Chicken bharta

Ingredients

• Chicken – 500 gms
• Onions, finely chopped – 4-5 medium
• Tomato, finely chopped – 1 medium
• Green chillies, finely chopped – to taste
• Vinegar or lime juice – 1 tbsp
• Ginger paste – 1 tsp
• Garlic paste – 1 tsp
• Salt – to taste
• Turmeric powder – 1/2 + 1/2 tsp
• Red chilli powder – to taste
• Coriander powder – 1 tbsp
• Garam masala powder – 1 tsp
• Eggs, hard boiled – 2-3
• Tandoori masala – 1 tbsp
• Oil – 2 tbsp
• Cashew paste – 1 tbsp
• Butter – 1 tbsp
• Cashew, finely chopped – for garnishing
• Freshly chopped cilantro – for garnishing

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Preparation

• Mix salt and vinegar to the chicken, and set aside for 10-15 minutes.
• In a pressure cooker heat some water, add the chicken along with vinegar, 1/2 tsp turmeric powder, red chilli powder and cook for 4-5 whistles. This may vary so check accordingly and boil till cooked.
• Peel the boiled chicken from the bones and mince in a mixer. Preserve the stock. Boneless chicken is preferable for this preparation. Alternatively, using a sharp knife finely chop the chicken pieces into shreds.
• Heat oil in a pan, fry the finely chopped onions till color changes. Add green chillies, ginger and garlic paste and saute for a while. Add the chopped tomatoes, turmeric powder, coriander powder, red chilli powder, garam masala powder and tandoori masala and fry well until the oil is released.
• Add the minced chicken and mix well till all the spices are well blended with the chicken. Add the stock and stir well.Boil until it gets a thick gravy-like consistency. Add the boiled egg-yolk and mash it in and let it cook for a while.
• To make it richer add butter and cashew paste. Cook till the excess moisture is absorbed. Garnish with chopped cashew pieces, freshly chopped cilantro and egg whites cut into threads.