Chicken rara is a part of Punjabi cuisine and is creamy-rich in flavour. With a considerable amount of local ingredients, it creates an incredible fragrance that can make your mouth water. Nowadays, this dish is served in various Indian restaurants all over the world. So, try the recipe of this fantastic dish and go gaga over rara chicken. This chicken goes super well with plain white rice, stuffed garlic naan and roomali roti. 


  • 1 kg bone-in chicken
  • ½ cup chicken minced 
  • 8-10 cloves 
  • 1-2 bay leaves
  • 1 black cardamom 
  • 1 tsp cumin seeds
  • 5-6 green cardamom 
  • 2 blade mace 
  • ½ cup yoghurt 
  • ½ tsp nutmeg powder
  • Salt, to taste
  • 5-6 tbsp oil 
  • 3 medium-sized onions (finely chopped)
  • 2 tbsp ginger- garlic paste 
  • 2 medium-sized tomatoes (chopped)
  • 1 tsp red chilli powder
  • ¼ tsp turmeric powder
  • 1 tsp coriander powder
  • 3-4 green chilli (slit cut)
  • Fresh coriander leaves (chopped)

Image: Pexels


How to make Rara Chicken?

  1. Take a non-stick pan, heat with cloves, cumin seeds, cardamoms, mace, and dry roast. Transfer them to a plate, cool down, and grind to a fine powder. 
  2. Take a bowl, add yoghurt, whisk with 1 tbsp roasted spice powder, nutmeg powder, salt along with chicken pieces and keep for 1 hour in the fridge to marinate. 
  3. Heat oil in a kadhai, add bay leaves and black cardamom splutter, add ginger- garlic paste, saute this for seconds, add chopped onions. Again saute till it turns translucent. Now add marinated chicken and cook for 5-7 minutes. 
  4. Add chopped tomatoes, mix and cook till they turn soft and puppy. Next, add the spices, red chilli powder, turmeric, coriander powder, and cook till the oil separates. 
  5. Now add chicken minced, green chillies, continuously stir, add 2 cups of water, stir, and cover this with a lid. Cook tenderly on medium flame. 
  6. Cook till the chicken is cooked. 

Masala chicken rara is ready. Garnish it with freshly chopped coriander leaves. Serve this with naan, roti, or rice.