homelyplatter on February 18, 2026 3:51 pm #  INGREDIENTS: 1. Chicken Pieces 1 kg, bone-in 2. Bay leaf 1 3. Garlic Paste 2 tsp 4. Ginger Paste 2 tsp 5. Salt as required 6. Vegetable Oil 3 tbsp 7. Cloves 2-3 8. Cinnamon Stick 1 small 9. Cardamoms 2-3 10. Onion Paste 1/2 cup 11. Green Chili Paste 1 tsp 12. Tomato Puree 1/2 cup 13. Red Chili Powder 1 tsp 14. Turmeric Powder 1/2 tsp 15. Coriander Powder 1 tsp 16. Yoghurt 2 tbsp 17. Sugar 1/4 th tsp 18. Cashew Paste 2 tbsp 19. Garam Masala Mowder 1/2 tsp 20. Chicken Stock 1-2 cups 21. Cream 2 tbsp 22. Kasuri Methi 1 tsp 23. Butter 1 tbsp 24. Water 2 cups METHOD: Serving Size: 5-6 Place the chicken pieces in a pot with a bay leaf, salt, water, and 1 tsp each of ginger and garlic paste. Cook for 20-25 minutes on medium heat. Remove the chicken pieces and save the stock for later use. Shred the chicken using a fork and remove the bones. Drizzle some cooking oil into a pan, then add the cloves, cinnamon stick, and cardamom pods, allowing them to sizzle and release their aroma. Stir in onion paste and sautĂ© for 4â5 minutes on low-medium heat. Add the remaining ginger and garlic paste, green chili paste along with tomato puree, sugar and salt. SautĂ© for 2-3 minutes. Next add coriander powder, red chili powder, turmeric powder, and half of the stock. Turn the heat down and slowly add yogurt while stirring continuously. Mix in the shredded chicken, garam masala powder and rest of the stock. Cook for 10-15 minutes on medium heat until the gravy reaches a thick consistency. Add cashew paste and gently mix in cream, kasuri methi and butter before serving. Ready to enjoy with paratha or naan. [Creamy Shredded Chicken (Chicken Bharta)](https://www.homelyplatter.in/2024/05/creamy-shredded-chicken.html)
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# Â INGREDIENTS:
1. Chicken Pieces 1 kg, bone-in
2. Bay leaf 1
3. Garlic Paste 2 tsp
4. Ginger Paste 2 tsp
5. Salt as required
6. Vegetable Oil 3 tbsp
7. Cloves 2-3
8. Cinnamon Stick 1 small
9. Cardamoms 2-3
10. Onion Paste 1/2 cup
11. Green Chili Paste 1 tsp
12. Tomato Puree 1/2 cup
13. Red Chili Powder 1 tsp
14. Turmeric Powder 1/2 tsp
15. Coriander Powder 1 tsp
16. Yoghurt 2 tbsp
17. Sugar 1/4 th tsp
18. Cashew Paste 2 tbsp
19. Garam Masala Mowder 1/2 tsp
20. Chicken Stock 1-2 cups
21. Cream 2 tbsp
22. Kasuri Methi 1 tsp
23. Butter 1 tbsp
24. Water 2 cups
METHOD: Serving Size: 5-6
Place the chicken pieces in a pot with a bay leaf, salt, water, and 1 tsp each of ginger and garlic paste. Cook for 20-25 minutes on medium heat. Remove the chicken pieces and save the stock for later use. Shred the chicken using a fork and remove the bones. Drizzle some cooking oil into a pan, then add the cloves, cinnamon stick, and cardamom pods, allowing them to sizzle and release their aroma. Stir in onion paste and sautĂ© for 4â5 minutes on low-medium heat. Add the remaining ginger and garlic paste, green chili paste along with tomato puree, sugar and salt. SautĂ© for 2-3 minutes. Next add coriander powder, red chili powder, turmeric powder, and half of the stock. Turn the heat down and slowly add yogurt while stirring continuously. Mix in the shredded chicken, garam masala powder and rest of the stock. Cook for 10-15 minutes on medium heat until the gravy reaches a thick consistency. Add cashew paste and gently mix in cream, kasuri methi and butter before serving. Ready to enjoy with paratha or naan.
[Creamy Shredded Chicken (Chicken Bharta)](https://www.homelyplatter.in/2024/05/creamy-shredded-chicken.html)