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’ve learn 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
Chicken – 1 kg
Chicken mince – 150-200 gms
2 table spoons ghee/oil
For the Gravy
Onion 2 nos
Tomato – 3 nos
1 tsp Red chiili powder
1 tsp Turmeric powder
1 tsp Cumin powder
1 tsp Coriander powder
Garam masala powder (preferable 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
Cashewnuts – 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 is 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 kadai heat oil and add the various spices. Mix for a minute or so on 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.
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