"Bharta" ia a Hindi word which means Mashed. As the name suggests "Chicken Bharta" is a mashed chicken dish, which is mildly spiced and cooked in a tomato and cashew based gravy. Its different from the regular chicken curry recipe, easy to cook and goes well with roti, naan, paratha or any bread of your choice. If leftover you could use it as filling for wraps or sandwiches.
Boneless chicken - 400 grams
Onion - 1 large
Tomato - 1 medium
Garlic - 3-4 cloves
Ginger, chopped - 1 inch
Green chillies, chopped - 2-3
Kasuri Methi - 1 tablespoon
Cashew - 8-10
Green Cardamom - 2-3
Cloves - 4-5
Red chilli powder - 1 teaspoon
Coriander powder - 1 tablespoon
Cumin powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Fresh Cream - 3 tablespoon
Garam masala powder -1/2 teaspoon
Salt to taste
Oil - 4 tablespoon
For the chicken marinade
Dahi / Yogurt -3 tablespoon
Ginger garlic, crushed - 1 tablespoon
Turmeric - 1/4 teaspoon
For the garnish
Hard boiled egg - 1
Fresh coriander, chopped - 2 tablespoon
Clean and wash the boneless chicken (I have used Chicken breasts) and cut into cubes. Place the chicken cubes in a large bowl, add the crushed ginger garlic, dahi and turmeric powder,mix well so that the chicken pieces are well coated, cover and let it marinate for an hour in the refrigerator.
Soak the cashew in water and grind it into a fine paste.
While the chicken is marinating roughly chop the onion and tomato, and boil it with garlic cloves and a pinch of salt ( I have microwaved for 3 minutes on high). Let it cool and grind it to a fine paste.
Heat 1 tablespoon oil in a kadhai and add the marinated chicken and fry till its done (as the chicken will release its water so we don't need extra oil but keep string to avoid the chicken from sticking to the bottom). Once done let the the chicken chunks cool and then shred it into smaller pieces.
Heat the remaining oil in a kadhai and add the whole spices, add the onion tomato and garlic paste fry fro 2-3 minutes and add red chilli powder, cumin powder, coriander powder, turmeric powder and fry till the oil starts leaving the sides. Add the shredded chicken and mix well and fry for 3-4 minutes.
Add salt, cashew paste and fresh cream, mix well. Add 1/4th cup of water, let it come to a boil and add crushed Kasuri methi, reduce the heat and let it cook for 10 to 12 minutes or until its semi dry. Add chopped green chillies, ginger, turn off the heat and cover the pan. This will infuse the chilli flavor without making it hot.
Garnish with Egg wedges add chopped coriander.