Dhaba Style Palak Chicken Bharta

Name: Dhaba Style Palak Chicken Bharta
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 gms boneless chicken breast boiled and shredded; 2 eggs boiled; 150 gms spinach chopped finely; 1/4 th cup green peas; 1 tomato chopped; 3-4 green chillies; 1 tsp kasoori methi (dry fenugreek leaves); 1 medium onion chopped finely; 1 tbsp ginger garlic paste; 2 tbsp whisked yogurt; 7-8 cashewnuts; 1 tbsp fresh cream or malai; 1/2 tsp turmeric powder; 1/4 tsp red chilli powder; 1 tsp Kashmiri Red Chilli Powder; 1/2 tsp coriander powder; 1/2 tsp fennel seed powder; 1/2 tsp garam masala powder; 1 tsp Shan Korma Masala; For tempering:; whole spices 3 green cardamoms,1"stick cinnamon,4 cloves,5-6 black peppercorn; 1/4 tsp each cumin seeds and ajwain; 2 tbsp mustard oil; 1 tbsp ghee (clarified butter); as required salt to taste; 1 tbsp coriander chopped

Kumkum Chatterjee @cook_12055532

#Win #Week5
Dhaba Style Palak Chicken Bharta is a winter special preparation where boiled and shredded chicken is cooked in a creamy and spicy gravy.It tastes delicious when nutritious spinach ( palak) and green peas,available in abundance in winter, are added to it.
Serve this alongwith tawa paratha,tandoori roti,garlic naan or jeera rice for a special weekend meal with your family and friends.

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

30 minutes

4 servings

250 gmsboneless chicken breast boiled and shredded
2eggs boiled
150 gmsspinach chopped finely
1/4th cup green peas
1tomato chopped
3-4green chillies
1 tspkasoori methi (dry fenugreek leaves)
1medium onion chopped finely
1 tbspginger garlic paste
2 tbspwhisked yogurt
7-8cashewnuts
1 tbspfresh cream or malai
1/2 tspturmeric powder
1/4 tspred chilli powder
1 tspKashmiri Red Chilli Powder
1/2 tspcoriander powder
1/2 tspfennel seed powder
1/2 tspgaram masala powder
1 tspShan Korma Masala
For tempering:
whole spices3 green cardamoms,1"stick cinnamon,4 cloves,5-6 black peppercorn
1/4 tsp each cumin seeds and ajwain
2 tbspmustard oil
1 tbspghee (clarified butter)
as requiredsalt to taste
1 tbspcoriander chopped

Saved

Steps

30 minutes

1

Chop spinach finely. Clean,wash and drain water.Pressure cook the chicken breast in 1/2 cup water with 1/4 th tsp salt upto 2 whistles.Release steam after 5 minutes. Cool and reserve stock. Shred the chicken and set aside.Boil the eggs.Peel and slice them.Set aside.Heat 1 tsp oil in a pan and saute chopped spinach.Set aside.Heat 2 tbsp oil and sprinkle cumin seeds and ajwain.Add half crushed whole spices.When they splutter,add chopped onion and fry till light brown.
2

Make a paste of cashewnuts with yogurt and thick malai and 2 green chillies.Set aside.Add chopped tomato to the onion and 1/2 tsp salt.Saute till tomato is soft.Add ginger garlic paste and rest of spice powders.Mix and fry on medium heat for 2 minutes till oil separates.Reduce heat and add the cashewnut,cream and yogurt paste.Fry on low heat till oil separates.Add the shredded chicken,green peas,kasoori methi and chicken stock.
3

Add some more water if needed.Add the sautéed spinach,garam masala and mix to combine all. Slice eggs and mix with the bharta lightly.
4

Garnish with chopped coriander and sliced eggs.Serve hot with roti, naan, tawa paratha or jeera rice and enjoy a rich creamy Dhaba Style Palak Chicken Bharta for a weekend special meal with family and friends.