Chicken Bharta is a spicy chicken dish, popular in dhabas and restaurants. It is a delicious side dish for naan / pulao. This aromatic chicken dish is basically a North Indian delicacy. Boiled eggs and flavor of kasuri methi & butter - add an extra level to the taste. This smooth creamy textured gravy is a perfect recipe for any occasion. Here I am sharing the recipe to make a mouth-watering recipe, Chicken Bharta.
Ingredients
- Chicken, boneless - 700 gm
- Curd - 1 cup
- Kasuri methi - 1/2 tsp
- Kashmiri red chilli powder - 2 tsp
- Pepper powder - 1 tsp
- Coriander leaves, chopped - 1/2 cup
- Green cardamom - 2
- Cinnamon stick - 1 inch long, 1
- Cloves - 2
- Bay leaf - 2
- Onion, chopped - 1 large size
- Ginger garlic paste - 1 tsp
- Tomato puree - 1/2 cup
- Cashew nut paste - 1 tsp
- Sha jeera powder - 1 tsp
- Coriander powder - 1 tsp
- Garam masala powder - 1 tsp
- Mace & nutmeg powder - 1 tsp
- Fresh cream - for garnishing
- Boiled eggs - 2
- Butter - as required
- Salt - to taste
- Sugar - to taste
- Oil - as required
Method
Heat oil and 2 tsp butter in a wide pan. Add bay leaf, green cardamom, cinnamon stick and cloves. When it leaves a nice aroma, add onion. Fry till golden brown. Add ginger-garlic paste, fry for another 2 mins. Add tomato puree,salt and sugar. Cook for a few mins. Add the boneless shredded chicken. Mix well. Add Kashmiri red chilli powder, pepper powder, coriander powder, sha-jeera powder, garam masala powder, mace & nutmeg powder. Add a little water (warm). Mix well. Cover the lid and put the gas medium low flame. Cook for 5 to 7 mins. Now add whisked curd. Mix well. Add cashew nut paste and kasuri methi. Cover the lid and again cook it for 10 mins in medium low flame. In between stir well. Cut one of the boiled eggs in small pieces and add it to the gravy. Add chopped coriander leaves, fresh cream and some butter. Mix well. Garnish with some fresh cream and boiled egg. Serve hot with naan / pulao.
darunn
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