Creamy Shredded Chicken (Chicken Bharta)

 INGREDIENTS:

1. Chicken Pieces 1 kg, bone-in
2. Bay leaf 1
3. Garlic Paste 2 tsp
4. Ginger Paste 2 tsp
5. Salt as required
6. Vegetable Oil 3 tbsp
7. Cloves 2-3
8. Cinnamon Stick 1 small
9. Cardamoms 2-3
10. Onion Paste 1/2 cup
11. Green Chili Paste 1 tsp
12. Tomato Puree 1/2 cup
13. Red Chili Powder 1 tsp
14. Turmeric Powder 1/2 tsp
15. Coriander Powder 1 tsp
16. Yoghurt 2 tbsp
17. Sugar 1/4 th tsp
18. Cashew Paste 2 tbsp
19. Garam Masala Mowder 1/2 tsp
20. Chicken Stock 1-2 cups
21. Cream 2 tbsp
22. Kasuri Methi 1 tsp
23. Butter 1 tbsp
24. Water 2 cups

METHOD:

Serving Size: 5-6

Place the chicken pieces in a pan with a bay leaf, salt, water, and 1 tsp each of ginger and garlic paste. Cook for 20-25 minutes on medium heat.

Remove the chicken pieces and save the stock for later use.

Shred the chicken using a fork and remove the bones.

Drizzle some cooking oil into a pan, then add the cloves, cinnamon stick, and cardamom pods, allowing them to sizzle and release their aroma.

Stir in onion paste and sauté for 4–5 minutes on low-medium heat.

Add the remaining ginger and garlic paste, green chili paste, tomato puree, sugar and salt.

Sauté for 2-3 minutes. Next, add coriander powder, red chili powder, turmeric powder, and half of the stock.

Turn the heat down and slowly add yoghurt while stirring continuously. 

Stir in the shredded chicken, garam masala powder, and the remaining stock. Cook on medium heat for 10–15 minutes, or until the gravy thickens to your desired consistency.

Stir in the cashew paste, then gently fold in the cream, kasuri methi, and butter just before serving.

Garnish with a coriander sprig and enjoy with paratha or naan.