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Chicken Bharta

Chicken Bharta

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Chicken Bharta, a Kolkata dhaba favourite
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Chicken Bharta
Recipe - Kolkata's Iconic Dhaba Style To Make At Home

50 mins
Cooking Time
Intermediate
Difficulty
24
Ingredients
Non Veg
Diet
Chicken Bharta is Kolkata's iconic dhaba go-to that perfectly captures the city's culinary heritage. This delicious fusion of North Indian and Bangladeshi influences. The word "bharta" comes from the Sanskrit "bharj," meaning food that is fried or roasted, and this dish lives up to its name with tender chicken pieces cooked in a rich, aromatic gravy. What makes this dish truly special is its bold flavours and the way the thick gravy clings to every piece of chicken, creating an unforgettable dining experience.

Ingredients

UNITSIngredients
1kgBoneless chicken
5 largeEggs
4Large onions
1Medium tomato
1 tbspGinger paste
1.5 tbspGarlic paste
5-6Green chillies
2 tbspCashew nut paste
1 tbspChar magaj (melon seed) paste
100mlHung curd
50mlFresh cream
1 tbspButter
3 tbspRefined oil
For Tempering:
2Bay leaves
2 tspKasuri methi
1Red chilli
4Cloves
1Cinnamon stick
Spices:
1 tspTurmeric powder
1 tspRed chilli powder
1 tspSugar
1 tspGaram masala
½ tspChicken tandoori masala
1.5 tspSalt

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Follow
Directions

Description - Step 1

Step 1: Prepare the chicken and eggs

Wash boneless chicken and boil with ½ tsp salt for 5-6 minutes. Strain and reserve the stock. Cut half the chicken into strips and leave the rest as chunks. Meanwhile Hard-boil eggs and peel off the shells.

Description - Step 2

Step 2: Prepare aromatics

Roughly chop the onions and tomato, and slit green chillies lengthwise. Set aside ginger-garlic paste and all spice powders.

Description - Step 3

Step 3: Create the tempering

In a deep-bottomed kadhai heat up some oil. Add bay leaves, red chilli, cloves, cinnamon stick, and ⅔ of the kasuri methi, stirring gently until they splutter and release their aroma.

Description - Step 4

Step 4: Build the base gravy

Add chopped onions and fry until translucent. Add tomatoes, ginger-garlic paste, and slit green chillies. Cook until the oil separates from the masala mixture.

Description - Step 5

Step 5: Add spices and create richness

Add turmeric, red chilli powder, tandoori masala, sugar, and salt. Cook for 1-2 minutes. Add cashew paste, char magaj paste, hung curd, and cream. Cook until the nutty aroma emerges.

Description - Step 6

Step 6: Cook the chicken

Add both chicken chunks and strips. Mix thoroughly and cook on low flame for 5 minutes until well coated with the gravy.

Description - Step 7

Step 7: Add stock and simmer

Pour in 1 cup of reserved chicken stock. Cover and cook until desired consistency is reached, allowing flavours to meld.

Description - Step 8

Step 8: Prepare and add eggs

Take 3 boiled eggs - separate the yolks and mash them, and cut the eggs whites into strips. Add both mashed yolk and egg white strips to the curry and mix gently.

Description - Step 9

Step 9: Final finishing touches

Add butter, remaining kasuri methi, and Punjabi garam masala. Cut remaining eggs in half and fold gently into the gravy. Adjust seasoning.

Step 1
Step 1: Prepare the chicken and eggs
10 Minutes
Step 2
Step 2: Prepare aromatics
3 Minutes
Step 3
Step 3: Create the tempering
2 Minutes
Step 4
Step 4: Build the base gravy
8 Minutes
Step 5
Step 5: Add spices and create richness
5 Minutes
Step 6
Step 6: Cook the chicken
5 Minutes
Step 7
Step 7: Add stock and simmer
5 Minutes
Step 8
Step 8: Prepare and add eggs
3 Minutes
Step 9
Step 9: Final finishing touches
2 Minutes

Plate it up!

Plating Instructions

plating-instructions-image

Serve chicken bharta in individual bowls or a large serving dish, ensuring each portion has both chicken pieces and sliced eggs beautifully arranged on top.

... Read More

Pairing Instructions

pairing-instructions-image

The classic dhaba experience pairs chicken bharta with hot buttered naan or laccha paratha, creating the perfect combination of rich gravy and bread to soak up every bit of flavour.

... Read More

Garnishing Instructions

garnishing-instructions-image

Garnish with fresh coriander leaves and a light sprinkle of remaining kasuri methi/ Serve with sliced onions and mint chutney on the side.

... Read More

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