Chicken Bartha (Murg Bartha)

Fixings

Chicken - 2 lbs (boneless, skinless and cleaved into little pieces)

Onion - 4

Tomato - 1 (cleaved)

Green Chillies - 3 (minced)

Ginger - 2" piece (minced)

Garlic - 8-10 (minced)

Turmeric Powder - 1/4 tsp

Cold Powder - 1 tblsp

Simmered Cumin Powder - 1 tsp

Garam Masala Powder - 1 tsp

Kasoori Methi Powder - 3/4 tsp

Cashew glue - 1.5 tblsp

Tomato Ketchup - 3 tblsp

Water - 1/2 glass

Oil - 2 tblsp

Cilantro - hand sized scoop

Salt - as required

Technique

1. Hotness oil in a dish and saute the ginger and garlic emulated by the 2 hacked onions till it turns pink.

2. Include the tomatoes and green chillies and cook for few minutes.

3. Let the mixture cool and after that puree it in a blender and keep aside.

4. Warm some more oil in the same skillet and include the staying 2 hacked onions, chicken pieces, turmeric powder and salt.

5. Saute it for few minutes, cover and let it cook in it fluid.

6. The chicken overflows out a considerable measure of water. Give it a chance to cook till all the water that has overflowed out has dissipated totally.

7. Evacuate the top and continue mixing till the chicken begins getting earthy.

8. At this stage include the nippy powder, cooked cumin powder, kasoori methi powder and garam masala powder.

9. Include the tomato ketchup and sear everything together for few minutes. The chicken tastes yummy at this stage itself.

10. Include the masala puree that we arranged prior and the cashew glue and blend well.

11. Cook for few more minutes, include finely cleaved corriander leaves and switch off.

12. Present with any roti mixtures or pulav