This is the oldest and most famous Red Chicken of Bohra Cuisine. As I had told earlier Bohra cuisine varies from region to region like in any cuisine so this chicken recipe is more famous in Pakistan.
I remember, in most of the wedding lunches in my childhood, this chicken was most commonly served and yet was always tasty. Sometimes, with the same recipe mutton leg was also cooked. What I really liked was that every caterer had a unique taste and way of serving it. I have mentioned a lot of garnishing but you can serve a few or altogether without any of them. And sauteed vegetables are also optional.
Marination
Some people even marinate it in hara masala( ginger, green chilli and garlic paste) and then cook it in same ketchup mayonnaise sauce. So you may adjust to your taste or copy the recipe ditto. It is very simple recipe for newbies as well.
Chicken Cut
I used whole chicken here but you can marinate whole chicken cut into eight piece (bihari tikka cut) or whole chicken cut into 4 pieces. I will recommend 8 pieces as it allows easy serving, better marination and absolute tenderness. If you are using whole chicken to make it, use small sized chicken.
How to make Red Chicken
Wash chicken, dry with a towel then poke the chicken all over with a fork.
Then, place deep cuts on the chicken breast and thighs.
Take ginger garlic paste, Tikka masala, butter and yogurt in a bowl. Mix well.
Apply marination all over generously. Marinate over night or at least two hours. Cook in thick bottomed pot for 15- 20 minutes on medium flame or until tender.
Turn the chicken for even cooking.
Burn all the water add 4 tablespoon oil and sautee chicken in oil. ( bhunna)
Prepare sauce by mixing ketchup, mayonnaise or cream , and chilli garlic sauce in a bowl. Mix well.
Add sauce to the chicken and cook for a few minutes. Also, add a garnish of your choice.
Hungry for more? Check these!
Bohra Red Chicken (Ketchup, Mayonaisse, Tikka Masala)
Ingredients
Marination
- 1 kg whole skinless chicken or, 8 pieces of chicken
- 5 tablespoons Chicken Tikka Spice Mix
- 2 tablespoons ginger garlic paste
- 4 tablespoons yogurt
- 2 tablespoons butter
- 2 tablespoon lemon juice
Sauce
- ½ cup tomato ketchup
- ¼ cup chilli garlic sauce
- 1 cup cream
- 1 cup steamed assorted vegetable, (carrot, capsicum, potato)
Tempering
- 2 tablespoons oil
- ¼ teaspoon cumin
- ¼ teaspoon mustard seeds
- 5-6 round button red chillies
Smoke
- 2 inch piece of charcoal
- few drops of oil
- 1 boiled egg , for garnish
- handful fresh coriander
- 1 packet Slims chips, (potato sticks)
- 3-4 Salad leaves
Instructions
Marination
- Wash and dry chicken with a napkin. Make deep cuts and poke chicken all around with fork.
- Mix all ingredients of marination and cover the chicken thoroughly with it.
- Marinate overnight in the fridge.
Cooking
- Next day cook chicken for 20 minutes or until done. Burn all water on high flame. Sear (bhunna) the chicken for few minutes on high flame. Your chicken is ready.
- Mix all ingredient of sauce and keep ready. Before serving, heat the chicken fully , pour the sauce and mix. Cover the chicken cook for few minutes. Do not over cook.
- Steam vegetables and add to the chicken. You can also smoke this chicken at this stage with a piece of red-hot coal and few drops of oil.
- Heat oil in a pan, add cumin, mustard and red chilli. Let red chillies turn dark then pour tempering over the chicken.
- Serve with garnishing of your choice.
Maria Motorwala says
Thank you for such a detailed recipe. I followed every step and it turned out to be phenomenal. I saved and froze some of the leftover sauce for future chicken 😉. The taste is so good that you will end up licking the plate 👌😀
Recipe 52 says
Thanks a lot for leaving a detailed review. I'm really glad, it turned out so delicious.
Munira AliAsghar saiger says
All recipes really good and can easy to follow......ur good job
Recipe 52 says
Thanks a lot Munira ben!
Recipe 52 says
Thanks a lot Munira Ben.
Anonymous says
Looks very yummy. Which cream is recommended? Thank you ??
Recipe 52 says
Full fat cream, I used tetra pack cream.
Kashaf Abbas says
Hi i tried this recipe today ...my whole family appreciated me alot and taste was so yummmmmmm thanks thanks alot for sharing this recipe and for sure i ll try ur other recipes toooo.JAZAKALLAH
Recipe 52 says
I’m so glad to know you liked it. Thank you so much for your feedback. ?
Thelma Lobo says
Thanks for the recipe!
So simple yet yum!
Recipe 52 says
So good to hear from you Thelma. Good day!?
Anonymous says
I must try this looks yumm
Recipe 52 says
Yeah... give it a try! It tastes delicious ? .
fatema rangwala says
Can we cook the chicken in oven.. if yes wat temp n for how much time?
Recipe 52 says
Method 1
Cook your marinated chicken in skillet for 20 minutes. Carefully cover with gravy and sauce. Immediately roast in oven for around 7 minutes at 350 degree in middle shelf. Broil for few more minutes but keep an eye on the chicken while broiling. Remove from and cover let the chicken rest for 5-10 minutes so all juice settle then serve.
I use this method while making tikka, it should work for this too.
Method 2
For complete roasting in oven, 350 F is the right temperature. Time depends on size of chicken, if you have rotating griller setting in oven, it works best. Take small sized chicken and it should take 40 minutes or more but please check for tenderness.
Hope this helps. ?
Anonymous says
Which company’s chilli garlic sauce is best?
Recipe 52 says
I used Knorr chilli garlic sauce and ketchup. I like it’s taste.?
Recipe 52 says
If you don’t have chilli garlic sauce, you can increase ½ tablespoon tikka masala in recipe and use ketchup instead of chilli garlic sauce.
Anonymous says
AWESOME ?
Mariam Sodawater says
Thanks ??
Anonymous says
Is this recipe suitable for a dinner party ?
Recipe 52 says
Yeah.. it is very tasty. Plan a dessert , salad and a main course along with it and you are set for a feast. ?
beingamommy says
Yumm.....I make the same way..without mayo though
Mariam Sodawater says
Oh really! will try without mayo too. ???