Chef Kunal's Rarha Chicken For A Scrumptious Meal
Image Credit: Image: Chef Kunal Kapur

Chicken curry is an absolute comfort food for many. But what makes a chicken curry special? It is the flavour and richness. While some love soothing and less spicy chicken curries, some can die for masaledar and flavourful chicken curry. If you are the one who just can’t get enough of such lip-smacking and delicious chicken curries, Rarha chicken is what you need. 

Recently, Chef Kunal took to Instagram and shared the recipe of scrumptious Rarha Chicken. He wrote, ‘This delicious and aromatic dish is made with tender chicken pieces marinated in a flavorful blend of spices and cooked to perfection". So, let’s not wait anymore and dig in! 


For Rarha Masala 


  • 2 bay leaves 
  • 3 dry red chilies 
  • 2 cinnamons 
  • 2 tbsp coriander whole 
  • 2 tsp fennel seeds 
  • 2 tsp pepper powder 
  • 2 tsp cumin 

For Marinating Chicken 

  • 1 kg chicken with bone 
  • 1 tbsp salt 
  • 2 tbsp rarha masala 
  • ¾ cup curd 
  • 400 gm chicken keema  
  • 2 tsp rarha masala 

For Masala 

  • ½ cup oil 
  • 2 bay leaves 
  • 5 cardamoms 
  • 4 cloves 
  • 1 cinnamon 
  • 1 ½ chopped onion 
  • 2 tbsp ginger garlic paste 
  • 1 tsp turmeric powder 
  • 1 tsp chili powder 
  • 2 tsp coriander powder 
  • 2 tbsp cumin powder 
  • ½ tsp kasoori methi 
  • ½ tsp rarha masala 
  • 1 tsp salt 
  • 1 slit green chili 
  • 1 cup chopped tomatoes 
  • ½ cup water 
  • 3 tbsp chopped coriander


For Rara Masala 

  • Heat a pan and dry roast all the masalas mentioned except kasoori methi. 
  • When the masalas are roasted a little, turn off the flame and add kasoori methi. 
  • Toss them and grind them in a mixer jar. Store the masala in an airtight container. 

For Marinating Chicken 

  • Place chicken in a bowl. Sprinkle rara masala, salt and curd. Mix well and let it stay for 20 minutes. 
  • Take another bowl and add chicken keema. Add rarha masala and mix well. Keep it aside. 

For Rarha Chicken Masala 

  • Heat a pan and add oil. Add whole spices and let them crackle. 
  • Add onions and sauté well until they turn golden brown. 
  • Add ginger garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, salt, and green chilies. Mix well on low heat. Sprinkle some water if required.  
  • Add chopped tomatoes and cook until they turn mashy and the oil surfaces. Then, add the marinated chicken. 
  • Cook for 3 to 4 minutes and add minced chicken. Cook for 10 more minutes.  
  • Add light water and lower the heat. Keeping adding the water when required.  
  • Add water and let it boil to make gravy. Add kasoori methi, rarha masala, green chilies, and chopped coriander. Stir well. 
  • Serve with roti, rice, paratha or naan.