Chicken Bharta | How to make Chicken Bharta

By Tathagata Deb  |  30th Aug 2016  |  
4.7 from 3 reviews Rate It!
  • Chicken Bharta, How to make Chicken Bharta
Chicken Bhartaby Tathagata Deb
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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.

Chicken Bharta is a delicious dish which is liked by people of all age groups. Chicken Bharta by Tathagata Deb has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 6 people. You can find Chicken Bharta at many restaurants and you can also prepare this at home. This authentic and mouthwatering Chicken Bharta takes 15 minutes for the preparation and 25 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Chicken Bharta is a good option for you. The flavour of Chicken Bharta is tempting and you will enjoy each bite of this. Try this Chicken Bharta on weekends and impress your family and friends. You can comment and rate the Chicken Bharta recipe on the page below.

Chicken Bharta

Ingredients to make Chicken Bharta

  • 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

How to make Chicken Bharta

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Next add the curd, chicken, remaining stock and sugar. Cook it for 5 minutes.
  6. 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.
  7. Turn down the flame, sprinkle the garam masala on top and let it be for 5 minutes.
  8. Serve after garnishing with sliced boiled eggs and chopped coriander leaves (optional). Enjoy it with roti/naan/parathas.

My Tip:

Add extra water to the chicken stock to make it exactly 2 cups. Underboil the chicken just a bit in the pressure cooker.

Reviews for Chicken Bharta (3)

Ishika Dey2 years ago


Taahira Laiq2 years ago

wow..this looks awesome!

aahna krishna2 years ago

such a yummy one :)