CHICKEN BHARTA

CHICKEN BHARTA

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The first time I went on a date with my husband before my marriage, he took me to Tumkur SSIT College where he had done the interiors of a wonderful dome-shaped library. I was awestruck by the looks of the library and was truly impressed. He didn’t have to impress me as such, as I was already head over heels in love with him for his honesty.  So coming back to the dish, we had it at a roadside dhaba near that college, and that meal will be always special to me as it was my first meal with him. Even after marriage, I’d tag along with him whenever he visited Tumkur.

We’d go on long, romantic drives and follow them up with a yummy lunch, ah! those were some days… getting nostalgic, so I decided to recreate that dish at home after finally being able to recall all the masalas that were used and how it tasted.  I can’t wait to surprise my husband with this dish and see his reaction. Hope all of you will try this dish and love it as much as I did.

Here is the recipe my style. Presenting you Chicken Bharta

image of chicken bhartaIngredients:

  • 250 gms – Boneless, shredded tandoori chicken
  • 2 to 3 tbsp – Grated mawa (Milk solid)
  • 2 to 3 tbsp – Grated paneer (Cottage cheese)
  • 1 – Finely chopped capsicum
  • 2 nos – Onions medium chopped
  • 2 nos – Tomatoes chopped
  • 1tbsp – Grated ginger and garlic
  • 1/4 cup – Curd
  • 3 to 4 tbsp – Fresh cream
  • 1/2 tsp – Garam masala
  • 1tbsp – Roasted and crushed kasoori methi (Dried Fenugreek Leaf)
  • 1tsp – Chilli powder
  • 1/2 tsp – Turmeric
  • 2 nos – Green chillies chopped
  • 1tsp – Shahi jeera (Black cumin)
  • Salt to taste
  • Oil for frying

Method:

  1. Heat the oil and add shahi jeera to it. Let it crackle. Then add the onions and green chillies and fry till translucent.
  2. Add the grated ginger and garlic paste along with dry masalas and fry till the raw smell of the masalas fade off. Then add the tomatoes and curd and fry till done.
  3. Now, add the capsicum, mawa and grated paneer and fry for a couple of minutes and then add the shredded boneless tandoori chicken.
  4. Add some water and simmer till the masala is amalgamated and the oil leaves the sides of the vessel.
  5. Sprinkle some kasoori methi and drizzle a little lemon juice. And at last, top it with the cream and serve with tandoori rotis or naan, and onion salad. Serve with love, the most important ingredient in your cooking. Happy cooking!
CHICKEN BHARTA
 
Author:
Recipe type: Main Course, Non-veg
Cuisine: Indian
Ingredients
  • 250 gms – Boneless, shredded tandoori chicken
  • 2 to 3 tbsp – Grated mawa (Milk solid)
  • 2 to 3 tbsp – Grated paneer (Cottage cheese)
  • 1 – Finely chopped capsicum
  • 2 nos – Onions medium chopped
  • 2 nos – Tomatoes chopped
  • 1tbsp – Grated ginger and garlic
  • ¼ cup – Curd
  • 3 to 4 tbsp – Fresh cream
  • ½ tsp – Garam masala
  • 1tbsp – Roasted and crushed kasoori methi (Dried Fenugreek Leaf)
  • 1tsp – Chilli powder
  • ½ tsp – Turmeric
  • 2 nos – Green chillies chopped
  • 1tsp – Shahi jeera (Black cumin)
  • Salt to taste
  • Oil for frying
Instructions
  1. Heat the oil and add shahi jeera to it. Let it crackle. Then add the onions and green chillies and fry till translucent.
  2. Add the grated ginger and garlic paste along with dry masalas and fry till the raw smell of the masalas fade off. Then add the tomatoes and curd and fry till done.
  3. Now, add the capsicum, mawa and grated paneer and fry for a couple of minutes and then add the shredded boneless tandoori chicken.
  4. Add some water and simmer till the masala is amalgamated and the oil leaves the sides of the vessel.
  5. Sprinkle some kasoori methi and drizzle a little lemon juice. And at last, top it with the cream and serve with tandoori rotis or naan, and onion salad. Serve with love, the most important ingredient in your cooking. Happy cooking!
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