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| Chicken Bharta Consistency Preview |
1. 1 Kg of boneless chicken [chilly cut or Julienne].
2. 1 lemon.
3. 5 teaspoons of black pepper powder.
4. 3 large onion finely chopped.
5. 3 to 4 teaspoons of fresh ginger and garlic puree.
6. 200ml mustard oil.
7. 2 teaspoons of shahi garam masala.
8. 2 teaspoons of turmeric powder.
9. 2 to 3 teaspoons of red chilli powder.
10. 2 medium sized tomatoes finely chopped.
11. 200 millilitres cream or full fat milk.
12. 200 gms of sour curd.
13. 50 gms of cashew nut paste.
14. Salt to taste.
15. Sugar 1 teaspoon.
16. Fresh Kasuri Methi.
17. Butter 100 gms.
Note: This proportions are based on 5 to 6 servings.
Method : Take the boneless chicken in a container or saucepan and add salt, turmeric powder and lemon juice and mix well and keep it for 2 hours for marination. Take a Kadai or a deep pan and switch on the flame, then add oil and wait till the oil heats up. When the oil is heated then add the marinated chicken and fry the chicken for 10 minutes on medium flame. When the chicken is fried, add the chopped onion and keep fringing. After 2 minutes add the ginger garlic paste and keep stirring so that the masala doesn't stick to the bottom. then add the chopped tomatoes and the turmeric powder and chilly powder, salt, sugar and mix well. The the masala starts to release oil then add the sour curd and mix well. After a few minutes add the cashewnut paste and the cream and keep stirring. Now add butter and allow it to melt.The the above procedure should be done in medium flame as it requires slow and steady cooking temperature for optimum taste and texture. Now add the shahi garam masala and black pepper powder and stir well. The texture of the gravy should be thick and creamy and white in reddish colour. When the desired texture is obtained you can declare that your chicken bharta is ready for serving. Take it out on a platter and garnish it with powdered kasoori methi and serve hot with roti, naan and parathas.
Enjoy being a Foodie.....
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