There are many factors that make a simple chicken recipe blockbuster. Flavour is an important yardstick. However, in India, richness also plays a crucial part. While we love our soul-soothing chicken stews and soups, but let’s admit it, a lot of us do have a special bias for the spicy, luscious gravies with juicy chicken chunks. For instance, this rara chicken, which is all things loaded and eclectic, and you must have seen this dish on the menu cards of every North Indian restaurant you have been to. And each time you tried it, you felt that there is no way you can imitate the same magic at home. What are the special ingredients, special technique that lends such a wholesome quality to the curry? In this recipe of rara chicken, you would find answers to all your questions.
Rara gosht belongs to the widespread Punjabi collection of meaty curries. And much like its other popular counterpart like Butter chicken, there is a good use of tomatoes and yogurt in rara chicken as well. Some restaurants also add some mutton or chicken keema into the gravy, giving it a more decadent twist. However, it is completely your call whether you want to add that or not.
Make sure you marinate the chicken first with yogurt and salt and keep it for an hour. Then in a pan heat oil, and add spices like bay leaf, both cardamoms, and cumin. Only when the seeds splutter add the onions and ginger garlic paste, and sautee gently. Now, throw in the spices like red chilli powder, turmeric and coriander, and finally the chicken along with the marinade. Cook until it is tender, add the tomatoes, chopped ginger, red chillies. Let it cook, and see that the chicken is nicely coated in the masala. Serve hot with the side of onion salad and chutney. Rara chicken is generally served with roti or naan. If you are not so much of a naan fan, you can also have it with steaming hot rice.
Try this thick and luscious recipe at home and let us know how you liked it in the comments section below! Do not forget to send us pictures.