Chicken Bharta

Name: Chicken Bharta
Total time: 3300 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 500 gms Chicken; 4 tbsp Oil; 1 Tej patta/ bay leaf; 2 Elaichi/green cardamom; 3-4 Laung/cloves; 1 tsp Cumin seeds/ jeera; 1/2 inch Ginger; 7-8 Garlic; 2 Onion, large chopped; 3 medium Tomatoes; 2 tbsp Kasuri methi; 1/2 tsp Turmeric Powder; 1 tsp Coriander powder; 1/2 tsp Red chilli powder; 1 tsp Garam Masala; 1&1/2 tsp Salt; 3 tbsp Cashew Powder; 2-3 tbsp Green coriander; As required Boiled eggs: to garnish

Swati @swati_17

Chandigarh/ Gurgaon, India

#Week2of5
Shredded chicken in a mouth-watering masala gravy

This Chicken bharta recipe is a dish which I have adapted from the Bengali chicken bharta and added my Punjabi tadka to it. It is easy to cook and full of flavors. The traditional bharta recipe uses egg yolk and cream in the gravy to make the dish rich and luscious. I am not very fond of egg yolks in the gravy so I have not used them. Instead I have used cashew paste to impart richness and a nutty flavor. The use of whole spices gives it a very good aroma as well as zest. It is a simple recipe to make as well as eat, I am especially fond of it as you don’t have to remove the bones while eating on the

#Week2of5
Shredded chicken in a mouth-watering masala gravy

Swati @swati_17

Chandigarh/ Gurgaon, India

#Week2of5
Shredded chicken in a mouth-watering masala gravy

Saved

Ingredients

Prep: 15 mins, cook: 35-40 mins

2-3 servings

500 gmsChicken
4 tbspOil
1Tej patta/ bay leaf
2Elaichi/green cardamom
3-4Laung/cloves
1 tspCumin seeds/ jeera
1/2 inchGinger
7-8Garlic
2Onion, large chopped
3 mediumTomatoes
2 tbspKasuri methi
1/2 tspTurmeric Powder
1 tspCoriander powder
1/2 tspRed chilli powder
1 tspGaram Masala
1&1/2 tsp Salt
3 tbspCashew Powder
2-3 tbspGreen coriander
As required Boiled eggs: to garnish

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Steps

Prep: 15 mins, cook: 35-40 mins

1

Wash and clean the chicken thoroughly. Add the chicken to a pressure cooker with 4 cups of water. Add some salt. Cook for 2 whistles. Let the pressure drop and open. Keep the broth for some other use; I normally make rice it turns out really flavorful.
2

While the chicken is still warm, shred it using a fork. I like to keep the pieces a little chunky rather than shredding it all the way. Just make sure to remove all the bones.
3

In a kadai/wok, heat the oil. Add the bay leaf, green cardamom, cloves and cumin seeds. Now add the ginger garlic. Let them turn light golden. Add the onions and sauté till onions turn golden. Now add the tomatoes and cook till they are thoroughly cooked. There should be no raw smell and oil should be released.
4

Now add the kasuri methi and cashew nut powder. Mix and Cook for 30 seconds.
5

Add all the spices like turmeric powder, coriander, red chilli powder, garam masala and salt. Mix well.
6

Now add the shredded chicken and mix it on medium heat till the chicken is nicely coated with the masala. Add ¼ cup of water.
7

Cook on low heat for 3-4 minutes to allow the chicken to absorb the flavors. Add the butter and mix.
8

Cover the pan and let it cook for 2-3 minutes more.
Add the chopped green coriander.
9

Remove in serving bowl, garnish with boiled eggs. Serve with parathas or naans.

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Cooksnaps

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Swati @swati_17

on May 26, 2020 08:57

Chandigarh/ Gurgaon, India

Hi, I am Swati.Food has always been my eternal love.I had always been a foodie. So much so that one of my aunts used to say it’s a pleasure to serve you. I also started cooking at a very young age in my mother’s kitchen.As I grew, my love for food grew with me. However, I did not even realize when this passion of mine became comfortable in some corner of my heart and the race towards economic and social goals took over my entire time.I am a Human Resource executive in the Education Industry by profession.Now, after years of juggling between my work and my passion, I finally decided to take my passion to another level.Here will share with you my recipes some tradition and some noval.My blog/website: ediblelovebyswati.comInstagram: ediblelovebyswatiFacebook: ediblelovebyswati