This is a vegan version of chicken barra, a creamy chicken dish from North Indian Mughlai cuisine. You can find it in some restaurants in India, but you have to try making it at home. It is packed with flavor!
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This is a vegan version of chicken barra, a creamy chicken dish from North Indian cuisine. You can find it in some restaurants in India. You?ve got to try making this for it unique flavor and texture. It has a creamy silky sauce made with crispy onion and cashews, the protein is marinated in the sauce and roasted!

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Barra is another absolutely delicious feature in some North Indian regional restaurants. Known for its thick and creamy sauce that is made with fried onion and cream and plethora of spices and herbs, it is a delectable must make. Continuing with my series where I veganize some fantastic sauces, this has been an instant fave!
Restaurant style Chicken barra usually has a many many steps, where you fry the onions, then you blend them to make the sauce and marinade, then make this separate marinade for the protein, and then make the sauce using some of the marinade. You also cook the protein and sauce separately, and so on.

I simplified the entire process to making just this one blended sauce which you use to marinate the tofu/protein and also cook up to make the sauce for the dish. I also pan crisp the onion ...