Chicken Barra — A Rich, Silky Classic

Imagine the first bite: tender, butter-kissed chicken that yields effortlessly, its surface slightly charred and smoky. The aroma—warm garam masala, sweet caramelized onion, and a whisper of kasuri methi—wraps around you like a cozy shawl. The sauce is luxuriously creamy but balanced by a bright squeeze of lemon. Each forkful offers contrast: plush chicken, silky gravy, and a hint of heat from red chili. This is Chicken Barra at its best.

This dish is perfect for special weeknight dinners, festive gatherings, or any time you want comfort without fuss. It reheats beautifully, making it a lovely candidate for batch cooking and dinner parties. If you enjoy smoky, restaurant-style curries, you might also like this take on authentic Hawaiian barbecue—see my note on a complementary flavor profile here: authentic Hawaiian Huli Huli chicken.

At a Glance

• Prep Time: 10–15 minutes (plus marinating time)
• Cook Time: 20–25 minutes
• Total Time: 1 hour 35 minutes (including 1 hour marination; overnight recommended for deeper flavor)
• Servings: 4
• Difficulty Level: Easy–Intermediate

Nutrition Highlights

Estimated nutrition per serving (serves 4). Values are approximate and calculated based on ingredient quantities and portion sizes using USDA FoodData Central; for general dietary guidance see resources from the Mayo Clinic.

• Calories: ~425 kcal
• Protein: ~28 g
• Carbohydrates: ~6 g
• Fat: ~31 g
  • Saturated fat: ~13 g
• Fibre: ~1 g
• Sodium: variable (depends on added salt; estimate 350–600 mg per serving)

Notes:

• These are estimates. Variations in the exact yogurt/cream used, whether you use low-fat or full-fat dairy, and how much salt/butter you actually add will change the totals.
• For lower calories and saturated fat, use low-fat yogurt and reduce butter and cream, or substitute with a light coconut milk (see variations).

Why You’ll Love It

• Flavor & Aroma: Deeply aromatic spices (garam masala, cumin, coriander) combine with butter and cream for that indulgent, restaurant-style savoriness.
• Comfort & Celebration: It’s the kind of dish that feels celebratory without being fussy—rich enough for festive dinners yet simple enough for a cozy weekend meal.
• Family-Friendly: Mildly spiced and creamy, it tends to be a crowd-pleaser across ages.
• Make-Ahead Friendly: The flavors develop with time; marinate overnight for the best depth and finish easily before guests arrive.

How to Make Chicken Barra

Ingredients

• 500 g boneless chicken thighs, cut into large cubes
• 1 cup (240 ml) thick plain yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt to taste
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter
• 1/4 cup (60 ml) fresh cream (heavy cream)
• 1 teaspoon kasuri methi (dried fenugreek leaves), crushed between palms
• 1 medium onion, thinly sliced
• 1 green chili, slit (optional)
• Fresh cilantro (coriander) for garnish

Optional ingredients and substitutions

• Replace fresh cream with light coconut milk or low-fat cream for a lighter version.
• Use Greek yogurt for extra tang and thickness.
• For a smokier flavor, finish with a quick charcoal smoke (dhungar) or grill the chicken briefly.
• For a dairy-free option, use full-fat coconut yogurt and coconut cream (see Variations).

Preparation and cooking steps (step-by-step)

1. Preheat & prep: Preheat oven or grill to 200°C (400°F) if you plan to grill/oven-roast; otherwise heat a skillet or grill pan over medium-high heat.
2. Make the marinade: In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, cumin, coriander, lemon juice, and salt until smooth.
3. Marinate the chicken: Add the chicken cubes to the marinade and coat thoroughly. Cover and marinate for at least 1 hour, or ideally overnight in the refrigerator.
4. Sear the chicken: Heat a heavy skillet or grill pan over medium-high heat. Add 1 tablespoon butter and sear the marinated chicken pieces until browned with some charred edges (about 3–4 minutes per side). Remove and set aside. (If grilling, place on the preheated grill until lightly charred.)
5. Build the base: In the same pan, add the remaining butter. Sauté the sliced onions until golden and caramelized, about 8–10 minutes. Add the slit green chili if using.
6. Reintroduce flavours: Add any leftover marinade to the pan with a splash (2–3 tablespoons) of water to loosen and form a gravy base. Simmer for 2–3 minutes.
7. Combine chicken & finish: Return the seared chicken to the pan. Stir in fresh cream and kasuri methi. Let everything simmer gently for 5–7 minutes until the sauce thickens and the chicken is cooked through (internal temperature 74°C / 165°F for safe poultry).
8. Garnish & serve: Finish with a swirl of cream and chopped cilantro.

Practical tips

• Avoid over-mixing the yogurt marinade—stir gently to preserve texture.
• Don’t overcrowd the pan when searing; work in batches if necessary to get a good char.
• Check doneness with an instant-read thermometer: chicken should reach 74°C (165°F).
• If the sauce breaks or looks curdled, stir in a tablespoon of warm water and simmer gently to bring it back together.

Best Pairings

• Staples: Warm naan, garlic naan, or flaky paratha; steamed basmati rice or jeera (cumin) rice.
• Light sides: Cucumber raita or a simple kachumber salad (onion, tomato, cucumber, lemon, cilantro) to cut through the richness.
• Drinks: A chilled lassi, a citrusy beer, or a light white wine (Sauvignon Blanc) complements the creamy spice.
• Snack/Starter idea: Serve small portions on toasted bread rounds as an elegant starter at parties.

