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Chicken Bharta

Tathagata Deb
15 minutes
Prep Time
25 minutes
Cook Time
6 People
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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.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Indian
  • Stir fry
  • Simmering
  • Boiling
  • Sauteeing
  • Side Dishes
  • Low Carbs

Ingredients Serving: 6

  1. Chicken (boneless) 600 gm
  2. Onion paste 200 gm
  3. Garlic paste 2 tablespoons
  4. Ginger paste 2 tablespoons
  5. Tomato paste 1 tablespoon
  6. Green chili paste 1 tablespoon
  7. Turmeric powder 1 tablespoon
  8. Red chili powder 1 tablespoon
  9. Cumin powder 1/2 tablespoon
  10. Garam masala (powder) 1 tablespoon
  11. Coriander powder 1 tablespoon
  12. Cinnamon, cardamom, cloves (4-5 each)
  13. Bay leaves 3-4
  14. Chicken Stock 2 Cups
  15. Curd/yoghurt 1/2 cup
  16. Cashew nut paste 1 cup
  17. Fresh cream 1 cup
  18. Kasoori methi (Fenugreek leaves) 2 tablespoons
  19. Coriander leaves chopped, handful
  20. 1-2 Boiled eggs (sliced)
  21. Mustard oil 3 tbsp
  22. Butter 1 tbsp
  23. Salt as per taste
  24. Sugar 1 tablespoon


  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.

Reviews (4)  

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Ruma Patil
Ruma Patil   Nov-10-2019

With all the cream and curd added, the dish was white in colour.

Ishika Dey
Ishika Dey   Oct-06-2016

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