Friday, 20 December 2013

Chicken Bharta:Kolkata style


To prepare the chicken:
Chicken breast boneless: 250gm
Garlic: 1 large clove
Onion: 1/4th
Bay leaf: 1
Black peppercorn:5-6
Cinnamon: 1inch stick

To make the gravy:
Hard boiled egg: 1
Onion (finely chopped): 3/4cup
Garlic paste:1/2 tbsp
Ginger paste:1/2 tbsp
Tomato (finely chopped): 1/2cup
Yogurt: 3tbsp
Fresh cream: 3tbsp
Cinnamon: 1inch stick 2-3
Cardamom: 3-4
Cloves: 5-6
Bay leaf: 1-2
Chicken Tandoori masala: 1tbsp
Degi mirch powder: 1 tbsp
Turmeric powder: 1/2tsp
Butter(melted): 1tbsp
Garam masala powder: 1tsp
Kasuri methi/dry fenugreek leaves: 1/2tsp
Salt to taste
Sugar to taste
Kewra essence: 4-5drops
Coriander leaves(chopped): to garnish


Wash,clean & shread the chicken into thin strips.
Cut into large chunks.
In a pan take the chicken and water with a clove garlic, a quartered onion, black peppercorn, bay leaf, cinnamon stick, salt.
As the water boils, reduce heat and cook for 15 to 20 min.

Take out the chicken pieces and let them cool down.
As the chicken pieces cool down, shred the chicken into thin strips.
In a kadai or pan add oil, when the oil is hot add bay leaf, cinnamon sticks, cardamom, cloves and cook till the spices release a nice aroma.
Add chopped onion, and cook on a medium heat till the onions turns golden brown.

Add ginger and garlic paste, cook for 2min.
Add the chopped tomatoes. 
Add a pinch of salt, mix well.
cover the pan and cook on low medium heat till the tomatoes are done.

Add tandoori masala, it is a key ingredient for that typical restaurant like smell in your chicken bharta.

Add degi mirch powder, mix well and cook for 1-2min.
Add the yogurt. Always bring the yogurt to room temperature before adding. Beat the yogurt with a teaspoon of sugar and little water.
Cook till oil separates, add the shredded chicken, salt and mix well. Add some chicken stock, let it boil.
Separate the yolk and the white part of the hard boiled egg. Mash and add the yolk to the chicken and keep the white part to garnish.

Cover and cook for 10min on medium heat. Stir in between.
Check the seasoning and adjust accordingly.
Add kewra essence, another key ingredient for that restaurant like flavor.

Reduce the flame and add the fresh cream and kasuri methi(dry fenugreek leaves).
Mix well. Switch off the heat.
Add melted butter and garam masala powder and immediately cover the pan.
Let it stand for 10min. Transfer it to a serving bowl, garnish with chopped coriander leaves.
Serve hot with naan or roti or chapati...


No comments:

Post a Comment