Ingredients: grams Chicken breasts - boneless, Onion - finely chopped, tablespoon Ginger Garlic Paste, Tomatoes, Green Chillies - finely chopped, tablespoon Sunflower Oil, Cardamom (Elaichi) Pods/Seeds, Cloves (Laung), Bay leaf (tej patta), inch Cinnamon Stick (Dalchini), Black cardamom (Badi Elaichi), teaspoon Cumin powder (Jeera), teaspoon Coriander Powder (Dhania), teaspoon Kashmiri Red Chilli Powder, teaspoon Turmeric powder (Haldi), teaspoon Garam masala powder, - to taste, - to taste, tablespoon Cashew nuts, cup Curd (Dahi / Yogurt), cup Fresh cream, tablespoon Butter, tablespoon Kasuri Methi (Dried Fenugreek Leaves), essence - few drops, (Dhania) Leaves - for garnishing (chopped), Whole Egg - boiled, High Protein Non Vegetarian diet
Instructions: To begin making the Chicken Bharta recipe, wash and clean the chicken breast. Cut into large chunks. Boil the chicken in water with salt for 15 to 20 minutes.Take out the chicken pieces and let them cool down. As the chicken pieces cool down, shred the chicken into thin long strips and keep them aside.Boil the tomatoes with required water in a saucepan for about 5 minutes and once it cools down, take out the skin and grind to a fine paste and keep aside.Soak the cashew nuts in warm water for 10 minutes and grind to a fine paste in a mixer grinder.In a bowl, mix the cumin powder, coriander powder, red chilli powder, turmeric powder along with 3 tablespoon water and keep aside.Heat oil in a heavy bottomed pan, add the crushed cloves, black and green cardamoms, cinnamon stick and along with the bay leaf and give it a good stir. Saute it for about 30 seconds.Now add the chopped onions and saute over medium heat until it turns golden brown. Add ginger garlic paste and saute for 2 to 3 minutes.Now add the tomato puree, green chillies and add a pinch of salt, mix well. Cover the pan and cook on low medium heat till the tomatoes are done and oil starts to separate. Now add the wet masala, mix well and cook for about 1 to 2 minutes.Take off from the heat and slowly add the whisked yogurt while stirring continuously.Return back to slow heat and now add the shredded chicken pieces along with 1/4 cup water and cook covered over medium heat for 5 to 10 minutes. Now add the cashew paste and cook for 2 to 3 minutes.Separate the yolk and the white part of the hard boiled egg. Mash and add the yolk to the chicken and chop the white parts and add to the curry.Cover and cook for 10 minutes on low heat. Stir in between and check the seasoning and adjust accordingly. Add kewra essence for that restaurant like flavor.Reduce the flame and add the fresh cream, sugar and kasuri methi. Mix well and switch off the heat. Add melted butter and garam masala powder and immediately cover the pan. Garnish with chopped coriander leaves and serve with Naan or Paratha.Serve Chicken Bharta along with Garlic Naan, Boondi Raita and Jeera Rice for a weekend meal along with your family.