Perfect Kolkata-style Chicken Bharta Recipe

• Wash boneless chicken cubes and boil them with ½ teaspoon of salt and water for 5-6 minutes, and strain the water. Keep it separately.
• Leave half of the boiled chicken cubes as they are, and cut strips out of the rest.
• Roughly chop the Onion and Tomato.
• Hard-boil eggs and discard the shells of the boiled eggs.
• Take Oil in a deep-bottom pan and temper the oil with Bay Leaf, Red Chili, Clove, Cinnamon Stick, and Kasuri Methi ( for the Kasuri Methi, use ⅔ for tempering).
• Now add chopped onion and fry till the onion turns translucent in color.
• Add chopped tomatoes, ginger, garlic paste, and green chili, and cook till the oil separates from the mixture.
• Now add Turmeric Powder, Red Chili Powder, Chicken Tandoori Masala, Sugar, and Salt to taste and cook for 1-2 minutes on low flame.
• Add Cashew nut Paste, Char Magaj Paste, Hung Curd, and Fresh Cream, and cook till the nutty aroma as well as the smell of curd are completely gone.
• At this point, add both boiled chicken cubes and chicken strips and mix thoroughly, and cook on a low flame for 5 minutes.
• Add 1 cup of the water that was used for boiling the chicken after covering the pan with a lid, and cook for 5 minutes or till you reach the desired consistency.
• Take three boiled eggs and separate the yolk and mash it, and roughly cut the Egg white into long strips.
• Add both the mashed yolk and Egg white to the Chicken Bharta and give it a thorough mix.
• Now add butter, the rest of the Kasuri Methi, and Punjabi Garam Masala, and mix.
• Cut the rest of the eggs into halves and lightly fold with the gravy.
• Serve Chicken Bharta with Roti, Naan, or Paratha.