Rarha Chicken | Rara Chicken Recipe | Chicken Bhuna Masala | रारा चिकन | Kunal Kapur Ramadan 2023

Chef Kunal Kapur Curries & Gravies 40 Mins 4 Servings 290.9K views Jan 4, 2023

Celebrate this Ramadan with ultimate taste! Welcome to this delicious recipe for rara chicken! This delicious and aromatic dish is made with tender chicken pieces marinated in a flavorful blend of spices and cooked to perfection. In this video, I'll show you how to make rara chicken step by step, so you can enjoy this classic Punjabi dish in your home. I hope you enjoy this recipe and give it a try at home. Don't forget to like and subscribe to my channel for more delicious recipes and cooking tutorials.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Rarha Masala

Bay leaf (तेज पत्ता) - 2 nos
Dry red chilli (सूखी मिर्च) - 3 nos
Cinnamon, 1” piece (दालचीनी) - 2 nos
Coriander whole (धनिया) - 2 tbsp
Fennel seeds (सौंफ) - 2 tsp
Pepper powder (काली मिर्च) - 2 tsp
Cumin (जीरा) - 2 tsp

For Marinating Chicken

Chicken, with bone (चिकन) - 1 kg
Salt (नमक) - 1 tbsp
Rarha Masala (राडा मसाला) - 2 tbsp
Curd (दही) - ¾ cup
Chicken Mince (चिकन कीमा) - 400 gms
Rarha Masala (राडा मसाला) - 2 tsp

For Masala

Oil (तेल) - ½ cup
Bay leaf (तेज पत्ता) - 2 nos
Cardamom (ईलाईची) - 5 nos
Clove (लौंग) - 4 nos
Cinnamon, 1” long (दालचीनी) - 1 no
Onion, Chopped (प्याज़) - 1½ cups
Ginger garlic paste (अदरक लहसुन) - 2 tbsp
Turmeric (हल्दी) - 1 tsp
Chilli powder (मिर्च) - 2 tsp
Coriander powder (धनिया) - 2 tbsp
Cumin powder (जीरा) - 1 tsp
Salt (नमक) - to taste
Green chilli slit (हरी मिर्च) - 1 no
Tomatoes chopped (टमाटर) - 1 cup
Water (पानी) - ½ cup
Water (पानी) - 1 cup
Kasoori methi powder (कसूरी मेथी) - ½ tsp
Rarha Masala (राडा मसाला) - ½ tsp
Green chilli, slit (हरी मिर्च) - 1 no
Coriander, chopped (धनिया) - 3 tbsp
Complete recipe link - https://www.chefkunalkapur.com/recipe/chicken-rara/

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

The secret to authentic restaurant-style gravies lies in the 'Bhuna' stage: cook your onion-tomato masala slowly over medium-low heat until tiny beads of aromatic oil separate around the edges of the pan. This cooks out any raw spice flavor and caramelizes the natural sugars.

Recipe FAQs & Expert Advice

How long can I store leftover Rarha Chicken?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.