Murgh Barra is prepared by combining grilling and dum cooking. The softest pieces of chicken are chopped and dipped into marination of special Rani Masala, exclusively designed by Petu Pankaj. The marinated chicken is grilled in tandoor to get a firm film over the chunks, and then it is deeply cooked in Dum Pukht to infuse the flavours deep into the flesh. The magic of creating a roasty chicken Barra lies more in it steaming in Dum where the crust protects the inner flesh from losing its texture. The process of steaming also helps the meat to set loose of the bones easily. As the meat is sliced with the knife, a flash of aroma fills the room. The hot skin of the meat, tender on the inside just melts in your mouth and you can feel the presence of the spices used in its marination. Enjoy your Murgh Barra with Mint sauce and lacha onions.