Rara chicken curry, a North Indian Smoky Onion Fennel Pepper Cardamom curry, that is absolutely bursting with amazing complex flavors! Prepare it as-is with tofu or use your protein of choice to make it your own! It is delicious served with flatbread, naan, or rice.
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Rara chicken curry, a North Indian Smoky Onion Fennel Pepper Cardamom curry, that is absolutely bursting with amazing complex flavors! Prepare it as-is with tofu or use your protein of choice to make it your own! It is delicious served with flatbread, naan, or rice.

Today, we are making vegan chicken rara. The pronunciation of this has a D or an H in the second R, but you can pronounce it however you like.
I’ve been exploring meat-heavy and regional Indian dishes, and developing easier and vegan versions of those. And this rara chicken is my most recent adaptation in this series!

The origins of rara chicken curry are disputed. It either comes from the Punjabi or Himachal region(north indian states), or it may come from Lucknowi cuisine(mid eastern state cuisine). There are different stories about it, but either way, it is an absolutely delicious North Indian curry! 

When you make these recipes with meat, it requires a lot more steps as well as cooking the meat in the sauce for a much longer time. But when we’re using plant-based protein — like tofu, beans, or chick...