Rara Chicken Recipe – Dhaba Style
Rara Chicken is a rich, spicy, and flavorful Punjabi dish that combines bone-in chicken and minced chicken in a thick, masala-based gravy. This dish is famous for its deep flavors and is often found in dhabas across North India. It pairs well with naan, roti, or jeera rice.
Equipment
- 1 heavy-bottomed pan/kadai
- 1 Mixing bowl
- 1 Knife & Chopping Board
- 1 blender or mixer
- 1 Spatula / Wooden spoon
- 1 measuring Spoons & Cups
- 1 Grater or mortar & pestle
- 1 lid for the pan
- 1 serving spoon & dish
Ingredients
For Marination:
500g Chicken (bone-in)
1 tbsp Ginger-Garlic Paste
½ tsp Turmeric Powder
1 tsp Red Chili Powder
1 tbsp Yogurt
Salt to taste
For Gravy:
200g Chicken Keema (minced chicken)
2 tbsp Oil or Ghee
2 Bay Leaves
2 Cloves
1-inch Cinnamon Stick
2 Green Cardamoms
1 Black Cardamom
1 Large Onion (finely chopped)
2 Tomatoes (pureed)
1 tbsp Ginger-Garlic Paste
1 tsp Cumin Seeds
1 tsp Coriander Powder
1 tsp Garam Masala
1 tsp Red Chili Powder
½ tsp Turmeric Powder
½ tsp Kasuri Methi (dried fenugreek leaves)
½ cup Water
Fresh Coriander (for garnish)
Instructions
Step 1: Marinate the Chicken
In a bowl, mix chicken with ginger-garlic paste, turmeric, red chili powder, yogurt, and salt.
Let it rest for at least 30 minutes to enhance flavors.
Step 2: Prepare the Base
Heat oil or ghee in a pan.
Add bay leaves, cloves, cinnamon, cardamoms, and cumin seeds.
Once they crackle, add chopped onions and sauté until golden brown.
Add ginger-garlic paste and cook until raw smell disappears.
Mix in the tomato puree and cook until oil separates.
Step 3: Cook the Minced Chicken (Keema)
Add the minced chicken and cook until it turns brown.
Stir in coriander powder, red chili powder, turmeric, and garam masala.
Step 4: Cook the Marinated Chicken
Add the marinated chicken and mix well with the masala.
Cover and cook on low flame for 15-20 minutes, stirring occasionally.
Step 5: Final Touch
Sprinkle kasuri methi and adjust salt if needed.
Add ½ cup water and simmer for 5-7 minutes.
Garnish with fresh coriander.
Step 6: Serve and Enjoy
Serve hot with naan, roti, or jeera rice for a perfect meal.
Video
Notes
1. Use Fresh Ingredients – Fresh ginger, garlic, and tomatoes enhance the flavor of the dish. Avoid using store-bought pastes if possible.2. Bone-in Chicken & Minced Chicken Balance – Rara Chicken is unique because it combines bone-in chicken with minced chicken. This creates a rich texture and depth of flavor.
3. Marination Time – Marinate the chicken for at least 30 minutes with yogurt, salt, turmeric, and red chili powder for better taste and tenderness.
4. Slow Cooking for Best Flavor – Cooking on low heat helps the minced chicken absorb the spices and blend well with the gravy.
5. Tomato-to-Spice Ratio – Adjust the amount of tomato puree depending on how tangy you like your curry. Adding too much may overpower the spice flavors.
6. Use Whole Spices for Aroma – Adding bay leaves, cinnamon, cardamom, and cloves while tempering enhances the dish’s fragrance.
7. Consistency Control – If the gravy thickens too much, add warm water or chicken stock to adjust consistency.
8. Final Garnish – Garnish with fresh coriander leaves and a squeeze of lemon juice before serving for a refreshing touch.
9. Best Served With – Pair it with butter naan, tandoori roti, or jeera rice for the best experience.
10. Storage & Reheating – Rara Chicken tastes even better the next day! Store in an airtight container and reheat on low heat while stirring occasionally.
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