Chicken Bharta (minced Chicken Gravy)

I have been trying to post this recipe for long as this is my favorite among non-vegetarian side dish recipes. The Word ‘ Bharta’ is used in Uttarpradesh and Bihar to mean a particular side dish, wherein the ingredients are usually boiled / roasted and raw and are mashed together to give a unique taste and flavor. For example ‘Baigan Ka bharta’ or ‘ Aloo Ka bharta’. The main ingredients, Eggplants or Potatoes are roasted or boiled and then added with some chopped chillies, garlic, coriander leaves to bring the awesome taste. Unlike these vegetarian ‘ Bhartas’ , the chicken bharta requires good amount of cooking but yes it retains the ‘ Mushy look’ and hence it is called the ‘ Chicken Bharta’.

Chicken Bharta
Chicken Keema (Minced Chicken) – 1 cup
Onion paste – 1 medium sized
Ginger - Garlic Paste – 2 tablespoon
Kashmiri red chilli powder – 1 and 1/2 tablespoon
Almonds – 10
Cashew – 10
Melon seeds – 2 tablespoon
Garam Masala – 1 tablespoon
Salt – to taste
Oil – 4-5 Tablespoon
Kasuri Methi – ½ teaspoon
Eggs – Boiled (2 eggs)
Wash the minced chicken with water twice and drain the excess water.
Put the cashew, peeled almonds and melon seeds in a grinder and make a smooth paste…..soaking them in water for 30 mintues will make the process easier.
Now heat oil in a pan and put the onion paste. Saute for a minute and then add the ginger and garlic paste. Fry till the raw smell of the masala evades. Now add the chicken keema and fry till the water released by the chicken evaporates.
Now add the red chilli powder and garam masala and mix. Pour the grounded mixture of cashew, almond and melon seeds and fry till the masala is cooked properly. This will take another 8-10 mintues.
Finally add the salt, kasuri methi and ½ cup of water and mix. Cook on low flame till the chicken is done. If needed you can add little more water.
Cut two boiled eggs into half and mix with the Bharta. Serve with Naan or Chappati.