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| Restaurant style Chicken Bharta |
Mughlai cuisine consists of dishes developed in the medieval Indo-Persian cultural centres of the Mughal Empire. It represents a combination of cuisine of the Indian subcontinent with the cooking styles and recipes of Central Asian and Iranian cuisine. Mughlai cuisine is strongly influenced by the Turko-Persian cuisine of Central Asia, the region where the early Mughal emperors originally hailed from, and it has in turn strongly influenced the regional cuisines of modern Afghanistan, Northern India, Pakistan and Bangladesh.
The tastes of Mughlai cuisine vary from extremely mild to spicy, and are often associated with a distinctive aroma and the taste of ground and whole spices. A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments. In due course of time, flavours intermingles, criss crossing the geographical boundaries. From Mughals, Chinese to British, French and Dutch which later amalgamated to form sizable Anglo-Indian community. You will find lots of versions, but make a note that this is a quick and easy recipe for a creamy and soft chicken bharta.
Ingredients of Chicken Bharta:
1. Bay leaves - 2
2. Cinnamon - 2 inch bark
3. Cloves - 4-5 pcs
4. Green (2) & Black Cardamom (2) - 4 pcs
5. Chopped Onion - 3 medium
6. Ginger Garlic Paste - 1 1/2 tsp
7. Chopped Tomatoes - 2 medium
8. Turmeric Powder - 1 tsp
9. Kashmiri Red Chili Powder/any chili powder - 2 tsp
10. Cumin Powder - 1 tsp
11. Coriander Powder - 2 tsp
12. Garam Masala - 1 tsp
13. Tandoori Masala - 1 tsp (optional)
14. Cashew Paste - 2 tbsp
15. Whisked/Beated Curd - 1/2 cup
16. Kasoori Methi - 1 tsp
17. Fresh Cream and Coriander leaves ( garnish)
18. Boneless Chicken - 300 gms
19. Vegetable/Mustard Oil + Ghee - 4 tbsp (approx)
20. Salt + Sugar (adjust after tasting)
Preparation of Chicken Bharta:
1. Heat a wide sauce-pan. Add 2 tbsp oil, and 1 tbsp ghee. Add the whole spices (Bay leaves, Cardamom, Cloves, Cinnamon), saute it . Then add chopped onions and saute it all together.
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| Fried Chopped Onions |
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| Fried chopped Onions with spices |
2. Add 1 1/2 tsp of ginger-garlic paste. Saute it for a minute.
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| Brown onions fry with ginger-garlic paste |
3. Add 2 chopped medium-sized tomatoes, saute it for 2 mins.
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| Add tomatoes to the masala |
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| Masala fried for bharta |
4. Add 1 tsp turmeric powder, 2 tsp of Kasmiri red chili powder (low on spice and enhances colour of the curry), 1 tsp salt, and saute it till the masala becomes cooked and dry.
* For more creamy texture, you can grind the masala to a thick paste after it cools off.
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| Grind this spicy masala |
5. Add boneless chicken pieces and saute for 5-6 mins with the masala mix.
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| Add Chicken to Masala paste |
6. Add 1 tsp cumin powder, 2 tsp coriander powder, saute for 2 mins and add 1 1/2 cup of water to the masala before it burns. Cover the pan. Cook the chicken on medium flame for about 15-20 mins.
7. Open the lid, now, add 1 tsp of garam masala and 1 tsp of tandoori masala. Saute for another 5 mins.
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| Add more spice to murg bharta |
8. Add 2 tbsp of not too thick or too thin cashew paste. Give it a mix. Add 1/2 cup of whisked curd and saute for a minute. It gives a creamy texture of bharta. Cover the pan and cook for 5 mins in medium-low flame. Finish it off with 1 tsp ghee/butter and pinch of kasoori methi. Give it a quick mix and turn off the flame.
* Add 2 tbsp of milk with 12-15 cashews and grind. Use mortar and pestle or grind in mixer grinder.
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| Add whisked Curd to Chicken |
9. Delish Murg bharta is ready to serve. Garnish with fresh cream and finely chopped coriander leaves.
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| White Curry of Chicken Bharta |
Serve as a side with kulcha, roti, parantha or even pulao with a slice of boiled egg.
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| Creamy Chicken Bharta Ready to serve |
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