Chicken Bharta. 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. 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- 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.
Chicken Bharta is a spicy minced chicken dish, popular in dhabas and roadside eateries in India.
A delicious side dish for Rotis and Naans.
You can cook Chicken Bharta using 19 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Chicken Bharta
- Prepare 500 gms of Chicken.
- It's 4 tbsp of Oil.
- You need 1 of Tej patta/ bay leaf.
- You need 2 of Elaichi/green cardamom.
- It's 3-4 of Laung/cloves.
- You need 1 tsp of Cumin seeds/ jeera.
- You need 1/2 inch of chopped Ginger.
- Prepare 7-8 cloves of chopped Garlic.
- You need 2 of large Onion: chopped.
- Prepare 3 of Tomatoes: medium, chopped.
- It's 2 tbsp of Kasuri methi.
- You need 1/2 tsp of Turmeric Powder.
- Prepare 1 tsp of Coriander powder.
- Prepare 1/2 tsp of Red chilli powder.
- Prepare 1 tsp of Garam Masala.
- Prepare 1 1/2 tsp of Salt or to taste.
- It's 3 tbsp of Cashew Powder.
- You need 2-3 tbsp of Green coriander.
- Prepare as required of Boiled eggs: to garnish.
It is quite a easy process to make this aromatic side-dish. You can easily attempt at home by following our recipe guide. The whole blend of boneless chicken, tomato puree and the prepared savoury paste. 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..
For more recipes related to Chicken Bharta checkout Pudina Kofte Olive Ke Saath, Desi Shepherd's Pie, Chicken Pie With Tomatoes And Olives, Kofte Mein Kofta. You can also find more Main Course Chicken recipes like Koyla Butter Chicken Pesto Chicken Bake Goan Chicken Stew Chicken and Mushrooms in Thai Red Curry 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. According to this version Kolkata style Chicken Bharta was created between the four walls of a restaurant kitchen which had too many leftover tandoori chicken (now you. It was a very good year for friendships, both old and new.