Before I start rushing you through the recipes, may be answering the 3 W-s will be helpful.
What is Chicken Bharta: Boned-in big chicken pieces boiled in spice flavored water and then trimmed off the bones and ground into a uniform mixture in a food processor.It’s different from off the shelf ground chicken and is far less bland; hence can absorb the flavors better.
What is Luchi: The deep fried round and soft wheat/flour balls that only a “Summa Cum Laude” Bong cooking expert can prepare and is very fond of leaving all non-Bongs (and non-Indians ) guessing how she managed to pack in so much air inside each ball.
Why: The North Indian/ Pakistani style of cooking and choice of spices render a unique flavor to all non-veg, especially, chicken dishes.
How to cook Chicken Bharta:
- Heat water in a deep cooking vessel and add 4-5 cloves of garlic, 1 teaspoonful of turmeric powder, 1 teaspoonful of red chili powder and salt to taste.
- Dry roast 1 teaspoonful of whole cumin and 1 teaspoonful of whole coriander seeds and ground them to a fine paste in a dry grinder; add this mix to the water.
- Once the water starts boiling, add the boned-in chicken breasts/thighs to it and let it cook for 10-15 minutes or until the chicken gets soft.
- Drain the water off in a bowl and let the chicken cool before you trim the meat off the bones.
- Add the trimmed meat to the food processor and mince to a uniform consistency.
- Grind 1 medium size onion, 2-3 green chilis, 3 cloves of garlic and 1 inch of a ginger root to a fine paste and add it to the oil heated up in a skillet.
- Stir fry until the onions turn golden brown and add the chicken to it.
- Remember the spice flavored water you had collected in a bowl? Start adding this water to the chicken a little at a time and let it cook; as the water dries up, add a little more and keep cooking until a rich look appears.
- Garnish with fresh Cilantros.
How to make Luchis:
- I use multi-grain wheat flour for this purpose (3 cups) and knead it with 1-2 cups of warm water, salt to taste, and 1 small teaspoonful of olive oil.
- Once the dough looks soft and ready, make soft round balls out of it and roll and flatten them out in flat circular forms.
- Heat oil in a deep skillet and add the flat pieces to it and keep stroking the center of the piece lightly with a spatula until the flat bread swells up into a round ball.
- Don’t feel bad if the first attempt is not successful; try again; practice makes perfect.