Restaurant style Chicken Bharta

Name: Restaurant style Chicken Bharta
Cuisine: Indian
Ingredients: 250 gms boneless chicken; 2 eggs; 1 tsp fennel seed; 1 tsp sesame seed; 4-5 cashewnuts; 2 tbsp fresh cream or malai; 1 tsp kashmiri red chilli powder; 1 tbsp tomato puree; 1 tomato chopped; 1 tsp garlic paste; 1 tbsp ginger paste; 1 onion chopped; 1/2 tsp ajwain; Pinch hing; To taste salt; 1 tsp kitchen king masala; 1/2 tsp garam masala; 1 tbsp crushed kasoori methi; 1 tbsp chopped coriander; 2 slit green chillies; 2 drops mitha attar; 2 tbsp refined oil; 1 tbsp mustard oil; 1 tbsp ghee

Kumkum Chatterjee @cook_12055532

A delicious mouthwatering Mughlai cuisine and can be enjoyed with hot phulkas or any Indian flat bread.

Kumkum Chatterjee @cook_12055532

A delicious mouthwatering Mughlai cuisine and can be enjoyed with hot phulkas or any Indian flat bread.

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Ingredients

250 gmsboneless chicken
2eggs
1 tspfennel seed
1 tspsesame seed
4-5cashewnuts
2 tbspfresh cream or malai
1 tspkashmiri red chilli powder
1 tbsptomato puree
1tomato chopped
1 tspgarlic paste
1 tbspginger paste
1onion chopped
1/2 tspajwain
Pinchhing
To tastesalt
1 tspkitchen king masala
1/2 tspgaram masala
1 tbspcrushed kasoori methi
1 tbspchopped coriander
2slit green chillies
2 dropsmitha attar
2 tbsprefined oil
1 tbspmustard oil
1 tbspghee

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Steps

1

Boil the chicken in little salt water and shred it.Boil the eggs and slice it.Set aside both separately.
2

Make a paste of sesame,cashew nuts, fresh cream or malai, ginger garlic paste and tomato puree.Heat oil in a nonstick pan.Sprinkle ajwain and pinch of hing. Add chopped onion and fry till transparent.Add chopped tomato and little salt and fry till soft.Add the wet paste,kashmiri red chilli powder,turmeric,kitchen king masala.Fry and add the shredded chicken.Add the stock and boil till stock and chicken are mixed well.
3

Add kasoori methi, garam masala and sliced eggs.Toss lightly.Add ghee and garnish with chopped coriander and slit green chillies.Adjust salt.Serve hot with phulkas or naan or paratha.