Chicken Barra isn’t just another chicken curry — it’s an experience. Originating from the rich culinary traditions of South Asia, this recipe blends smoky, creamy, and spicy notes into every bite.
One of the reasons this dish is trending lately is its perfect balance of tender chicken on the bone, marinated in yogurt and malai (fresh cream), then cooked in a luscious gravy that’s both rich and fragrant.
The secret touch? A smoky flavor infused using hot coal and ghee, which adds that unforgettable depth and aroma you won’t find in typical chicken dishes.
Thanks to the combination of yogurt and cream, this recipe keeps the chicken incredibly moist while the spices—like kasoori methi, coriander, and garam masala—create layers of warmth and complexity.
And if you want a restaurant-style experience at home, serve this with soft, buttery Garlic Naan and a tangy crunch of Pickled Celery.
Not only is Chicken Barra delicious, but it also offers a high-protein, satisfying meal option that supports a balanced lifestyle—perfect for those wanting hearty food without feeling heavy afterward.
According to nutrition experts, meals rich in protein can help keep you full longer, making this recipe a winner for both taste and wellness. This dish is all about bold flavors, cozy textures, and that irresistible smoky finish.
Why You Will Love This Dish?
- The smoky coal magic: Using the hot coal and ghee trick infuses the chicken with an incredible smoky aroma that instantly turns a simple dish into something special. It’s the little extra that makes all the difference.
- Tender, juicy perfection: Marinating the chicken in yogurt and malai ensures every bite is melt-in-your-mouth tender and juicy. It’s a simple step that anyone can master for consistently delicious results.
- Balanced indulgence for busy days: This recipe feels rich and comforting but still fits well into a busy lifestyle, offering a satisfying meal without the heaviness.
- Customizable spice levels: I love adjusting the green chili paste depending on my mood—sometimes mild and creamy, other times with a bold kick—so it never gets boring.
- Protein-packed and fulfilling: With plenty of protein from the chicken and creamy ingredients, this dish keeps me energized and full, making it perfect for a balanced, hearty meal.
Chicken Barra Recipe
Equipment
- Large mixing bowl (for marination)
- Heavy-bottomed pan or kadai
- Blender or grinder (for green chili paste and sesame seed paste)
- Charcoal piece and tong (for smoky flavor)
- Knife and chopping board
- Serving Dish
Ingredients
- 500 gms chicken with bones
For marination:
- 2 tbsp yogurt or dahi
- 1 tbsp malai or fresh cream
- 1 tsp black pepper powder
- 1/2 tsp garam masala powder
- 1 tbsp ginger garlic paste
- 2 tsp vinegar
- 1/4 tsp salt
For gravy :
- 2 onions chopped
- 7-8 cashewnuts
- 3 tbsp yogurt
- 2 tbsp malai or fresh cream
- 1 tbsp ginger garlic paste
- 1 tsp kasoori methi
- 4-5 :green chillies paste
- 1 tsp sesame seed paste
- To taste salt
- 1 tsp Meat Masala
- 1 tsp coriander powder
- 1 tbsp coriander chopped
- 1 tsp red chilli flakes
- 2 tbsp refined oil
- 1 tbsp clarified butter ghee
- 1 Coal for smoke
- 1 tsp ghee on heated coal
Instructions
- Marinate the chicken with yogurt, malai, ginger garlic paste, vinegar, black pepper, garam masala, and salt for at least 1 hour.
- Prepare the green chili paste and sesame seed paste by grinding fresh ingredients until smooth.
- Heat oil and ghee in a pan; sauté chopped onions and cashew nuts until golden brown.
- Add ginger garlic paste, green chili paste, sesame seed paste, and spices; cook until fragrant.
- Stir in the marinated chicken and cook on medium heat until tender and cooked through.
- Add yogurt, malai, kasoori methi, and fresh coriander; simmer gently to blend flavors.
- For smoky aroma, place a hot coal piece in a small bowl, add ghee, and immediately cover the pan to trap smoke.
- Serve hot with Garlic Naan and Pickled Celery for a full meal experience.
Nutrition
Variations To Elevate Your Chicken Barra!
- Try smoked paprika or chipotle powder instead of regular red chili flakes for a deeper, smoky heat that complements the coal smoke flavor without overpowering it.
- Swap the cashews with toasted almonds or pistachios for a slightly different nutty richness that adds an unexpected texture and flavor layer to the gravy.
- Incorporate a touch of saffron soaked in warm milk during the final simmer for a subtle floral aroma and a luxurious golden hue that impresses without extra fuss.
- For a tangier twist, add a splash of tamarind paste or dried mango powder (amchur) to the gravy. It adds a lovely tart contrast that brightens the creamy base beautifully.
- Experiment with a smoky grilled chicken base by grilling the marinated chicken on a charcoal grill before finishing it in the sauce for extra charred complexity.
- Finish with a drizzle of rose water or kewra essence just before serving for a delicate fragrance that elevates the dish’s festive vibe, especially for special occasions.
- Use bone marrow or chicken fat in place of ghee to deepen the richness and give an authentic, rustic flavor that traditionalists will appreciate.
These variations let you customize the dish while maintaining its soul, making your Chicken Barra uniquely yours every time. Give one a try next time you cook!
Quick Questions?
Q: Can I use boneless chicken instead of chicken with bones?
Ans: Yes, boneless chicken works fine but cooking time will be shorter, and you might miss some depth of flavor that bones add.
Q: How do I prevent the yogurt from curdling in the gravy?
Ans: Use full-fat yogurt and add it slowly on low heat while stirring constantly to avoid curdling.
Q: What can I substitute for malai (fresh cream) if I don’t have it?
Ans: You can use heavy cream or even thick coconut cream for a slightly different but creamy texture.
Q: Is there a vegetarian version of this dish?
Ans: Paneer or cauliflower can be used with similar spices and smoky technique for a delicious vegetarian alternative.
Q: How do I safely add the smoky flavor with coal at home?
Ans: Use a small metal bowl or foil container for the coal, heat it on the stove until red hot, then place it in the pan, add ghee, and quickly cover with a lid to trap the smoke.
