Chicken Bharta. Dhaba style Chicken Bharta - the Punjabi flavour to the cuisine of Kolkata Disclaimer : This post contains amazon affiliated link Dhaba style chicken bharta recipe - the influence of punjabification on Bengali cuisine and how it has beautifully blended with Calcutta's own cosmopolitan cultural jigsaw- The combination of Chicken chunks, Egg and Indian rich gravy is deadly for me each time I taste the Chicken Bharta. I am not a big chicken fan until the chicken is the "Desi Chicken" with the earthiness loaded but there are a few dishes, I have cherished all through and Chicken Bharta is obviously one of those. Chicken Bharta which tastes heavenly is a dhaba style preparation where shredded chicken is cooked in spicy creamy gravy.
This boneless chicken pieces in a creamy, onion and spice based gravy and garnished with.
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You can have Chicken Bharta using 19 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Chicken Bharta
- You need 500 gms of Chicken.
- You need 4 tbsp of Oil.
- It's 1 of Tej patta/ bay leaf.
- Prepare 2 of Elaichi/green cardamom.
- You need 3-4 of Laung/cloves.
- Prepare 1 tsp of Cumin seeds/ jeera.
- It's 1/2 inch of chopped Ginger.
- Prepare 7-8 cloves of chopped Garlic.
- It's 2 of large Onion: chopped.
- Prepare 3 of Tomatoes: medium, chopped.
- Prepare 2 tbsp of Kasuri methi.
- Prepare 1/2 tsp of Turmeric Powder.
- You need 1 tsp of Coriander powder.
- You need 1/2 tsp of Red chilli powder.
- It's 1 tsp of Garam Masala.
- You need 1 1/2 tsp of Salt or to taste.
- It's 3 tbsp of Cashew Powder.
- It's 2-3 tbsp of Green coriander.
- It's as required of Boiled eggs: to garnish.
CHICKEN BHARTA, A VERY POPULAR SPICY MINCED CHICKEN DISH. IT IS A VERY POPULAR IN THE DHABAS & THIS ONE IS THE BENGALI OR KOLKATA VERSION OF THE VERY POPULAR DHABA DISH. BEST ENJOYED WITH PARATHA. now take the boiled chicken pieces out in a bowl.shred them into small chunks. Now put the whole spices (cinnamon,cardamom and cloves) in the pan and fry them till smell comes out.
Chicken Bharta instructions
- Wash and clean the chicken thoroughly. Add the chicken to a pressure cooker with 4 cups of water. Add some salt. Cook for 2 whistles. Let the pressure drop and open. Keep the broth for some other use; I normally make rice it turns out really flavorful..
- While the chicken is still warm, shred it using a fork. I like to keep the pieces a little chunky rather than shredding it all the way. Just make sure to remove all the bones..
- In a kadai/wok, heat the oil. Add the bay leaf, green cardamom, cloves and cumin seeds. Now add the ginger garlic. Let them turn light golden. Add the onions and sauté till onions turn golden. Now add the tomatoes and cook till they are thoroughly cooked. There should be no raw smell and oil should be released..
- Now add the kasuri methi and cashew nut powder. Mix and Cook for 30 seconds. Add all the spices like turmeric powder, coriander, red chilli powder, garam masala and salt. Mix well..
- Now add the shredded chicken and mix it on medium heat till the chicken is nicely coated with the masala. Add ¼ cup of water. Cook on low heat for 3-4 minutes to allow the chicken to absorb the flavors. Add the butter and mix..
- Cover the pan and let it cook for 2-3 minutes more. Add the chopped green coriander. Remove in serving bowl, garnish with boiled eggs. Serve with parathas or naans..
The recipe is almost authentic - i say almost because Indians use garam masala and not curry powder. I don't add yogurt to my baingan bharta, but adding it isn't a sin, i wouldn't heat the dish after adding yogurt. Also, the eggplant is usually fire roasted and the smokey flavor is just outstanding. Thus Punjabi Chicken Bharta was adapted by Bengalis and turned into Bengali Chicken Bharta. But there is another story which denies any historical background behind this story.