Chicken Rara, a dish celebrated for its rich flavors and unique texture, is a culinary gem originating from North India. Also known as Murgh Rara, this dish distinguishes itself by combining succulent pieces of chicken with a spicy chicken mince (keema) gravy. This blog post explores everything about Chicken Rara, from its history and ingredients to a detailed recipe and tips for achieving the perfect dish.

What is Chicken Rara?

Chicken Rara is a popular North Indian dish that combines chicken pieces and chicken mince (keema) in a flavorful gravy. The combination of the two textures of chicken is a unique feature that makes it so popular. The gravy, rich with spices, onions, tomatoes, and a blend of aromatic ingredients, complements the chicken beautifully.

Origins and Cultural Significance

While the precise origins of Chicken Rara are somewhat ambiguous, it is generally accepted as a Mughlai-influenced dish that emerged in North India. Mughlai cuisine, known for its rich, flavorful dishes and use of spices, has significantly impacted Indian gastronomy. Chicken Rara likely evolved as a creative way to use both chicken pieces and mince, creating a dish that is both hearty and flavorful. Today, Chicken Rara is a popular item on restaurant menus throughout India and is also frequently prepared in homes for special occasions and gatherings.

Key Ingredients

The ingredients for Chicken Rara are a mix of fresh produce, spices, and, of course, chicken. Here’s a detailed look at what you’ll need:

  • Chicken: The primary ingredient, usually bone-in pieces are preferred as they add more flavor to the gravy.
  • Chicken Mince (Keema): This provides a unique texture and enhances the overall flavor of the dish.
  • Onions: Form the base of the gravy, providing sweetness and depth.
  • Tomatoes: Add tanginess and help create a rich, luscious gravy.
  • Ginger and Garlic Paste: Essential for their aromatic qualities and digestive benefits.
  • Green Chilies: Add heat and spiciness to the dish.
  • Curd (Yogurt): Used for marinating the chicken, tenderizing it and adding a slight tang.
  • Spices: A blend of ground and whole spices is crucial for the distinctive flavor of Chicken Rara. Common spices include:
    • Turmeric powder
    • Kashmiri red chili powder
    • Garam masala powder
    • Coriander powder
    • Cumin powder
    • Bay leaves
    • Cumin seeds
    • Cloves
    • Black peppercorns
    • Cardamoms
  • Kasoori Methi (Dried Fenugreek Leaves): Adds a unique, slightly bitter taste that balances the other flavors.
  • Fresh Coriander Leaves: Used for garnishing, adding freshness and a pop of color.
  • Oil/Ghee: Used for cooking the masala and adding richness. Mustard oil is a good choice for a traditional flavor.

Step-by-Step Chicken Rara Recipe

Here’s a detailed guide to making Chicken Rara at home:

Part 1: Preparing the Ingredients

  1. Marinating the Chicken:
    • In a large bowl, combine the chicken pieces with ginger-garlic paste, salt, Kashmiri red chili powder, cumin powder, and coriander powder.
    • Mix well to ensure the chicken pieces are fully coated with the marinade.
    • Set aside for at least an hour, or preferably longer, to allow the flavors to penetrate the chicken.
  2. Marinating the Chicken Mince (Keema):
    • In a separate bowl, take the chicken mince. Add curd, ginger-garlic paste, salt, cumin powder, and coriander powder.
    • Mix well and set aside to marinate for at least an hour.
  3. Making Rara Masala (Optional):
    • If you want to make your own Rara Masala, dry roast coriander seeds, cumin seeds, cinnamon, mace, green cardamoms, black cardamom, cloves, nutmeg, black peppers, star anise, and bay leaf on low heat for 3-4 minutes.
    • Let the roasted spices cool, then grind them to a fine powder using a spice grinder.

