How to Make Chicken Rara at Home the Punjabi Way

Chicken Rara is one of the most distinctive dishes in Punjabi cooking. What sets it apart from a regular chicken curry is its use of both bone-in chicken pieces and chicken mince cooked together in the same pot. The mince dissolves into the masala and becomes the gravy itself, giving the dish a thick, deeply flavoured sauce that clings to every piece of chicken. It is bold, rustic and intensely satisfying in the way that only proper Punjabi cooking can be.

The name rara likely comes from the Punjabi word rarna, which means to stir or cook something thoroughly over high heat. The dish lives up to that description. Both the chicken pieces and the mince are marinated separately, then cooked together in a bhuna-style masala of onions, tomatoes, ginger, garlic and whole spices. Mustard oil is the traditional cooking medium and it gives the dish its characteristic pungency and depth. Serve with naan, paratha or tandoori roti.

Punjabi Chicken Rara made with Zorabian Chicken Curry Cut and Chicken Mince in a thick spiced masala gravy, garnished with ginger juliennes and fresh coriander in a white bowl

Chicken Rara Recipe

Serves: 4
Prep time: 20 minutes (plus 1 hour marinating)
Cook time: 45 minutes
Total time:  2 hours 5 minutes

Ingredients

For the chicken pieces marinade:

  • 500g Chicken Curry Cut (bone-in pieces)
  • 3 tbsp plain yoghurt, whisked
  • 1 tsp ginger-garlic paste
  • 1 tsp Kashmiri red chilli powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp salt

For the chicken mince marinade:

  • 250g Chicken Mince
  • 2 tbsp plain yoghurt, whisked
  • 1 tsp ginger-garlic paste
  • 1/2 tsp Kashmiri red chilli powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp salt
  • 3 tbsp water (to prevent lumping)

For the masala:

  • 3 tbsp mustard oil (or vegetable oil)
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 4 green cardamom pods
  • 1 black cardamom
  • 4 cloves
  • 1 small cinnamon stick
  • 6 black peppercorns
  • 3 medium onions, finely chopped
  • 1 tbsp ginger-garlic paste
  • 3 medium tomatoes, finely chopped or pureed
  • 2 to 3 green chillies, slit lengthwise
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp garam masala
  • 1 tsp kasuri methi, crushed
  • Salt to taste
  • 1/2 cup water

For garnish:

  • Fresh coriander leaves, chopped
  • Ginger juliennes
  • Naan, paratha or tandoori roti (for serving)

Steps

  1. Marinate the chicken pieces and the chicken mince separately. Combine each with their respective marinade ingredients in two separate bowls. Mix the mince with 3 tablespoons of water before adding the marinade — this prevents it from clumping during cooking. Cover both bowls and refrigerate for at least 1 hour.
  2. If using mustard oil, heat it in a large heavy-bottomed pan or kadai over high heat until it reaches smoking point. Turn off the heat and allow it to cool for a minute. This removes the raw pungency of mustard oil and is an essential step for authentic Punjabi flavour. If using vegetable oil, simply heat it until shimmering.
  3. Return the pan to medium heat. Add the cumin seeds, bay leaves, green cardamom, black cardamom, cloves, cinnamon stick and black peppercorns. Sauté for 30 seconds until fragrant.
  4. Add the finely chopped onions and cook over medium to medium-high heat for 10 to 12 minutes, stirring frequently, until they are deep golden brown. Well-caramelised onions are essential for the rich colour and flavour of this dish.
  5. Add the ginger-garlic paste and slit green chillies. Sauté for 1 to 2 minutes until the raw smell disappears.
  6. Add the chopped or pureed tomatoes and cook for 6 to 8 minutes over medium heat, stirring occasionally, until the tomatoes break down and the oil begins to separate from the masala.
  7. Add the Kashmiri red chilli powder, ground coriander and turmeric. Stir well and cook for 1 to 2 minutes to let the spices bloom.
  8. Add the marinated chicken pieces along with all the marinade. Increase the heat to medium-high and cook for 6 to 8 minutes, stirring frequently, until the chicken is seared on all sides and the masala coats the pieces well.
  9. Add the marinated chicken mince to the pot. Break it up using a spoon as it goes in so it does not form large lumps. Stir well to combine the mince with the masala and the chicken pieces. Cook over medium-high heat for 5 to 6 minutes, stirring frequently, until the mince is fully cooked and has dissolved into the masala to create the characteristic thick rara gravy.
  10. Add half a cup of water and stir. Bring to a gentle boil, then reduce the heat to low. Cover and cook for 15 to 18 minutes until the chicken pieces are fully cooked and tender. The internal temperature should reach 75 degrees Celsius or 165 degrees Fahrenheit.
  11. Uncover and increase the heat to medium. Cook for 3 to 4 minutes uncovered to reduce the gravy slightly. Sprinkle the garam masala and crushed kasuri methi. Stir well and taste. Adjust the seasoning with salt.
  12. Transfer to a serving dish and garnish with fresh chopped coriander leaves and ginger juliennes. Serve hot with naan, paratha or tandoori roti.

Tips for Best Results:

Always marinate the chicken pieces and the mince separately. The mince needs a looser marinade with added water to prevent it from sticking together. Marinating both gives you better flavour throughout the dish.

Add the mince last and break it up as it goes in. If it is added in a clump it will cook unevenly. Stir frequently as it cooks to ensure it dissolves evenly into the masala.

Cook the onions to a deep golden brown. This is the foundation of the rara gravy. Pale onions will make the curry thin and flat. Patience here makes all the difference.

Mustard oil is traditional for Punjabi rara and gives the dish its characteristic flavour. Always heat it to smoking point and let it cool before adding other ingredients. This is what removes its raw bitterness.

Kasuri methi added at the end is non-negotiable. It gives the dish a subtly earthy finish that is essential to the rara flavour. Always crush it between your palms before adding to release the aroma.

This dish tastes even better the next day. Store in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of water.

Chicken Rara is a dish that earns its place at the table through the boldness of its flavours and the generosity of its portions. The mince gravy is what makes it unlike anything else in Indian cooking. Once you have made it you will understand why it is one of Punjab’s most celebrated curries.

Order Zorabian’s Chicken Curry Cut and Chicken Mince from shop.zorabian.com and try this recipe at home.

Instagram Facebook Youtube Globe