Chopped Chicken Ka Bharta
This medium spiced Bharta is a brilliant rainy dish to cook up in just twenty minutes. Enjoy this yummy delicacy with hot chapatis or bread.
2 lbs (1 kg) (boneless, skinless and chopped into very small pieces) -Chicken; 4 –Onion; 1 (chopped) –Tomato; 3 (minced)- Green Chillies; 2 piece (minced)-Ginger; 8-10 (minced)- Garlic; 1/4 tsp.- Turmeric Powder; 1 tbsp.- Chilly Powder; 1 tsp.- Roasted Cumin Powder; 1 tsp.- Garam Masala Powder; 3/4 tsp. – Kasoori Methi Powder; 1.5 tbsp.- Cashew paste; 3 tbsp.- Tomato Ketchup; 1/2 cup- Water; 2 tbsp.- Oil; handful- Cilantro; Salt -To Taste
Heat oil in a pan and saute the ginger and garlic followed by the two chopped onions till it turns pink. Add the tomatoes and green chillies and cook for few minutes. Let the mixture cool and then puree it in a blender and keep aside. Heat some more oil in the same pan and add the remaining two chopped onions, chicken pieces, turmeric powder and salt. Saute it for few minutes, cover and let it cook in its own liquid. The chicken oozes out a lot of water. Let it cook till all the water that has oozed out and has evaporated completely. Remove the lid and keep stirring till the chicken starts getting brownish. At this stage, add the chilly powder, roasted cumin powder, kasoori methi powder and garam masala powder.
Add the tomato ketchup and fry everything together for few minutes. The chicken tastes yummy at this stage itself.
Add the masala puree that we prepared earlier and the cashew paste and mix well.
Cook for few more minutes and then add finely chopped coriander leaves. Chicken Ka Bharta is ready to be served.
Cheers With Sol Kadhi:
A famous drink from Maharashtra’s Konkan region, often relished after a spicy fish/chicken curries and rice meal. Sol Kadhi is known to cool down the digestive system, after eating spicy food.
20-Kokum petals; 1- Coconut scraped; 6 to 7- Chopped Garlic Cloves; 3- Chopped Green Chillies; Salt to taste; 1/4 cup- Chopped Fresh Coriander Leaves.
Soak kokum petals in two cups of hot water for one to two hours. Crush them slightly to get thick pulp and strain. Make a puree of coconut, garlic and green chillies with a little water. Strain to get a thick coconut milk. Mix kokum extract, coconut milk together to get a creamy pink coloured Sol Kadhi. Add salt, fresh coriander and mix well. Serve chilled.