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Chicken Bharta

Chicken Bharta

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.

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Cooking Method: ,
Cuisine: ,
Courses: , ,
Difficulty: Intermediate
Servings: 4
Best Season: Suitable throughout the year
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
  • 500 grams Chicken (boiled and shredded)
  • 2 medium Onion (roughly chopped)
  • 1 medium Tomato (roughly chopped)
  • 3 tbsp Ginger Garlic paste.
  • 8 cashews nuts or almonds (soaked in water)
  • 3 tbsp Yogurt (Dahi)
  • Salt and sugar as per your taste.
  • Spice powder 1.5 Teaspoons of each . (turmeric powder, red chili powder, roasted cumin, coriander powder, kashmiri chili powder, tandoori masala)
  • Whole spices . (1 dry red chili, 1 small cinnamon stick, 2 cloves, 2 green cardamom)
  • 5 tbsp Cooking Oil
  • 2 tbsp Kasuri Methi or dry Fenugreek Leaves.
  • 2 Boiled Eggs
  • 5 tbsp Cream
  • 2 tbsp Butter
  • 1 tbsp Garam Masala Powder
Instructions
  1. 1

    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.

  2. 2
    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.
  3. 3
    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.
Read it online: https://indiafoodz.com/recipe/chicken-bharta/