Part 2: Cooking the Chicken Rara

  1. Sautéing Whole Spices and Onions:
    • Heat mustard oil in a large, heavy-bottomed pot or kadhai until it reaches smoking point, then let it cool slightly.
    • Add bay leaf and finely chopped onions and green chilies.
    • Sauté until the onions turn golden brown.
  2. Adding Ginger-Garlic Paste and Spices:
    • Add ginger-garlic paste and sauté until the raw smell disappears.
    • Add turmeric powder, Kashmiri red chili powder, cumin powder, coriander powder, and the prepared Rara Masala (if using).
    • Sauté the spices for a few minutes until the oil starts to separate from the mixture.
  3. Cooking the Chicken:
    • Add the marinated chicken pieces to the pot and sauté on high heat for about 5-10 minutes, stirring continuously to ensure the spices coat the chicken evenly.
    • Add the marinated chicken mince and cook for another 5-7 minutes until it is nicely browned.
  4. Adding Tomatoes and Simmering:
    • Add pureed tomatoes and cook until the oil separates from the masala.
    • Add a little water to prevent the spices from burning and continue to cook until the tomatoes are well blended and the mixture is rich and thick.
  5. Simmering and Finishing:
    • Add water to adjust the gravy’s consistency.
    • Cover the pot and simmer on low heat until the chicken is cooked through and tender. This may take about 15-20 minutes, depending on the size of the chicken pieces.
  6. Final Touches:
    • Stir in crushed Kasoori Methi and garam masala.
    • Check the salt and add more if needed, adjusting the seasoning to your taste.
    • Finish with a squeeze of lemon juice.

Part 3: Serving

  1. Garnish:
    • Garnish with freshly chopped green coriander leaves and ginger juliennes.
  2. Serving Suggestions:
    • Serve hot with paranthas, naan, roti, or rice.
    • Chicken Rara also pairs well with a side of raita or sliced onions and lemon wedges.

Tips for the Perfect Chicken Rara

  • Marination Time: Marinating the chicken and keema for a longer period (2-3 hours or even overnight) intensifies the flavors and tenderizes the meat.
  • Spice Blends: Freshly ground spices can significantly enhance the flavor of the dish. Consider making your own Rara Masala for the best results.
  • Cooking the Masala: Sauté the masala well until the oil separates from the mixture. This step is crucial for developing a deep, rich flavor.
  • Adjusting Consistency: Adjust the consistency of the gravy by adding water as needed. The gravy should be thick enough to coat the chicken but not too dry.
  • Mustard Oil: Using mustard oil gives an authentic Punjabi flavor to the dish. Ensure you heat the oil to smoking point and then let it cool slightly before adding other ingredients to remove its pungency.
  • Chicken to Mince Ratio: Adjust the ratio of chicken pieces to mince according to your preference. Some prefer more mince for a richer gravy, while others prefer a higher proportion of chicken pieces.

Variations and Serving Suggestions

  • Spice Level: Adjust the number of green chilies and the amount of red chili powder to control the spice level according to your preference.
  • Creamy Version: For a richer, creamier version, add a dollop of fresh cream or yogurt at the end of the cooking process.
  • Smoked Chicken Rara: Give the dish a smoky flavor by placing a small steel bowl with a burning piece of charcoal in the center of the pot. Pour a teaspoon of ghee over the charcoal, cover the pot, and let the smoke infuse the dish for a few minutes.
  • Vegan Rara Curry: Use tofu instead of chicken.

Nutritional Information

While the nutritional content can vary based on specific ingredients and portion sizes, a typical serving of Chicken Rara (approximately 1 cup) may contain:

  • Calories: 350-450
  • Protein: 30-40g
  • Fat: 20-30g
  • Carbohydrates: 10-15g
  • Fiber: 2-4g

Chicken Rara is a protein-rich dish that also provides essential nutrients from the spices and vegetables used. However, it can be relatively high in fat, depending on the amount of oil or ghee used in the preparation.

 

Chicken Rara: Frequently Asked Questions

Q: What exactly is Chicken Rara?

A: Chicken Rara is a North Indian dish that combines both chicken pieces and chicken mince (keema) in a rich, flavorful gravy. It’s known for its unique texture and the depth of flavor derived from a blend of spices and aromatics.

