuts and add the large tomatoes and Char Magaz in a large saucepan. Add water and cook for 5- 10 minutes on slow flame. Keep aside and allow it to cool. Then grind it in a mixer grinder.
  • In a deep kadhai heat oil and add the various spices. Mix for a minute or so on a slow flame and then add the ginger garlic paste, onions and chillies. Cook till the onions turn brownish gold and add the tomatoes. Cook for 5-10 mins in a closed kadai.
  • Now add the chicken mince and the chicken pieces chilli powder, turmeric, cumin powder, garam masala and cook for 5 minutes.
  • Next, add some curd and the thick cashew paste (already prepared) and cook for another 20 mins on a medium flame.
  • Serve with freshly chopped coriander leaves.

Your Chicken Rara Recipe is now ready to eat. This can be served with either parantha or with soft and fluffy poori’s.

Please read our other recipes.

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