Coconut Chicken Bharta

Name: Coconut Chicken Bharta
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 300 gms boneless chicken breast; 3 eggs boiled and sliced; 2 onions chopped finely; 1 capsicum sliced; 1.5 tsp ginger garlic paste; 1 tomato chopped; 1 tsp fennel seed powder; 1 tsp Tandoori Chicken Masala; 1/2 tsp turmeric; 1/2 tsp red chilli powder; 7-8 cashewnuts; 1 tbsp Char Magaz (Melon Seeds); 1 tbsp malai or fresh cream; 1/2 cup thick coconut milk; 2 green cardamoms; 4-5 cloves; 1 small stick cinnamon; 1/2 tsp ajwain(carom seeds); 1 tbsp kasoori methi; 1/2 tsp Shahi Garam Masala; 2 tbsp refined oil; 1 tsp ghee(clarified butter); To taste salt; 1/4 th tsp sugar; 2 green chillies; 1 tbsp coriander (cilantro)chopped

Kumkum Chatterjee @cook_12055532

#OIN #week6
#ShreddedChicken
This is a delicious creamy coconut chicken bharta made with boiled and shredded chicken that can be prepared with your favorite veggies of choice and served over jeera rice, or along with naan or tandoori roti. Shredded chicken cooked with Indian spices and egg along with coconut milk is a delicacy to be savoured and the end result is amazing. The thick gravy is dominated by the tempering of cumin, ajwain ( carom seeds) and Kasoori Methi. Cashewnuts,Char Magaz ( melon seeds) , malai or fresh cream and coconut milk make the curry rich, creamy and delicious.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

4 servings

300 gmsboneless chicken breast
3eggs boiled and sliced
2onions chopped finely
1capsicum sliced
1.5 tspginger garlic paste
1tomato chopped
1 tspfennel seed powder
1 tspTandoori Chicken Masala
1/2 tspturmeric
1/2 tspred chilli powder
7-8cashewnuts
1 tbspChar Magaz (Melon Seeds)
1 tbspmalai or fresh cream
1/2 cupthick coconut milk
2green cardamoms
4-5cloves
1small stick cinnamon
1/2 tspajwain(carom seeds)
1 tbspkasoori methi
1/2 tspShahi Garam Masala
2 tbsprefined oil
1 tspghee(clarified butter)
To taste salt
1/4th tsp sugar
2green chillies
1 tbspcoriander (cilantro)chopped

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Steps

30 minutes

1

Pressure cook chicken cubes with 1/4 th tsp salt and 1 cup water upto 2 whistles.Allow pressure to release by itself.Strain the stock and set aside the chicken to cool.Hard boil eggs in a pan.Cool and peel the shells.Cut into quarters and set aside.Shred the boiled chicken into thin strips.Heat oil in a pan.Smear little salt and stir fry the shredded chicken.In the remaining oil, sprinkle cumin seeds, ajwain and half crushed whole garam masalas.Add chopped onion and fry till translucent.
2

Add sliced capsicum and stir fry in a separate pan. Set aside.Add chopped tomato, ginger and garlic paste, and slit green chillies to the frying onion.Cook till oil separates.Add turmeric powder, red chilli powder,fennel seed powder, tandoori chicken masala,salt and sugar to taste.Cook for 2 minutes on low flame.Add cashewnut and char magaz (melon seeds)paste and cook till the raw smell of masalas emit completely.
3

At this point add the stir fried shredded chicken and capsicum.Toss to mix well with the masalas.Add 1/2 cup chicken broth in which chicken was boiled and 1/2 cup coconut milk. Add kasoori methi and garam masala.Cook for 5 minutes till the gravy is thick, rich and creamy. Garnish with sliced eggs and cilantro. Serve hot with a drizzling of fresh cream or malai along with tandoori roti, naan,paratha or jeera rice.