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5 from 5 votes

Bohra Red Chicken (Ketchup, Mayonaisse, Tikka Masala)

This chicken is usually served before biryani or pulao in bohra cuisine.  Taste yummy every time.
Course Main Course
Cuisine Bohra Cuisine, Bohra Recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4



  • 1 kg whole skinless chicken or 8 pieces of chicken
  • 7-8 tablespoons Chicken Tikka Spice Mix
  • 2 tablespoons ginger garlic paste
  • 2 tablespoons yogurt
  • 2 tablespoons butter
  • 4 tablespoons oil


  • ½ cup tomato ketchup
  • ¼ cup chilli garlic sauce
  • 1 cup mayonnaise/ cream ,cream is recommended

Sautéed Vegetable

  • 1 tablespoons oil
  • 1 cup assorted vegetable (carrot, capsicum, onions)
  • Salt and pepper to taste


  • 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



  • 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.


  • 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.
  • Saute 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.
  • Serve with garnishing of your choice.


update: I tired this recipe again and found cream taste better than mayonnaise.