By Team Slurrp
Chicken Bharta is a decadent Punjabi dish that uses shredded chicken tossed in a delectable gravy made with tomatoes, cashews and a host of spices. Here's how you make it at home.
400 gm boneless chicken breast, 1 onion , 1 tbsp ginger garlic paste, 2 tomatoes, 2 green chillies, 4 tbsp oil, 6 cardamom, 4 cloves, 2 bay leaves, 1 inch cinnamon, 1 black cardamom, 1 tsp cumin powder, garam masala powder, and coriander powder, 1/2 tsp kashmiri red chilli powder and turmeric powder, 4 tbsp cashew nuts, 1/4 cup curd and fresh cream, 1 tbsp butter, 1 tbsp dried fenugreek leaves, and 2 tbsp coriander leaves.
Cut the chicken breast in strips and boil them in a salt water solution for 15 minutes.Take the boiled chicken out of the pot and shred them with a fork.
In a small mixing bowl, pour hot water on the tomatoes and cashews and let them soften up.
Peel the tomatoes and blend them into a smooth puree. Blend the cashews too, separately.
In a small bowl, mix the cumin, coriander, red chilli powder, and turmeric powder.
In a kadhai, heat up the oil and add the whole spices and saute for a couple of minutes.
Add the chopped onions and ginger garlic paste and saute for 3-4 minutes.
Add the tomato puree along with salt and green chillies and turn the heat down to medium heat.
Add the wet masalas and saute with the puree. Add the yogurt and shredded chicken and cook it for 5-6 minutes.
Add the cashew paste and 1/2 cup of water cook it for 3-4 minutes. Lower the heat and add the kasuri methi, fresh cream and garam masala and close the lid for 4 minutes.
Garnish with coriander and butter and serve with parathas or roti.