Food, recipes and more

By Chef Chandan Prajapati

Murgh Rara / Chicken Rara / Rara Murgh


Chicken pieces - 500 gm

Chicken Mince - 100 gm

Oil for cooking or Ghee - 2 tbsp

Bay leaf - 1

Cinnamon - 1/2 inch stick

Cardamom - 4-5 

Cumin - 1 tsp

Ginger garlic paste - 2 tbsp

Green chilli chopped - 1 tsp

Onion chopped - use 2 large onions

Tomato chopped - use 2 large tomatoes

Red chiili powder - 1/2 tsp

Turmeric powder - 1 tsp

Cumin powder - 1 tsp

Coriander powder - 1 tsp

Garam  masala powder - 1/2 tsp

Curd - 100 gm

Salt to taste


Cashewnut - 100 gm

Tomato - use 2 large

Charmagaz - 50 gm

Water - 100 ml


Fried brown onion slices - 1 tsp

Fresh chopped corriander leaves - few


1. Wash the chicken pieces and keep aside.

2. For the paste first boil cashewnut, tomato and charmagaz for 15 to 20 minutes in some water. Make a paste. Keep aside.

3. Heat oil in a kadhai or deep pan. Add bay leaf, cinnamon stick, cardamom and cumin seeds. Stir for few seconds and add ginger garlic paste. Stir for a minute on medium heat and add the chopped chillies and chopped onion. Cook till the onion turns brown and then add the chopped tomatoes. Cook for another 5 minutes. Add the chicken mince and stir well. Add the chilli powder, turmeric powder, cumin powder, garam masala and the corriander powder. Cook for 2 more minutes. Now add the chciken pieces and cook for 5 minutes. Add the curd and cashewnut paste and cook till the chicken is cooked and tender. 

4. Serve garnished with fresh chopped corriander leaves and fried brown onion slices.

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