Chicken Bharta which tastes heavenly is a dhaba style preparation where shredded chicken is cooked in spicy creamy gravy.Chicken Bharta is deliciously creamy in taste due to the use of mashed egg yolk, fresh cream and yogurt in it. This curry needs a boneless meat which should be soft also. This is a very popular dish in the restaurants menu and I have tasted it so many times but creating the same flavour in home is always a challenge. I tried this recipe quite a few times and made changes accordingly to come up with a lip smacking chicken bharta recipe . This recipe is going to be part of our 99th Foodie Monday BlogHop theme of #Flower recipes and as per the theme, I have used Kewra water here.
Kewra water is an extract that is distilled from pandanus flowers which is a transparent liquid, almost similar to rose water. Although it grows almost everywhere in tropical Asia, kewra water is still mainly a Northern Indian flavouring that is used in the highly aromatic rice dishes,specially of the Moghul cuisine.It is used to flavor meats, drinks, and desserts in India, specially the northern part of the country. You will be surprised to know 95% of total kewra flower exported from India is collected from areas surrounding Chhatrapur, Patrapur, Chikiti and Rangeilunda blocks in Ganjam district of Odisha. Kewra flower has a smooth, refreshing fruity scent with hints of rose ,hyacinth and honey .
Coming back to the recipe,this bone less chicken pieces in a creamy, onion and spice based gravy and garnished with strips of egg white and chopped coriander leaves is best served hot with Roti ,Paratha and Naan.
- 300 gms boneless chicken breasts
- 1 large onion chopped finely
- 1 tbsp ginger garlic paste
- 2 medium tomatoes
- 2 green chilies finely chopped
- 4 tbsp oil
- 6 green cardamoms
- 6 Cloves
- 1 bay leaf
- I inch Cinnamon
- 1 Black Cardamoms
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp Kashmiri red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- sugar to taste
- 4 tbsp cashew
- 1/4 cup yogurt
- 1/4 cup fresh cream
- 1 tbsp butter
- 1 tbsp Kasoori Methi
- 4 to 5 drops kewra essence
- Coriander leaves for garnishing
- 2 boiled egg halved
- Wash and clean the chicken breast. Cut into large chunks. Boil the chicken in water with salt 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 long strips and Keep aside.
- Boil the tomatoes for 5 minutes and once it cools down, take out the skin and grind to a fine paste and keep aside. Soak the cashew nuts in warm water for 10 minutes and grind to a fine paste.
- In a bowl,mix the cumin powder, coriander powder,chilli powder, turmeric powder along with 3 tbsp water and keep aside.
- Heat oil in a pan, crush the cloves, black and green cardamoms,cinnamon stick and along with the bay leaf add it to the oil and give it a good stir.Now add the chopped onions and saute over medium heat until it turns golden brown. Add ginger garlic paste and saute for 2 to 3 minutes.
- Now add the tomato puree , green chillies and add a pinch of salt, mix well. cover the pan and cook on low medium heat till the tomatoes are done and oil starts to separate . Now add the wet masala , mix well and cook for 1-2min.
- Take off from heat and slowly add the whisked yogurt while stirring continuously. Return back to slow heat and now add the shredded chicken pieces along with 1/4 cup water and cook covered over medium heat for 5 to 10 minutes. Now add the cashew paste and cook for 2 to 3 minutes.
- Separate the yolk and the white part of the hard boiled egg. Mash and add the yolk to the chicken and chop the white parts and add to the curry.
- Cover and cook for 10 min on low heat. Stir in between. Check the seasoning and adjust accordingly. Add kewra essence for that restaurant like flavor.
Reduce the flame and add the fresh cream, sugar and kasuri methi. Mix well. Switch off the heat. Add melted butter and garam masala powder and immediately cover the pan. Garnish with chopped coriander leaves and serve with naan or Paratha.