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Home Dish Coconut Chicken Bharta

Coconut Chicken Bharta

Name: How to cook Coconut Chicken Bharta - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Coconut Chicken Bharta

#OIN #week6 #ShreddedChicken This is a delicious creamy coconut chicken bharta made with boiled and shredded chicken that can be prepared with your favorite veggies of choice and served over jeera rice, or along with naan or tandoori roti. Shredded chicken cooked with Indian spices and egg along with coconut milk is a delicacy to be savoured and the end result is amazing. The thick gravy is dominated by the tempering of cumin, ajwain ( carom seeds) and Kasoori Methi. Cashewnuts,Char Magaz ( melon seeds) , malai or fresh cream and coconut milk make the curry rich, creamy and delicious.

Ingredient

Food ration :

4 servings

Cooking time :

30 minutes

300 gms

boneless chicken breast

eggs boiled and sliced

onions chopped finely

capsicum sliced

1.5 tsp

ginger garlic paste

tomato chopped

1 tsp

fennel seed powder

1 tsp

Tandoori Chicken Masala

1/2 tsp

turmeric

1/2 tsp

red chilli powder

7-8

cashewnuts

1 tbsp

Char Magaz (Melon Seeds)

1 tbsp

malai or fresh cream

1/2 cup

thick coconut milk

green cardamoms

4-5

cloves

small stick cinnamon

1/2 tsp

ajwain(carom seeds)

1 tbsp

kasoori methi

1/2 tsp

Shahi Garam Masala

2 tbsp

refined oil

1 tsp

ghee(clarified butter)

1/4

th tsp sugar

green chillies

1 tbsp

coriander (cilantro)chopped

Cooking instructions

* Step 1

Pressure cook chicken cubes with 1/4 th tsp salt and 1 cup water upto 2 whistles.Allow pressure to release by itself.Strain the stock and set aside the chicken to cool.Hard boil eggs in a pan.Cool and peel the shells.Cut into quarters and set aside.Shred the boiled chicken into thin strips.Heat oil in a pan.Smear little salt and stir fry the shredded chicken.In the remaining oil, sprinkle cumin seeds, ajwain and half crushed whole garam masalas.Add chopped onion and fry till translucent.

* Step 2

Add sliced capsicum and stir fry in a separate pan. Set aside.Add chopped tomato, ginger and garlic paste, and slit green chillies to the frying onion.Cook till oil separates.Add turmeric powder, red chilli powder,fennel seed powder, tandoori chicken masala,salt and sugar to taste.Cook for 2 minutes on low flame.Add cashewnut and char magaz (melon seeds)paste and cook till the raw smell of masalas emit completely.

* Step 3

At this point add the stir fried shredded chicken and capsicum.Toss to mix well with the masalas.Add 1/2 cup chicken broth in which chicken was boiled and 1/2 cup coconut milk. Add kasoori methi and garam masala.Cook for 5 minutes till the gravy is thick, rich and creamy. Garnish with sliced eggs and cilantro. Serve hot with a drizzling of fresh cream or malai along with tandoori roti, naan,paratha or jeera rice.