Shelf Life & Storage

• Room temperature: Do not leave cooked chicken barra at room temperature longer than 2 hours (food safety).
• Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream to loosen the sauce.
• Freezer: Freeze in a sealed, freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat thoroughly before serving. Note: texture may change slightly after freezing due to the cream; stir in a little fresh cream when reheating to restore silkiness.

Insider Secrets

• Best cut: Boneless, skinless chicken thighs are ideal—they remain moist and handle longer cooking without drying out.
• Spice bloom: Toast whole spices briefly (if using) before grinding to unlock deeper aroma; even pre-ground garam masala benefits from a quick bloom in hot butter.
• Creaminess trick: For an ultra-silky finish, whisk the cream with a spoonful of warm pan liquid before adding to the sauce to prevent separation.
• Smoke & char: For restaurant-style smoky notes, sear the chicken on very high heat or briefly place over a charcoal ember with a small foil cup for dhungar (smoking).

Fun Flavor Ideas

• Coconut & Tamarind Twist: Replace cream with coconut milk and stir in 1 tablespoon tamarind paste for a South-Indian inspired tang and tropical richness.
• Green Herb Barra: Blend fresh cilantro, mint, and a small handful of spinach into the marinade for a bright green version with herbal freshness.
• Vegetarian/Vegan (Tofu Barra): Use firm tofu or seared cauliflower florets instead of chicken; swap yogurt/cream for thick coconut yogurt and coconut cream—see this vegan adaptation for inspiration: Tofu Barra (Vegan Chicken Barra).
• Low-Fat Option: Use low-fat Greek yogurt, skip the butter (use 1 teaspoon of oil), and replace cream with low-fat milk + cornstarch (1 tsp) to thicken.

Recipe Q&A

Q: Can I use chicken breast instead of thighs?
A: Yes—breast will work but cook more quickly and can dry out. Reduce searing time and watch internal temperature closely.

Q: My sauce split—how can I rescue it?
A: Remove from high heat, whisk in a tablespoon of warm water or cream slowly while stirring. A little cornstarch slurry (1 tsp cornflour + 1 tbsp water) can help re-emulsify.

Q: How long should I marinate the chicken for best flavor?
A: At least 1 hour; overnight marination (up to 24 hours) yields deeper flavor and more tender meat.

Q: What if I want less fat?
A: Use low-fat yogurt, reduce butter to 1 tsp, and swap cream for low-fat milk thickened with a small amount of cornstarch.

Q: Can I make this ahead for a party?
A: Yes—cook and cool completely, then refrigerate. Reheat gently and add a splash of cream or water to refresh the sauce before serving.

Conclusion

Chicken Barra is a satisfying, aromatic dish that balances comfort and elegance—perfect for when you want restaurant-style indulgence at home. Experiment with the variations above, and don’t hesitate to make it your own.

For a vegan twist inspired by the same silky North Indian curry concept, check out this excellent vegan Tofu Barra adaptation: Tofu Barra (Vegan Chicken Barra) North India silky curry. If you’d like another restaurant-style perspective on Chicken Barra, this version from a celebrated chef is a useful reference: Restaurant Style Chicken Barra.

If you try the recipe, please share your photos and notes—I love hearing what adjustments you made and how it turned out.

Chicken Barra

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• Author: recipesprintgmail-com
• Total Time: 95 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

A rich and silky chicken dish infused with warm spices, creamy sauce, and a hint of lemon, perfect for comfort food lovers.

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Ingredients

Scale 1x2x3x

• 500 g boneless chicken thighs, cut into large cubes
• 1 cup (240 ml) thick plain yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt to taste
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter
• 1/4 cup (60 ml) fresh cream (heavy cream)
• 1 teaspoon kasuri methi (dried fenugreek leaves), crushed between palms
• 1 medium onion, thinly sliced
• 1 green chili, slit (optional)
• Fresh cilantro (coriander) for garnish

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Instructions

1. Preheat oven or grill to 200°C (400°F). Heat a skillet over medium-high heat.
2. Mix yogurt, ginger-garlic paste, red chili powder, turmeric, cumin, coriander, lemon juice, and salt in a bowl to create the marinade.
3. Add chicken cubes to the marinade, coat thoroughly, cover, and marinate for at least 1 hour or overnight.
4. Heat 1 tablespoon of butter in a skillet. Sear marinated chicken pieces until browned with charred edges (about 3–4 minutes per side). Remove and set aside.
5. Add remaining butter to the same pan and sauté sliced onions until golden (about 8–10 minutes). Add green chili if using.
6. Add leftover marinade with a splash of water to the pan and simmer for 2–3 minutes.
7. Return chicken to the pan. Stir in fresh cream and kasuri methi. Simmer gently for 5–7 minutes until the sauce thickens and chicken is cooked through.
8. Finish with a swirl of cream and chopped cilantro before serving.

Notes

Marinate overnight for deeper flavor and texture. For lower calories and saturated fat, use low-fat yogurt and reduce butter and cream.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Searing, Simmering
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 425
• Sugar: 4g
• Sodium: 475mg
• Fat: 31g
• Saturated Fat: 13g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 28g
• Cholesterol: 120mg