Chicken Bharta - Chicken Thick Gravy
250 gms Ground Chicken (keema)
200 gms Onions (finely chopped)
2 Tomatoes (paste)
2 tbsps Ginger Garlic Paste
1/4 Cup Whisked Curd / Plain Yogurt
1 Bay Leaf
1-2 Green Cardamoms
1&1/2 tsps Turmeric Powder
1 tbsp Cumin Powder
1/2 tbsps Red Chilli Powder (as per taste) 50 gms Cashewnut (soak in warm water and paste) 1/2 tsp Garam Masala Powder 1 Egg (whisked) 1 tsp Sugar Salt to taste 2
1 tbsp Coriander Powder
1 tbsp Kashmiri Red Chilli Powder
1/3 Cup Fresh Cream
1/3 Cup Fresh Cream 1 tbsp Butter
50 gms Cashewnut (soak in warm water and paste)Salt to taste 2
1/2 tsp Garam Masala Powder
1 Egg (whisked)
1 tsp Sugar
Salt to taste
2 Drops of Kewra Essence 2 tbsps Oil
2 tbsps Finely Chopped Coriander Leaves / Cilantro
2 tbsps Oil
Step1 Heat oil in a pan or kadhai. Add bay leaf, cloves, cinnamon and green cardamom in it. Saute for 20-30 seconds.
Step2 Add chopped onions in it. Fry till onion turns into golden brown.
Step3 Add ginger garlic paste and tomato paste in it. Cook for 3-4 minutes on medium heat, till tomatoes leave oil from the sides.
Step4 Add all dry spices one by one (except garam masala powder). Saute for a minute, pour whished curd and salt in it. Fry for another 2-3 minutes, till spices are well cooked.
Step5 Add ground chicken in it. Keep stirring for 3-4 minutes, so that chicken mixes with the spices well.
Step6 At this time add cashew paste, sugar and 3/4 cup warm water in it. Fold well. Cover and cook for 10 minutes on low heat. Open the lid now. Pour cream, kewra essence, butter, whished egg in it. Saute for a minute. Add garam masala powder and coriander leaves on it.
Step7 Serve immediately with phulkas, parathas, naan or and rice dishes.