Weekend Chicken Recipe

• Marinate boneless chicken pieces for 1 hour (minimum)

Nutrition values are AI-estimated based on ingredients.

• 1.5 - 2 cups boneless chicken pieces (thigh or breast, cut into 1.5-2 inch chunks)
• 1/4 - 1/2 cup crispy fried onions
• 1/4 cup thick white yogurt (for marinade)
• 1 spoonful cream or additional yogurt (for sauce)
• 1-2 tbsp red chili powder
• 2-3 tbsp green chili-ginger-garlic paste
• Small handful chopped fresh cilantro (for marinade), plus additional chopped fresh cilantro (for sauce and garnish)
• Lime juice (from about half a lime)
• Salt
• Ghee or oil (for cooking, basting, and smoking)
• 1/4 - 1/2 cup milk
• Pinch chaat masala
• Fresh onion rings (for sauce and garnish)
• Small piece of charcoal (optional, for smoking)

1. 1Place crispy fried onions in a glass bowl, pour water over them to soften, and then crush or blend into a thick paste.
2. 2In a bowl, combine the softened onion paste with thick yogurt, red chili powder, green chili-ginger-garlic paste, chopped cilantro, a squeeze of fresh lime juice, and salt, mixing thoroughly to form a vibrant orange-red marinade.
3. 3Add raw boneless chicken pieces to the marinade in a large bowl and vigorously mix by hand to ensure every piece is fully coated.
4. 4Arrange the marinated chicken pieces on a metal rack and place into an air fryer or oven, cooking until deeply browned and developed charred spots; alternatively, pan-fry until cooked and then char over a flame.
5. 5Brush a clear liquid (likely melted ghee or oil) over the hot cooked chicken pieces to add moisture and shine.
6. 6Transfer the cooked chicken pieces to a serving bowl, place a small metal cup containing a burning piece of charcoal in the center, pour hot ghee or oil over the charcoal to create smoke, and quickly cover the bowl with aluminum foil to infuse the chicken with a smoky aroma.
7. 7In a hot pan, add ghee or oil, then add the leftover marinade from the marination process and cook for a few minutes, stirring frequently, until it thickens and the oil separates.
8. 8Pour milk into the cooking marinade, followed by a sprinkle of chaat masala and a spoonful of cream or additional yogurt, then stir well until it forms a rich, creamy, and uniform orange-red sauce.
9. 9Add the smoked (or simply cooked) chicken pieces to the simmering sauce in the pan, along with freshly sliced onion rings and additional chopped cilantro.
10. 10Gently mix the ingredients to combine, ensuring the chicken is coated in the luxurious sauce, and then serve the finished Chicken Barra garnished with fresh onion rings and chopped cilantro.

These instructions are our analysis of the original video. Watch on YouTube →