Dhaba Style Chicken Bharta

Dhaba Style Chicken Bharta

 

Servings - 2 - 3

 

INGREDIENTS

Water - 1 litre

Salt - 1 teaspoon

Black pepper - 1/4 teaspoon

Boneless chicken - 450 grams

Cloves - 1/4 teaspoon

Black peppercorns - 1/4 teaspoon

Cinnamon stick - 1

Cardamom - 2 pods

Cumin - 1 teaspoon

Oil - 35 milliliters

Bay leaf - 1

Ginger garlic paste - 1 1/2 teaspoons

Onions - 120 grams

Green chili - 1 teaspoon

Tomato - 250 grams

Turmeric - 1/4 teaspoon

Salt - 1 teaspoon

Paprika - 1 teaspoon

Coriander powder - 1 teaspoon

Red chili - 1 teaspoon

Cumin powder - 1 teaspoon

Yogurt - 50 grams

Chicken stock - 100 milliliters

Almond paste - 1 tablespoon

Boiled eggs - to taste

Coriander - for garnishing

 

PREPARATION

  1. Take a skillet, add 1 litre water, 1 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
  2. Add 450 grams boneless chicken and mix it well.
  3. Boil for 8 - 10 minutes on medium heat.
  4. Remove it from heat.
  5. Drain the chicken and allow it to cool for about 5 - 7 minutes.
  6. Transfer this into a blender and blend it well.
  7. Take a pan, add 1/4 teaspoon cloves, 1/4 teaspoon black peppercorns, 1 cinnamon stick, 2 pods cardamom, 1 teaspoon cumin and dry roast for 3 - 5 minutes on medium heat.
  8. Transfer this into a mortar and crush them with the help of a pestle. Keep aside.
  9. Heat 35 milliliters oil in a skillet, add 1 bay leaf, prepared spices and stir for 2 - 3 minutes.
  10. Add 1 1/2 teaspoons ginger garlic paste and stir well.
  11. Then, add 120 grams onions and fry till translucent or until it turns golden brown in color.
  12. Add 1 teaspoon green chili, 250 grams tomato and mix it well.
  13. Cover it with lid and cook for about 7 - 8 minutes on medium heat.
  14. Open the lid and give it a nice stir.
  15. Add 1/4 teaspoon turmeric and stir well.
  16. Add 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon coriander powder, 1 teaspoon red chili, 1 teaspoon cumin powder and mix it well.
  17. Cook for 5 - 7 minutes on medium heat.
  18. Then, add 50 grams yogurt and mix it well.
  19. Add 100 milliliters chicken stock and mix it well.
  20. Cook for 5 - 7 minutes on medium heat.
  21. Add 1 tablespoon almond paste and mix it well.
  22. Now, add the blended chicken in it and mix it well.
  23. Cook for 5 - 7 minutes on medium heat.
  24. Garnish with boiled eggs and coriander.
  25. Serve hot.