Chicken Barrah by Chef Himanshu Bhatt

Ingredients

Chicken boneless 300 gm

Ginger paste 10 gm

Garlic paste 10 gm

Hung curd 40 gm

Raw papaya paste 10 gm

Kashmiri chili powder 4 gm

Jeera powder 2 gm

Garam masala powder 4 gm

Kutti lal mirch 01 gm

Black pepper powder 01 gm

Lemon juice 8 gm

Mustard oil 6 gm

Kasoori methi 01 gm

Salt  to taste

Butter for grilling

Method:

Combine all ingredients together in a bowl and mix well.

Marinade chicken for at least 2 – 4 hours.  For better results, marinate the chicken overnight in the refrigerator.

Now take out the marinated chicken from the refrigerator. 

Put a nonstick pan or non-stick grill pan on medium-low heat.

Put some butter on a grill pan.  Place chicken pieces on the pan. Cook evenly from both sides. Avoid flipping the chicken many times.

Serve hot with your favourite chutney and onion.

About the Chef 

Executive Chef and one of the Founders at TRIHK, Chef Himanshu Bhatt, is perceived as a sought-after property in the culinary kingdom. A forever student, driven by curiosity and etymology of food, Chef Bhatt is driven to deliver authentic, scrumptious food. A big-time foodie, he has over 17 years of experience in Indian cuisine.

With a deep knowledge of food trends and the ability to think outside the box,  Chef Bhatt brings forth an in-depth knowledge of flavours and food relationships, resulting in mouth-watering dishes and attractive menus.

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