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Chicken Rara (Chicken in Mince Gravy)

Delectable chicken drumsticks in a spicy and flavorful chicken mince gravy. Chicken Rara is a popular and lip-smacking Punjabi dish and just as easy to make a home.
Servings: 4 people
Course: Main Course
Cuisine: Indian
Total Time: 45 minutes

Ingredients

For the chicken marination

  • 300 gms chicken
  • 1 tbsp ginger garlic paste
  • 1 tsp cumin powder (jeera)
  • 1 tsp coriander powder (dhania)
  • 1 tsp Kashmiri red chilli powder
  • 1/2 tsp salt or to taste

For the keema marination

  • 1 cup chicken mince
  • 1/2 cup water
  • 1 tbsp curd
  • 1 tbsp ginger garlic paste
  • 1 tsp cumin powder (jeera)
  • 1 tsp coriander powder (dhania)
  • 1/2 tsp salt or to taste

Coarsely ground garam masala

  • 6 cloves
  • 10 peppercorns
  • 1" piece of cinnamon
  • 1 black cardamom
  • 5 green cardamoms
  • 1 star anise
  • 1 piece of mace

For the masala

  • 3 tbsp mustard oil
  • 1 bay leaf
  • 2 medium onions finely chopped
  • 2-3 green chillies finely chopped
  • 1 tbsp ginger garlic paste
  • 2 medium tomatoes pureed
  • 1 tsp Kashmiri red chilli powder
  • 2 tsp cumin powder (jeera)
  • 2 tsp coriander powder (dhania)
  • 1/2 tsp turmeric powder (haldi)
  • Coarsely ground garam masala (see above)
  • 2 tsp kasoori methi (dry fenugreek leaves)
  • Juice of one lemon
  • Salt to taste

Instructions

  • To begin, take the chicken pieces in a large bowl. Marinate with ginger garlic paste, salt, Kashmiri red chilli powder, cumin powder, and coriander powder. Mix until the pieces are well coated and leave aside to marinate for at least an hour or two.
  • Next, take the chicken mince. Add half a cup of water, This ensures that the keema does not turn into lumps when cooking. Marinate it with ginger garlic paste, curd, salt, cumin powder, and coriander powder. Mix well and leave aside to marinate for at least an hour.
  • To prepare the masala, heat mustard oil to smoking point and let it cool a bit.
  • Add in a bay leaf. Add in finely chopped onions and green chillies. Saute until translucent.
  • Next, add ginger garlic paste and saute until the onions are lightly browned.
  • Add in the freshly pureed tomatoes. Mix.
  • Now add the dry masalas - Kashmiri red chilli powder, cumin powder, coriander powder, turmeric powder, and coarsely ground garam masala. Saute for a few minutes until the oil starts appearing on the sides.
  • Now add in the chicken mince and cook for a few minutes. Add the chicken drumsticks and saute until the liquid dries up a bit.
  • Add a bit of water, cover with a lid, and cook until the chicken pieces are done.
  • Once the liquid has dried up, saute some more.
  • Finally, add in crushed kasoori methi and mix well. Check the salt and add more if required. Adjust the gravy as per your taste.
  • Finish with the juice of one lemon.
  • The Chicken Rara is ready to serve. Garnish with chopped green coriander leaves and ginger juliennes and serve with paranthas or naans.

Video

Notes

  • I have used drumsticks for this recipe but you can use any cut.