Ingredients for Chicken Bharta:
(Tsp-Teaspoon; Tbsp-Tablespoon)
– Boneless Chicken Breasts- 450 gms (300-350 gms after boiling)
– Boiled Eggs – 2
For the Tempering:
– Green Cardamom-5-6
– Cinnamon-2
– Cloves-5-6
Spice Powders:
– Turmeric Powder- 1 tsp
– Red Chilli Powder- 1 tsp
– Coriander Powder- 2 tsp
– Kashmiri Chilli Powder- 1 tsp
– Cumin Powder- 1.5 tsp
– Garam Masala Powder- 1 tsp
For boiling chicken breasts-
– Salt- 1/2 tsp
– Water- 300 ml
Other Ingredients:
– Grated Onions- 120 gms (2 small)
– Ginger Garlic paste- 3 tsp
– Tomato paste- 2 small (120 gms)
– Chopped green Chillies- 3
– Whisked curd/yogurt – 2 tbsp
– Cashew paste – 15 nos
– Fresh Cream- 3 tbsp
– Kasuri Methi (dry roasted & powdered)- 1 tsp
– Chopped Coriander leaves, as garnish- 2 tbsp
– Butter- 2 tbsp
– Salt- 1 tsp
Preparation:
– Boil the chicken breasts in 300 ml water and 1/2 tsp salt. Flip the pieces and boil in low heat for 15 mins.
– Take out the boiled fillets and allow it to cool. Reserve the chicken stock for use later.
– Shred the boiled chicken into 2 inch size strips.
– Boil the eggs. Shell and set aside. Roughly slice the boiled eggs just before adding it to the gravy.
– Grate the onions, blend the tomatoes into a paste, whisk the curd/yogurt.
– Also make cashew paste. To make cashew paste, add all the whole cashews into a grinder/blender and grind into powder. Now add 3-4 tbsp water and blend again into a smooth paste.
Process:
– Heat 3-4 tbsp oil and add the whole spices.
– Once it splutters, add the grated onions. Fry on medium heat for around 7 mins till light brown.
– Now add the ginger garlic paste, mix and fry on low heat for 2 mins.
– Mix and add all the spice powders and 1/2 cup water. Fry on medium heat for 2-3 mins till the spice is cooked & oil separates.
– Now add the tomato paste and 1 tsp salt and fry on medium heat for 3-4 mins till oil separates.
– Reduce heat and then add the cashew paste & whisked yogurt. Fry on low heat for 4-5 mins till these are cooked & oil separates.
– Add the shredded boiled chicken, Garam masala powder, a pinch of salt and give a mix.
– Add the chicken stock (200 ml) and cook on low heat for 2-3 mins.
– Now add the fresh cream and roasted Kasuri Methi and simmer on low heat for 2-3 mins . Add more water if required. Also add the julienned boiled eggs
– Also add 2 tbsp of butter & chopped coriander as garnish.
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