Q: What is the origin of Chicken Rara?

A: While the exact origins are unclear, Chicken Rara is believed to be a Mughlai-influenced dish from North India. It likely emerged as a way to creatively use both chicken pieces and mince in a single, delicious preparation.

Q: Can I use boneless chicken for Chicken Rara?

A: While bone-in chicken pieces are traditionally used for added flavor, you can use boneless chicken if you prefer. Just be mindful of the cooking time, as boneless chicken may cook faster.

Q: Can I make Chicken Rara without chicken mince (keema)?

A: While the chicken mince is a key component of Chicken Rara, you can make a version without it. However, it will alter the texture and flavor profile of the dish. If omitting the mince, you may want to add some browned ground nuts or a puree of cashews to enrich the gravy.

Q: What spices are essential for Chicken Rara?

A: The essential spices include turmeric powder, Kashmiri red chili powder, garam masala powder, coriander powder, cumin powder, bay leaves, cumin seeds, cloves, black peppercorns, and cardamoms. The specific blend can vary, but these spices contribute to the dish’s distinct flavor.

Q: How spicy is Chicken Rara?

A: The spiciness of Chicken Rara can be adjusted to your preference. You can control the heat by adjusting the number of green chilies and the amount of red chili powder used in the recipe.

Q: Can I use a store-bought garam masala?

A: Yes, you can use a store-bought garam masala. However, freshly ground spices generally offer a more intense and vibrant flavor.

Q: How long should I marinate the chicken and keema?

A: Marinating for at least an hour is recommended, but longer marination times (2-3 hours or even overnight) will result in more flavorful and tender chicken.

Q: Can I use vegetable oil instead of mustard oil?

A: Yes, you can use vegetable oil. However, mustard oil gives a distinct and authentic flavor to the dish. If using mustard oil, be sure to heat it to its smoking point and then let it cool slightly before adding other ingredients to remove its pungency.

Q: How do I prevent the gravy from burning while cooking?

A: To prevent burning, cook the masala on low to medium heat and stir frequently. You can also add a little water if the mixture starts to stick to the bottom of the pot.

Q: What can I add to make the gravy richer?

A: You can add a dollop of fresh cream or yogurt at the end of the cooking process for a richer, creamier gravy. A spoonful of ghee or butter can also enhance the richness.

Q: How do I adjust the consistency of the gravy?

A: Adjust the consistency by adding water as needed. The gravy should be thick enough to coat the chicken but not too dry.

Q: Can I freeze Chicken Rara?

A: Yes, Chicken Rara freezes well. Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

Q: How do I reheat Chicken Rara?

A: Reheat Chicken Rara on the stovetop over medium heat, stirring occasionally, until heated through. You may need to add a little water to restore the gravy’s consistency. Alternatively, you can reheat it in the microwave.

Q: What are some good side dishes to serve with Chicken Rara?

A: Chicken Rara pairs well with naan, roti, paratha, or rice. It can also be served with a side of raita, sliced onions, and lemon wedges.

Q: Can I make a vegan version of Rara?

A: Yes! Substitute firm tofu (pressed to remove excess water) for the chicken. The rest of the recipe can remain largely the same, though you may want to use a plant-based yogurt alternative.

Q: How can I give it a smoky flavor?

A: You can give the dish a smoky flavor by placing a small steel bowl with a burning piece of charcoal in the center of the pot. Pour a teaspoon of ghee over the charcoal, cover the pot, and let the smoke infuse the dish for a few minutes.

Conclusion

Chicken Rara is a flavorful and satisfying dish that brings together the best of North Indian cuisine. With its combination of chicken pieces and a spicy chicken mince gravy, it offers a unique culinary experience that is both comforting and exciting. Whether you’re an experienced cook or a novice in the kitchen, this recipe provides a step-by-step guide to creating a restaurant-quality Chicken Rara in your own home. So gather your ingredients, follow the instructions, and enjoy the delightful flavors of this classic Indian dish.