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Rara Chicken Recipe

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’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

Ingredients

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.

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

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