Rarha Chicken | Bhuna Chicken Masala | Origins of Rara Chicken
Rarha Chicken is a rich and hearty Punjabi dish made by combining both minced and whole chicken pieces in a spicy, thick masala, delivering intense flavor and texture. Bhuna Chicken Masala involves slow-cooking chicken with aromatic spices until the masala clings to the meat, creating a deeply flavorful and semi-dry preparation. The origin of Rara Chicken lies in North Indian, especially Punjabi, Dhaba's where it evolved as a fusion of chicken curry and keema, offering a robust, meat-lovers’ delight with bold spices and rustic charm.
Ingredients
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 Rarha Chicken 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
Instructions
For Rarha Masala
- For Rarha Masala, dry roast the spices mentioned under Rarha masala except kasoori methi. Because Methi can burn we will add it later to make it crunchy. Once the spices get a light roast colour turn off the heat and add kasoori Methi leaves. Toss them in it for a min and then either pound or grind them in a mixer grinder. Keep rara masala in an airtight container to use later. Please note that the entire rare masala will not be used for the recipe.
For Marinating chicken
- For Marinating chicken, place chicken in a bowl, sprinkle salt, rarha masala & curd. Mix it well and leave aside for 20 mins. Add rara masala in the chicken mince and mix it and keep that aside as well.
For Rarha Chicken Masala
- For Rarha Chicken Masala, heat oil in a pan and add the whole spices, when they crackle add the onions and cook till they turn golden brown. At this stage add ginger garlic paste, turmeric, chilli powder, coriander powder, cumin powder, salt and green chillies.Lower the heat and give it a mix. You can always sprinkle some water if you think the spices might overcook. Add tomatoes and increase the heat to cook them till they are mashy & oil surfaces. Now add the marinated chicken and cook on high heat for 3 mins. Then add the chicken mince and further cook without water for 10 mins more.
- At this stage add light water and lower heat and cover to cook the chicken. Keep adding little water if required to prevent it from sticking but cover and cook on low heat for another 10 mins.Add more water and allow the chicken to boil in it to cook completely and make a gravy. Sprinkle some kasoori methi, rarha masala, green chillies and chopped coriander. Stir and check the seasoning. Turn off the heat and serve rara chicken with roti, paratha or rice.
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