baigan ki bharta this one is very popular. This particular recipe has many version. Some are prepared in gravy style while other a dry version. Today I am sharing with you all the dry chicken bharta recipe try to recreate the dhaba style (road side North Indian open air traditional restaurant) where it is popular as sukha chicken bharta.
Preparation time : 10 minutes Cooking time : 15 minutes Serves : 4 to 5 Ingredients : 500 grm boneless small chunks of chicken 1 bay leaves ½ tsp whole cumin and fenugreek seed ½ tsp kasoori methi ( dry fenugreek leaves) 1 onion chopped 1 tsp ginger garlic paste 1 tbsp tomato puree 1 tsp roasted cumin coriander powder 1 tsp tandoori powder 1 tsp red chilly powder ½ tsp turmeric powder ½ tsp garam masala powder 1 tbsp butter 1 tsp fresh cream (optional) 2 eggs 4 tbsp oil 2 finely chopped green chilly (optional) 1 tbsp finely chopped coriander 1 tsp lemon juice a pinch of sugar Salt to taste
Methods Of CookingFirst boil the chicken chunks with salt and keep aside. Heat oil in a pan. Add whole cumin and fenugreek seed. When it start to splutter add kasoori methi and chopped onion. Fry till the onion is golden. Then add ginger garlic paste. Stir and then add tomato paste and all the dry spices, salt and sugar except garam masala. Stir well. Then add boiled chicken pieces. Fry the chicken pieces well in this masala. Then mash them. Beat the egg in a separate bowl. Add it to the spicy chicken mixture. Mix well. Add garam masala and butter. Mix well. Add fresh cream. Mix well. Put off the flame. Add lemon juice freshly chopped coriander and green chilly if using. Serve hot with rumali roti (is a thin flatbread popular in South Asia. It is enjoyed with Tandoori dishes and as a traditional element in Mughlai cuisine ) or naan paratha , onion salad and a lemon wedge.