Chicken Bharta originated in Kolkata, West Bengal, where it emerged as a signature dish in the city’s iconic restaurants. Although the word bharta traditionally refers to a mashed or shredded preparation in North Indian cuisine, this version is distinctly Kolkata’s own. It features tender shredded chicken simmered in a rich, creamy gravy made with onions, tomatoes, eggs, aromatic spices, and butter, creating a flavorful fusion of Punjabi cooking techniques and Bengali culinary preferences. Luxuriously creamy, mildly spiced, and deeply satisfying, Chicken Bharta has become one of Kolkata’s most beloved restaurant-style classics.
Chicken Bharta
Description
Chicken Bharta originated in Kolkata, West Bengal, where it emerged as a signature dish in the city's iconic restaurants. Although the word bharta traditionally refers to a mashed or shredded preparation in North Indian cuisine, this version is distinctly Kolkata's own. It features tender shredded chicken simmered in a rich, creamy gravy made with onions, tomatoes, eggs, aromatic spices, and butter, creating a flavorful fusion of Punjabi cooking techniques and Bengali culinary preferences. Luxuriously creamy, mildly spiced, and deeply satisfying, Chicken Bharta has become one of Kolkata's most beloved restaurant-style classics.
Ingredients
Instructions
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Boil the with bone chicken pieces in 2 cups of water with some salt for 6-7 minutes. Then remove the chicken from stock and shred the meat part. Keep the stock aside for later use.
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Make the Gravy
- Heat 2 Tablespoons of oil in a pan.
- Add chopped onion, fry for 5-7 minutes.
- Then add the nuts. Cook for 2-3 minutes.
- Next add the tomatoes, cook until everything becomes soft and mushy.
- Then put them in a mixer grinder with little water, make a smooth paste out of it.
- In a mixing bowl, add all of the spice powder, ginger garlic paste and 5 Tablespoons of water, mix well. Keep aside.
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Final Cook
- In the pan heat the remaining oil, add the whole spices. Sauté for few seconds.
- Now add the spice paste, cook on medium flame for 5-7 minutes.
- Then add onion tomato and nut paste, mix well and cook for 5 minutes.
- Add salt and sugar as per your taste, mix well.
- Next add the chicken stock, mix well and cook for 10 minutes.
- Then add shredded chicken, mix well and cook for 15 minutes on medium flame.
- Lastly add cream, kasuri methi, garam masala powder and chopped eggs. Mix well for 5 minutes.
- Add some butter and turn off the heat.
- Let it rest for 30 minutes then serve.
