Chicken Bharta Recipe

I cook most of the time for my brother. He loves chicken Bharta, which indirectly means that I have to either buy him the dish from a restaurant or cook for him myself.
Chicken Bharta is a Mughal dish where the shredded chicken is cooked in wide range of spice mix. This recipe is perfect for a party and can be best complemented by Biriyani, Laccha Paratha and Jeera Rice.
Due to haste, I have used chicken pieces. But it is preferable to use shredded chicken.

Enjoy the recipe! J

Ingredients:

500 grams chicken

4 cloves

4 black cardamom

2 bay leaves

2 medium sized onions made into paste

1 teaspoon ginger paste

1.5 teaspoon garlic paste

1.5 teaspoon red chilli powder

1.5 teaspoon coriander powder

1 teaspoon All spice mix (Garam Masala Powder)

1 teaspoon Tandoori Masala

4 tablespoon tomato puree

4 teaspoon cashew paste

3 teaspoon curd

1.5 teaspoon butter

3 teaspoon fresh cream

Procedure:

1)      Wash the 500 grams chicken and put it into a pressure cooker. To the chicken, add 4 Cardamoms, 4 Cloves, ½ inch Cinnamon and salt. Cook till three whistles. Take out the chicken from the pressure cooker and preserve the stock for the gravy.

2)     In the meantime, boil eggs, remove the yolk and roughly chop the egg whites. In a separate bowl, mix the yolk with some water. Keep it aside for the gravy.

3)     Take a non-stick pan. Heat 3 tablespoon of oil. Add to the hot oil, onion paste, garlic paste, ginger paste, Cook until they are lightly brown in colour. Now add to it, coriander powder, Chilli powder, Garam masala, Tandoori masala, Turmeric powder. Fry the spices until you get a pleasant aroma.

4)     To the onion-spice mix, add tomato puree, Curd, chicken pieces and left over chicken stock. Put salt and sugar to taste. Adjust the thickness of the gravy.

5)     Lastly, add 1.5 teaspoon butter, 3 teaspoon fresh cream, the smashed egg yolk. Mix thoroughly.

Garnish with egg whites, coriander leaves and chopped cashew nuts.

Note: 

1) Before making a paste, soak the Cashew in water for 15 minutes.