Wednesday, 27 March 2013

Chicken Bharta

A very happy Holi to everyone...The festival of Holi always brings smile on my face...loads of childhood and teenage memories-at home with family, at hostel with friends and now in a far off land....Well today the recipe I am writing about is not related to Holi nevertheless this dish is a popular choice among Indians who love to eat non-vegeterian cuisine. Chicken Bharta always reminds me of my days in Kolkata, back in India... While I was working in a bank in Theatre Road we often use to place order from  Sharma's Dhaba in Ballyguange Circular Road and is my favourite for chicken bharta in the city... 

Prep Time: 15 min
Cooking Time:30 min
Serving: 3


1. 500 gms of Boneless chicken
2. 1 large Onion grated
3. 1 1/2 tsp garlic paste
4. 1 tsp ginger paste
5. 1 tsp turmeric powder
6. 1 tsp Kashmiri chili powder
7. 1 tsp cumin powder
8. 1 tsp coriander powder
9. 1 tsp kasuri methi
10. 2 tsp cream
11. 100 gms of yogurt
12. 3 tsp liquid cashew past
13. 2 medium sized tomatoes finely chopped 
14. Fresh coriander
15. Whole garam masala( 1 cinnamon stick, 2 green cardamom, 4 cloves)
16. 2 bay leaves
17. 1 tsp butter
18. 1 cup of water
19. 5 tsp of vegetable oil
20. Salt as per taste


Cut the chicken as shown in the pic or you can shred the chicken. 
Heat the oil and add  the whole garam masala and stir for about a minute then add the grated onion and fry until it becomes golden brown colour as shown in the pic under medium high heat. Then add the ginger and garlic paste fry for about 2 mins.
In a small bowl add turmeric , kashmiri chili, cumin and coriander powder with half cup of water and mix them well. 
Add the chopped tomatoes  and the mixture of spices made and mix it well and cook it for about 5min under medium heat or cook until the oil starts  seeing.  
Add the chicken ,salt and now and stir for about few minutes.
Then add the liquid cashew paste,stir, then add the yogurt , stir and mix them properly for a while under medium high heat. Add the cream , butter ,kasuri methi and coriander stir and mix it well..cover with a lid and let it cook for about 15 mins under medium low heat.
After 10 mins the liquid will reduce and ready to serve hot. It goes well with both roti and rice.

No comments:

Post a Comment