Egg Chicken Bharta with delectable flavour

Ingredients to cook Egg Chicken Bharta (for 2 persons):

A. To boil chicken pieces

Boneless Chicken – 200 grams (I took 4-5 big size boneless pieces)

Ginger + garlic paste – 1 tbsp

Grated Onion – 1 tbsp

Bay leaf – 1 (small size)

Black peppercorn – 4-5

Cinnamon – 1 inch stick

Salt

Water

B. To make gravy

Hard-boiled eggs – 2

Home-made Tandoori Masala – 1

Ginger Garlic Paste – 1 tbsp

Tomato Paste – 1 ½ tbsp.

Yoghurt – 2 tbsp

Bay leaf – 1-2 leaf

Cinnamon – 1 inch stick * 3

Cardamom – 3-4

Cloves  - 4-5

Red Chili Powder – 1 tsp

Turmeric powder – ½ tsp

Milk / Fresh Cream – ½ cup (I always use Milk)

Kasturi Methi leaves – ½ tbsp.

Salt

Suger

Kewra Water - 2-3 drops

C. Garnishing

Butter – 1 tbsp

Garam Masala Powder – 1 tbsp

Coriander leaves (Finely chopped) - 1 tbsp

Process to cook Egg Chicken Bharta:

1. Wash the chicken pieces well. Cut them into small small pieces. I cut them vertically and each small piece was very thin and max 1 inch long.

2. Take water in a pan.  Heat the water. Meanwhile add the ingredients mentioned in the list A. Make sure the heat is in high flame.

3. When water starts boiling, reduce the heat. You will find white coloured foamy stuff on the upper surface of the water. It is called “scum”. Take this out with a ladle and keep it in a bowl. We shall use it later. 

4. Turn off the heat. Take out the chicken pieces from the water and set aside for cooling down.

Don’t throw away the water (it is called broth). We will use it in making gravy. 

5. Heat oil or ghee in a deep bottom frying pan. Once it is hot, add bay leaf, cinnamon, cloves, and cardamom. Cook till they releases strong aroma.

6. Add onion and cook till it becomes soft and golden brown in colour.

7. Add ginger+garlic paste and stir well for 2 minutes.

8. Add tomato paste and mix well. Let it be boiled for few minutes.

9. Add Tandoori masala, then, turmeric powder, red chili powder. Mix well.

10. Reduce the heat as you are going to add Yoghurt now. Before that you need to add little sugar and salt to the Yoghurt. Beat well. There should not be any lump in the Yoghurt. Pour it into the mixture which you are cooking in the pan. Mix well. Cook till the oil separates from the spices.

11. Now add the chicken pieces with little salt and little water (if required – max 2 tbsp). Mix well.

12. After that you have to add the scum and broth. Let it be boiled in medium heat. If you need more gravy, you can add water at this stage. 

13. Meanwhile peel the eggs and separate the yolk from the white part of the egg.

14. Mash the yolk and add to the chicken. Don’t worry, white part of the egg will be used later. Make sure that the yolk mixes well with the chicken.

15. Cover the pan with a lid. Cook for 4-5 minutes in medium heat. Keep stirring occasionally.

16. Now cut the white part of the egg into small pieces, same way you did with chicken pieces. Add them to the boiling curry. Stir well. Check the seasoning at this stage.

17. Add few drops of Kewra water to the curry. Mix well.

18. Reduce the flame. Now add milk or fresh cream and Kasturi methi leaves. Mix well again. Turn off the heat. 

18. Your Egg Chicken Bharta is almost ready. Now prepare the garnishing part. 

19. Now melt butter in a sauce pan. Add garam masala powder. Mix well.

20. Add this butter mix immediately to the Bharta and cover the pan. You don’t need to mix. Leave it as it is for 10 minutes.

21. After 10 minutes, transfer the Bharta to a bowl. Spread some chopped coriander leaves on top.

You can serve it with hot nun, chapatti or rumali roti.