Chicken Bharta
Ingredients:
Chicken - 750 grams.
Egg - (hard boiled), 2
Onion - 1 medium size; finely chopped
Tomato - 1 small, chopped
Chili powder - to taste Coriander powder - equal amount as chilli powder
Garam masala powder - 1/2 tsp
Chicken tandoori masala (or any other chicken masala) - 1 tsp
Turmeric powder - a pinch
Methi seeds - a few; roast them on a tawa and coarse grind
Vinegar - 3 tsp
Ginger paste - a little
Salt - to taste
Oil - 2 tsp
Optional
1. Kewra essence - a few drops
2. Cilantro ( Coriander ) leaves - to taste
Method:
Add salt and 1 tsp vinegar to chicken, keep for 10-15 minutes. In a pressure cooker heat water, add chicken, 2 tsp vinegar, turmeric powder, some chilli powder and coriander powder and boil for 3 whistles. Let steam cool off.
Peel the boiled chicken from the bones and mince in mixer. Preserve the stock.
Fry ginger, onion and tomato. Add minced chicken, some more chilli powder, coriander powder, garam masala and chicken masala - fry till oil is released. Add the stock in instalments, stir and let boil till gravy-like consistency. Then add the egg-yolk, mash it in. Boil some more till a thick curry is formed. Garnish with methi powder. Optionally, add some cilantro and a few drops of Kewra essence.
Decorate with egg-white cut into rings or threads as you like and serve hot with Rice/Roti. |
