Burra Chicken
Elevate your next dinner with the bold, smoky flavors of Burra Chicken, a traditional Indian grilled chicken dish that's irresistibly tender and packed with spices. Marinated in a rich blend of yogurt, ginger-garlic paste, and an array of aromatic spices like garam masala, kasuri methi (dried fenugreek leaves), and cumin, the chicken is infused with deep, tangy flavors and a subtle heat. Perfectly cooked in an oven or grill until juicy and charred, this recipe features an optional charcoal smoking step for an authentic tandoor-style taste in your own kitchen. Garnished with fresh cilantro and served hot with naan or rice, Burra Chicken is the ultimate crowd-pleaser for BBQs, festive gatherings, or family dinners. Try this easy yet show-stopping recipe to bring the flavors of India to your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 kg Chicken (bone-in pieces)
- 1 cup Yogurt
- 2 tablespoons Ginger-garlic paste
- 2 tablespoons Lemon juice
- 2 teaspoons Red chili powder
- 1 teaspoon Turmeric powder
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 1 tablespoon Kasuri methi (dried fenugreek leaves)
- 3 tablespoons Mustard oil
- 1.5 teaspoons Salt
- 1 piece Charcoal for smoking (optional)
- 2 tablespoons Butter or ghee
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Clean the chicken pieces thoroughly and make deep cuts or slits into them to ensure the marinade penetrates well.
In a large bowl, mix yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, kasuri methi, mustard oil, and salt. Whisk well to form a smooth marinade.
Add the chicken to the marinade and coat each piece evenly. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to infuse.
Preheat your oven or grill to 200°C (400°F). If using an oven, place the chicken pieces on a baking tray lined with foil. Brush a little butter or ghee over the chicken to enhance its flavor.
Cook in the preheated oven or grill for 20-25 minutes, turning the chicken halfway through to ensure even cooking. If grilling, cook over medium heat until the chicken is tender and slightly charred.
For a smoky flavor, place a piece of lit charcoal in a small steel bowl and keep it in the center of the cooked chicken. Drizzle a few drops of mustard oil or ghee over the charcoal, and immediately cover with a lid. Let the chicken absorb the smoky aroma for 5-7 minutes.
Garnish the cooked chicken with freshly chopped cilantro and serve hot with naan, roti, or rice.
Nutrition Facts
Calories |
2996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.9 g | 284% | |
| Saturated Fat | 64.2 g | 321% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 876 mg | 292% | |
| Sodium | 4453 mg | 194% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 19.2 g | ||
| Protein | 197.3 g | 395% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 716 mg | 55% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2960 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
