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.
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.
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Indian
Intermediate
Main Course
