INGREDIENTS
Chicken Bharta
Servings - 3 - 4
INGREDIENTS
Mustard oil - 3 tablespoons
Black cardamom - 4 pods
Bay leaf - 2
Black peppercorns - 1 teaspoon
Asafoetida - 1/4 teaspoon
Cumin - 1 teaspoon
Ginger paste - 1 tablespoon
Garlic paste - 1 tablespoon
Onions - 230 grams
Green chili - 2
Tomato - 270 grams
Turmeric - 1 tablespoon
Paprika - 1 tablespoon
Coriander powder - 1 tablespoon
Chicken stock cubes - 2 tablespoons
Garam masala - 1 teaspoon
Salt - 1 teaspoon
Chicken keema - 500 grams
Coriander - 2 tablespoons
Lemon juice - 1 tablespoon
Coriander - for garnishing
PREPARATION
1. Heat 3 tablespoons mustard oil in a heavy skillet, add 4 pods black cardamom, 2 bay leaf, 1 teaspoon black peppercorns, 1/4 teaspoon asafoetida, 1 teaspoon cumin, 1 tablespoon ginger paste, 1 tablespoon garlic paste and stir well.
2. Saute for 2 - 3 minutes. Add 230 grams onions and fry till translucent.
3. Add 2 green chili, 270 grams tomato and saute till the tomatoes gets soft and pulpy.
4. Now, add 1 tablespoon turmeric, 1 tablespoon paprika,, 1 tablespoon coriander powder, 2 tablespoons chicken stock cubes, 1 teaspoon garam masala, 1 teaspoon salt and mix well.
5. Add 500 grams chicken keema and mix well. Cook for 10 - 12 minutes.
6. Add 2 tablespoons coriander, 1 tablespoons lemon juice and mix well.
7. Garnish with coriander.
8. Serve with roti.