Chicken bharta is a mughlai dish and it is very popular dish in the restaurants of Kolkata. Chicken bharta made with minced/shredded chicken, lot of spices are blended together to give a wonderful tatse and added egg additional flavor. Chicken bharta is a unique dish which is served with roti or paratha.
Ingredients :
Chicken - 500gm, boneless
Egg - 2, boiled
Onion - 3, chopped
Ginger-garlic - 2 tbsp
Tomato - 2, chopped
Red chilli powder - 1 tbsp
Coriander powder - 1 tsp
Cumin powder - tsp
Garam masala powder - 2 tsp
Kasoori methi powder - 1 tsp
Cashew nuts paste - 2 tbsp
Green cardamom - 2
Cloves - 2
Cinnamon - 1 inch
Bay leave - 1
Sugar - 1 tsp
Salt to taste
Kewra essence - 4-5 drops
Method :
Wash the chicken properly and cut into small cube.
Heat oil in a pan, add bay leave, green cardamom, cloves, cinnamon, when it splutter then add chopped onion, fry until golden brown.
Then add ginger-garlic paste, cook for 3 mins on low flame. Add chopped tomato, cover and cook on low flame.
Now add chicken pieces, cook and cover for about 10 mins. Then add all spice powder, sugar and salt, mix well. Add 1/2 cup water, cover and cook until chicken tender.
Separate the yolk and the white part of the hard boiled egg. Mash and add the yolk to the chicken and keep white part to garnish. Cook and cover for 10 mins on medium flame, stir in between. Chek the seasoning and adjust acordingly.
Finally add cashew paste, kasoori methi and kewra essence, stir well. Switch off the heat. Transfer it to a serving bowl and garnish with egg white.
Serve hot with roti or chapathi..
Sending this to Recipe Junction's "Spotlight : Festive Treats" hosted by me, Cooking 4 All Season's "Side Dish Mela", Amrita's "Party", Spiy Food's "Birthday Party time" event
Ingredients :
Chicken - 500gm, boneless
Egg - 2, boiled
Onion - 3, chopped
Ginger-garlic - 2 tbsp
Tomato - 2, chopped
Red chilli powder - 1 tbsp
Coriander powder - 1 tsp
Cumin powder - tsp
Garam masala powder - 2 tsp
Kasoori methi powder - 1 tsp
Cashew nuts paste - 2 tbsp
Green cardamom - 2
Cloves - 2
Cinnamon - 1 inch
Bay leave - 1
Sugar - 1 tsp
Salt to taste
Kewra essence - 4-5 drops
Method :
Wash the chicken properly and cut into small cube.
Heat oil in a pan, add bay leave, green cardamom, cloves, cinnamon, when it splutter then add chopped onion, fry until golden brown.
Then add ginger-garlic paste, cook for 3 mins on low flame. Add chopped tomato, cover and cook on low flame.
Now add chicken pieces, cook and cover for about 10 mins. Then add all spice powder, sugar and salt, mix well. Add 1/2 cup water, cover and cook until chicken tender.
Separate the yolk and the white part of the hard boiled egg. Mash and add the yolk to the chicken and keep white part to garnish. Cook and cover for 10 mins on medium flame, stir in between. Chek the seasoning and adjust acordingly.
Finally add cashew paste, kasoori methi and kewra essence, stir well. Switch off the heat. Transfer it to a serving bowl and garnish with egg white.
Serve hot with roti or chapathi..
Sending this to Recipe Junction's "Spotlight : Festive Treats" hosted by me, Cooking 4 All Season's "Side Dish Mela", Amrita's "Party", Spiy Food's "Birthday Party time" event
