Name: Chicken Bharta recipe by Tathagata Deb at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: Chicken (boneless) 600 gm; Onion paste 200 gm; Garlic paste 2 tablespoons; Ginger paste 2 tablespoons; Tomato paste 1 tablespoon; Green chili paste 1 tablespoon; Turmeric powder 1 tablespoon; Red chili powder 1 tablespoon; Cumin powder 1/2 tablespoon; Garam masala (powder) 1 tablespoon; Coriander powder 1 tablespoon; Cinnamon, cardamom, cloves (4-5 each); Bay leaves 3-4; Chicken Stock 2 Cups; Curd/yoghurt 1/2 cup; Cashew nut paste 1 cup; Fresh cream 1 cup; Kasoori methi (Fenugreek leaves) 2 tablespoons; Coriander leaves chopped, handful; 1-2 Boiled eggs (sliced); Mustard oil 3 tbsp; Butter 1 tbsp; Salt as per taste; Sugar 1 tablespoon

ABOUT Chicken Bharta RECIPE

Spicy minced chicken dish cooked in a heavy gravy of cream, curd and cashew nut paste with a dash of fenugreek leaves. This is a popular dhaba type side dish to be enjoyed with roti/naan/parathas.

Ingredients Serving: 6

Chicken (boneless) 600 gm
Onion paste 200 gm
Garlic paste 2 tablespoons
Ginger paste 2 tablespoons
Tomato paste 1 tablespoon
Green chili paste 1 tablespoon
Turmeric powder 1 tablespoon
Red chili powder 1 tablespoon
Cumin powder 1/2 tablespoon
Garam masala (powder) 1 tablespoon
Coriander powder 1 tablespoon
Cinnamon, cardamom, cloves (4-5 each)
Bay leaves 3-4
Chicken Stock 2 Cups
Curd/yoghurt 1/2 cup
Cashew nut paste 1 cup
Fresh cream 1 cup
Kasoori methi (Fenugreek leaves) 2 tablespoons
Coriander leaves chopped, handful
1-2 Boiled eggs (sliced)
Mustard oil 3 tbsp
Butter 1 tbsp
Salt as per taste
Sugar 1 tablespoon

Instructions

Boil the chicken pieces in 1 cup of water so that you get 2 cups of chicken stock, when it cools down mince or tear the pieces to shreds.
Heat oil in a wok, fry the bay leaves, cardamom, cinnamon and cloves for a few minutes and wait for the aroma to kick in. Next fry the onion paste till it becomes brown in colour.
Then add the ginger, green chilli and garlic paste. Mix it well before adding the turmeric powder, red chilli powder, cumin powder, coriander powder, salt, half of the stock and let it cook.
When the oil starts separating, add the cashew nut paste, tomato paste and kasoori methi. Cook it well for a few minutes on a low flame.
Next add the curd, chicken, remaining stock and sugar. Cook it for 5 minutes.
Add the fresh cream and bring it to boil properly, then simmer and cook till the gravy becomes thick. Once done, add the chopped coriander leaves and boil it for 2 minutes.
Turn down the flame, sprinkle the garam masala on top and let it be for 5 minutes.
Serve after garnishing with sliced boiled eggs and chopped coriander leaves (optional). Enjoy it with roti/naan/parathas.

Similar Recipes