CHICKEN BHARTA

INGREDIENTS:

1.    500 grams chicken

2.   2 large onions finely chopped

3.   1/2 cup tomato puree

4.   4 to 5 black cardamom/bari elaichi

5.   3 to 4 green cardamom/choti elaichi

6.   4 to 5 bay Leaf

7.   3 to 4 cloves/laung

8.   2 Tbs. refined oil

9.   1 Tsp. jeera/cumin seeds

    10. 3 Tsp. ginger garlic paste

    11. 1 Tsp. red chilli powder

    12. 1 Tsp. coriander/dhaniya powder

    13. 1 Tsp. cumin/jeera powder

    14. 1/2 Tsp. turmeric/haldi powder

    15. 3 Tbs. cashew paste

    16. 1/2 cup curd/dahi

    17. 1 Tbs. kasuri methi powder

    18. 1 Tbs. butter

    19. 1 Tsp. garam masala powder

    20. 3 Tsp. fresh cream

    21. Salt to taste

    22. 1/2 cup finely chopped coriander leaves

    23. Few strands of finely julienned ginger

METHOD:

1.    Boil the chicken with all the whole spices (cloves, cardamom and bay leaf)

2.   Separate chicken from bones and retain the stock.

3.   Add oil in a wok, add cumin and chopped onions. Fry until brown.

4.   Make a smooth paste of ginger garlic paste, red chilli powder, coriander powder and cumin/jeera powder with water.

5.   Now add this paste to the frying onions and mix well.

6.   Add tomato puree, salt and then the separated boneless chicken into it.

7.   Mix well and add cashew paste and curd. Fry for 4 to 5 minutes, till you see the oil separating from the frying masala. Keep adding the chicken stock to this at regular intervals.

8.   Add kasuri methi to this.

9.   Mix all properly and add butter and garam masala powder into it.

    11. Switch off the flame and add the cream, mix all well.

    12. Garnish with coriander leaves and a few finely julienned ginger   strands.

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