Dhaba style Chicken Bharta – the Punjabi flavour to the cuisine of Kolkata
Saffronstreaks - a food and travel blog
Saffronstreaks - a food and travel blog
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Ingredients

  • 500 gm Ginger garlic paste : 2 tsp Onions (big size and sliced) : 2 Turmeric powder: ½ tsp Cumin powder : 1 tsp Coriander powder : 1 tsp Deghi mirch (red chilli) powder : 1 tsp Punjabi garam masala : ¼ tsp Egg yolk : 2 mashed Cashew paste : 2 -3 tbsp Yogurt : 3-4 tbsp Tomato puree : 1-2 tbsp Salt to taste Oil : 3 tbsp Butter : one knob Cilantro chopped : handful Kasuri methi : 2-3 tsp Boiled egg whites to garnish Instructions Wash and clean the chicken breast thoroughly. Heat enough salted water in a pan and add the chicken breast to it. Poach it or cook till done. Check for the rawness and continue cooking till the chicken is poached thoroughly. While the chicken is still hot, fork it away with the table forks and keep the shredded chicken aside. In a separate pan, heat the oil and fry the sliced onions till golden in color. Add the ginger garlic paste and saute it. Add the spices like turmeric powder, cumin, coriander, red chilli powder and fry thr spices till the rawness disappears. Now add the shredded chicken and mix it well on medium heat till the chicken is well coated with the spices. In a separate bowl mix yogurt, cashew paste and garam masala. Lower the heat and add the above mixture to the chicken. Cook on low heat till the oil starts leaving the sides of the pan. Add the tomato puree and continue cooking on low heat. Check for the seasonings, by this time shredded chicken pieces should be well incorporated with the spice mixture. Add little water if requires. Cover the pan and cook for five more minutes. When it is done, add the mashed egg yolk, butter, finely chopped cilantro and kasuri methi. Garnish the chciken bharta with sliced hard boiled egg whites. Serve the chicken bharta with roti or naan. 3.5.3208

Instructions

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