Spicy Chicken Bharta

Spicy Chicken Bharta

Ingredients:

1. 500 gm bone less chicken( cut into small pieces)
2. 4-5 tbsps oil
3. 2 big chopped onion
4. 1 chopped tomato
5. 2 tbsps ginger garlic paste
6. 1 tsp cumin powder
7. 1 tsp coriander powder
8. 4-5 green cardamom
9. 2 bay leaves
10. 3-4 clove
11. 1/2 tbsp turmeric powder
12. 1 tbsps red chilli powder
13. 1 tbsps garam masala powder (cinnamon ,cardamom, clove)
14. 1/2 tbsp kasuri methi powder
15. 2-3 tbsps butter
16. 3 tbsps curd
17. 4 tbsps cashew nut paste
18. Salt to taste

Preparation:

• Wash the chicken pieces and boil with clove,cardamom and bay leaves.
• Drain extra water and keep aside.
• Take a pan and heat oil.
• Fry chopped onion until golden brown.
• Add chopped tomatoes and fry until tomato melted.
• Take another bowl and make a paste of turmeric powder,red chilli powder,coriander powder,cumin powder and ginger- garlic paste with 1/2 cup water.
• After that pour it into pan and  add salt 
• Mix well all ingredients.
• Add boiled chicken, cashew nut paste and curd.
• Stir and add kasuri methi.
• Add little water.
• Again stir properly and add butter and garam masala powder.
• Cook for few minutes.

         Serve hot with roti, paratha, chapati and plain hot rice.

Tips--------

          If you want more colour, than add 1 tbsps sugar while frying onion.

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Chickpeas (Chhole) Curry

Chickpeas (Chhole) Curry

Ingredients:

1. 150 gm soaked chickpeas (chhole)
2. 1/2 tbsps turmeric powder
3. 1 tbsps red chilli powder
4. 2 medium size chopped tomatoes
5. 2 big chopped onion
6. 2-3 chopped green chilli
7. 3-4 tbsps chopped coriander leaves
8. 2 bay leaves
9. 1 tbsps cumin seeds
10. 2 tbsps ginger paste
11. 1 tbss garlic paste
12. 1 tbsps cumin powder
13. 1 tbsps garam masala ( 2 cinnamon stick,4 green cardamom,2 clove) powder
14. 2-3 tbsps lemon juice
15. 3 tbsps oil
16. 3-4 cups water
17. Salt to taste

Preparation:

• Take a pressure cooker and boil soaked chickpeas (chhole) for 10-15 minutes on medium heat.(4-5 whistle require)
• Heat oil in a bottomed vessel and add cumin seeds, bay leaves.
• Fry both lightly.
• Add chopped onion and fry it until light brown.
• Add chopped tomatoes.
• Cook for 4-5 minutes and add salt to taste.
• Add chopped green chilli, ginger-garlic paste and cumin powder.
• Stir well and add red chilli powder,turmeric powder.
• Cook the whole masala for 2-3 minutes.
• Pour boiled chickpeas (chhole).
• Mix well with masala and add chopped coriander leaves.
• Spread garam masala and cook on low heat.
• When gravy becomes thick remove it from heat.
• Squeeze lemon juice over it.

          Serve hot with puri, chapati and hot rice.

Tips:

          Soaked chickpeas(chhole) in water overnight to boil easily.

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