Restaurant Style Chicken Barra

Ingredients

• 750 grams chicken, cut into 3 inch pieces on the bone
• 1 cup roughly chopped fresh coriander leaves
• 4-5 garlic cloves
• 1 inch ginger, roughly chopped
• 2 green chillies
• 1 cup yogurt
• 2 teaspoons red chilli powder
• Salt to taste
• 1 teaspoon garam masala powder
• ½ teaspoon black pepper powder
• ½ teaspoon chaat masala
• 1 tablespoon lemon juice
• 2 tablespoons brown onion paste
• ¼ teaspoon dried fenugreek leaves (kasuri methi) powder
• 2 tablespoons mustard oil
• 2-3 cloves
• 1 teaspoon ghee
• Gravy
• 2 tablespoons oil
• 3 tablespoons butter + to brush            
• ¾ cup fresh cream + for drizzling
• ¾ cup milk
• ¼ teaspoon dried fenugreek leaves (kasuri methi) powder
• To serve
• Roomali rotis as required
• Onion rings as required
• Lemon wedges as required

Method

1. Put coriander leaves in a mixer jar, add garlic, ginger, green chillies and ¼ cup water and grind to a fine paste.
2. Take yogurt in a large bowl, add red chilli powder, salt, ground paste, garam masala powder, black pepper powder, chaat masala, lemon juice, brown onion paste, dried fenugreek leaves powder and mustard oil and mix well. Make some slashes on all the  chicken pieces, add them to the yogurt mixture and mix well. Set aside to marinate for 2 hours.
3. Preheat oven to 200º C.
4. Place some hot charcoal pieces in a small stainless-steel bowl, place it in the centre of the chicken mixture, keep cloves over the charcoal, drizzle some ghee over them and  cover the bowl immediately. Let the flavour infuse for 1-2 minutes. Remove the bowl and mix the chicken once.
5. Thread the chicken onto skewers and place them over a baking tray. Place it in the preheated oven and bake for 20-25 minutes.
6. To make the gravy, heat oil and 1 tablespoon butter in a deep pan. Add remaining marinade and sauté for 8-10 minutes stirring continuously. Add fresh cream and mix and cook on low heat for 1-2 minutes.
7. Add milk, mix and continue to cook for 2-3 minutes. 
8. Bring the tray out of the oven, brush some butter over the chicken pieces and transfer them into the gravy and mix well.  Add 2 tablespoons butter and mix well. 
9. Add dried fenugreek leaves powder and mix. Cook for 1-2 minutes.
10. Transfer the chicken with gravy into a serving bowl, garnish with fresh cream and serve hot with roomali rotis, onion rings and lemon wedges.