Ingredients

• Chicken - 750 g
• Egg - 2
• Onion - 1, medium-sized, finely chopped
• Tomato - 1 small, chopped
• Chilli powder - to taste
• Coriander powder - equal amount as chilli powder
• Garam masala powder - 1/2 tsp
• Chicken tandoori masala - 1 tsp
• Turmeric powder - a pinch
• Fenugreek seeds - a few, roast them on a tawa and coarse grind
• Vinegar - 3 tsp
• Ginger paste - a little
• Salt - to taste
• Oil - 2 tsp
• Optional
• Kewra essence - a few drops
• Coriander leaves - to taste

How to Make Chicken Bharta with Egg

• Add salt and 1 tsp vinegar to the chicken. Keep for 10-15 min
• In a pressure cooker, heat water and add chicken, 2 tsp vinegar, turmeric powder, some chilli powder and coriander powder and boil for 3 whistles.
• Let the steam escape and allow it to cool.
• Peel the boiled chicken from the bones and mince in a mixer. Preserve the stock.
• Fry ginger, onion and tomato.
• Add minced chicken, some more chilli powder, coriander powder, garam masala and chicken masala. Fry till the oil seperates
• Add the stock in in small quantities Stir and let it boil till you get a gravy-like consistency.
• Then, add the egg yolk and mash it. Boil some more till a thick consistency is formed.
• Garnish with fenugreek powder.
• Add some coriander and a few drops of kewra essence.
• Decorate with egg-white cut into rings or threads and serve hot with rice/roti.