Chicken Bharta | How to make Chicken Bharta - by foodogger

 Chicken Bharta

I try the Chicken Bharta dish for the first time in a restaurant, and next weekend I will make it at home, really it is a delicious kebab dish, so Al is sharing this recipe with you.

Ingredients:

To poach the chicken

§  500 Grams Chicken breast fillet

§  1 cup Water

§  ½ tablespoon Ginger-Garlic paste

§  ¾ teaspoon Salt

§  1 Bay leaf (Tej Patta)

§  inch Cinnamon stick (Dalchini)

§  2 Cardamoms (Elaichi)

§  3 Cloves (Laung)

For the masala paste

§  1 tablespoon Poppy seeds (Posto)

§  15-16 Cashew nuts

§  2-3 tablespoons Water

§  3 tablespoons Yogurt

Other ingredients for chicken bharta

§  3 boiled Eggs, 2 chopped for gravy, and 1 for garnishing

§  2 large Onions, finely chopped

§  1 & ½ tablespoons Ginger-Garlic paste

§  2 Tomatoes for paste

§  2-3 green Chillies

§  ¼ teaspoon Cumin seeds

§  1 Bay leaf (Tej Patta)

§  2-inch Cinnamon stick (Dalchini)

§  1 teaspoon Turmeric powder

§  1 teaspoon red Chilli powder

§  ¾ teaspoon Cumin powder

§  ¾ teaspoon Coriander powder

§  1 teaspoon Garam Masala powder

§  ¾ tablespoon Kasuri Methi (Dried fenugreek leaves)

§  ¼ cup fresh Cream

§  1 tablespoon butter

§  1 teaspoon Sugar

§  Salt to taste

§  Chicken broth for the gravy

§  3 tablespoons Oil for cooking

How to make Chicken Bharta:
Wash and clean the chicken breast fillet and keep them aside.
Take a pan and add 1 cup of water into it. Then add ¾ teaspoon salt, ½ tablespoon ginger-garlic paste, 3 cloves, 2 cardamoms, 1-inch cinnamon stick, 1 bay leaf into the pan, and allow the water to boil.
Once the water starts boiling, put the flame in low and add the chicken pieces into it and close the lid of the pan. Cook it in low flame for 10 minutes. Flip the chicken pieces in between after 5 minutes. Then strain the pieces from the broth and keep it on a separate plate to cool down for 10-15 minutes.
With the help of a fork or hand, shred the chicken pieces and keep them aside.
On the other hand, discard the whole spices from the broth and preserve them for later use.
Now take another pan of water to boil eggs. Once the water starts boiling, add 3 eggs into it and cook it and on low flame for 12-14 minutes. Then switch off the flame. Drain the water and add cold water into the pan to cool down the eggs and then peel off the shell of the eggs.
Chop 2 eggs roughly for the gravy and 1 for garnishing. Keep them aside.
Take a bowl and add 1 tablespoon poppy seeds and 15-16 cashew nuts into it. Add hot water into it and allow it to soak for 20 minutes.
Take a jar of a grinder and transfer the content into it. Close the lid of the jar and pulse it to a smooth paste. Add some water if required to grind the content. I have added 2 tablespoons of water. Then add some 3 tablespoons of yogurt into the jar and pulse it for 2-3 seconds. Keep the paste aside.
In a jar of a grinder, add tomato chunks and close the lid. Pulse it to make a smooth paste and keep it aside.
Now put a pan on flame and allow it to become completely dry. Then add 3 tablespoons of oil into the pan.
Once the oil is hot, add ¼ teaspoon cumin seeds, 1 bay leaf, 2 inches cinnamon stick into the pan for tempering and allow it to crackle.
Add chopped onions into the pan and cook it in medium flame for 8-10 minutes until it becomes soft and translucent.
                     

Add 1½ tablespoons ginger-garlic paste into the pan and cook it on low flame for another 3-4 minutes.
Add the tomato paste into the pan and give a nice mix. Cook it in medium flame for another 5-6 minutes.
Add salt, 1 teaspoon turmeric powder, 1 teaspoon red chili powder and give a nice mix. Cook it in low flame for another 2-3 minutes.
Add ¾ teaspoon cumin powder, ¾ teaspoon coriander powder into the pan, and mix it well. Cook the masala in the lowest flame for another 2-3 minutes.
Add the shredded chicken into the pan and give a nice mix. Close the lid of the pan and cook it on low flame for 15 minutes. Stir in between.
Add the poppy seeds-cashew-yogurt mixture into the pan and give a nice mix. Cook it in low flame for 5-6 more minutes. Stir in between if required.
Add the preserved chicken broth into the pan for gravy and give a nice stir. Cook it in high flame until the gravy starts boiling.
Add 2-3 green chilies and cover the pan. Put the flame in low and cook it for 5 minutes.
Add ¼ cup fresh cream into the pan and give a nice mix.
Add ½ tablespoon butter, 1 teaspoon sugar, one by one into the pan and mix it well.
Add 1 teaspoon garam masala powder, ¾ tablespoon Kasuri methi into the pan and mix it. Cook it in low flame for a minute.
At the final stage, add chopped boiled eggs into the pan and mix them nicely into the gravy.
Switch off the flame and put the pan down.