Chicken Bara Kebab
Succulent pieces of chicken marinated in a rich, creamy blend of yogurt, cashews, and aromatic spices, then grilled to perfection. This classic Mughlai kebab is a melt-in-your-mouth appetizer that's sure to impress.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare Cashew Paste & First Marination
- b.Soak the cashews in 1/2 cup of hot water for 20-30 minutes. Drain and grind them into a very smooth paste, adding a tablespoon of water if needed. Set aside.
- c.In a large bowl, combine the chicken pieces, ginger-garlic paste, lemon juice, and 1 teaspoon of salt. Mix thoroughly to coat each piece.
- d.Cover the bowl and let the chicken marinate for 30 minutes at room temperature.
- 2
Step 2
- a.Prepare Second Marinade & Marinate Chicken
- b.In a separate bowl, whisk the hung curd until it's smooth and creamy. Add the fresh cream, prepared cashew paste, chopped green chilies, garam masala, cumin powder, white pepper powder, and the remaining 0.5 teaspoon of salt.
- c.Crush the kasuri methi between your palms and add it to the bowl. Whisk everything together until well combined.
- d.Stir in the 2 tablespoons of vegetable oil to complete the marinade.
- e.Pour this second marinade over the chicken from the first marination. Mix gently but thoroughly, ensuring every piece is generously coated.
- f.Cover and refrigerate for a minimum of 4 hours, or preferably overnight for the most tender and flavorful results.
- 3
Step 3
- a.Skewer the Chicken
- b.If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
- c.Take the marinated chicken out of the refrigerator about 20 minutes before cooking.
- d.Thread the chicken pieces onto the skewers, leaving a small gap between each piece to ensure even cooking.
- 4
Step 4
- a.Grill the Kebabs
- b.Preheat a grill pan, outdoor grill, or oven grill to medium-high heat.
- c.Brush the grill grates with ghee to prevent sticking.
- d.Place the skewers on the hot grill. Cook for 15-20 minutes, turning them every 4-5 minutes, until the chicken is cooked through and has beautiful char marks on all sides.
- e.To check for doneness, the juices should run clear when a piece is pierced, and the internal temperature should reach 165°F (74°C).
- f.During the last 2-3 minutes of cooking, baste the kebabs with melted butter for extra richness and a glossy finish.
- 5
Step 5
- a.Garnish and Serve
- b.Once cooked, remove the kebabs from the grill and let them rest on a platter for 5 minutes. This helps the juices redistribute, keeping the chicken moist.
- c.Sprinkle generously with chaat masala and garnish with freshly chopped coriander leaves.
- d.Serve hot with a side of mint chutney, onion rings, and lemon wedges.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the juiciest kebabs, always use chicken thighs. Chicken breast can be used but may turn out drier.
- 2Hung curd is crucial for a thick marinade that clings to the chicken. If unavailable, hang regular plain yogurt in a muslin cloth for 2-3 hours to drain excess whey.
- 3Do not overcrowd the grill. Cook in batches if necessary to ensure the kebabs grill properly rather than steam.
- 4For an authentic smoky 'dhungar' flavor, place the marinated chicken in a large pot. Put a small steel bowl in the center, add a piece of red-hot charcoal, pour a teaspoon of ghee over it, and immediately cover the pot for 5-10 minutes before grilling.
Adapt it for your goals.
Vegetarian
Replace chicken with 500g of paneer cubes or large button mushrooms. Reduce the marination time to 1-2 hours for paneer.
Spicier VersionSpicier Version
Add 1/2 teaspoon of red chili powder or increase the number of green chilies in the marinade for a fiery kick.
Nut FreeNut-Free
For a nut-free version, omit the cashews and increase the amount of hung curd and cream slightly to maintain the creamy texture.
Different NutsDifferent Nuts
Substitute cashews with an equal amount of blanched almonds to create a slightly different flavor profile in the marinade.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, essential for muscle growth, repair, and overall body function.
Promotes Gut Health
The use of hung curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome and aid in digestion.
Rich in Healthy Fats
Cashews and ghee provide monounsaturated fats, which are beneficial for heart health and provide sustained energy.
Immunity Boosting Spices
Ingredients like ginger, garlic, and cumin are known for their anti-inflammatory and antioxidant properties, which can help strengthen the immune system.
Frequently asked questions
A single serving of Chicken Bara Kebab (approximately 175g) contains around 350-400 calories, primarily from the chicken, cream, and cashews. This is an estimate and can vary based on specific ingredients used.