Karara Chicken

A happy staple in almost every non-vegetarian household! Especially popular in North India, this tastes just as good with a plate of hot rice as it does with a soft roti drizzled with warm ghee.




1 Full Chicken, cut (preferably with bone but boneless also works)

2 Onions, chopped

2 Tomatoes, chopped

10 Garlic Cloves, finely chopped

2 tbsp Ginger, finely chopped/grated

8 Whole Dried Red Chillies

½ tsp Red Chilli Powder

3 Cloves

¼ tsp Cinnamon (Ground)

¼ tsp Cardamom Powder

¾ tsp Salt

2 tbsp Ghee

½ cup Curd/Yogurt


Soak red chillies in a bowl of water for 15 minutes, then remove and grind with a little water. Add chilli powder to this and keep aside.

Heat ghee in a pan and remove from fire before adding the ground chilli mixture.

Place back on the flame and fry, adding the garlic and stirring until it becomes golden-brown.

Add chicken and tomatoes and fry until the ghee separates.

Add curd and fry until the chicken becomes tender.

Finally, add the salt, ground cardamoms, cinnamon, cloves and ginger. Add ½ cup water and lower the flame - let is cook slowly on low heat, stirring just occasionally.

Once the grave becomes thick, remove from fire and place in a serving dish. Drizzle with hot ghee and sprinkle with coriander.

Serve with simple steamed rice or soft, paper-thin rotis.

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