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Photo of Chicken Bharta by sweta biswal at BetterButter

Chicken Bharta

sweta biswal
20 minutes
Prep Time
20 minutes
Cook Time
4 People
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ABOUT Chicken Bharta RECIPE

Light and yummy at the same time, my version of this delicacy is something that even weight watchers can relish !

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • Mughlai
  • Simmering
  • Pressure Cook
  • Side Dishes
  • Low Fat

Ingredients Serving: 4

  1. 500 gm chicken (on the bones)
  2. 1 medium sized onion (peeled and cut into 4 halves)
  3. 6-7 garlic flakes
  4. 1 tbsp ginger juliennes
  5. 2 bay leaves
  6. 2 inch cinnamon stick
  7. 12-14 black pepper corns
  8. Pinch of turmeric
  9. salt to taste
  10. 1 big onion (finely chopped)
  11. 1 tsp ginger garlic paste
  12. 1/2 tsp coriander powder
  13. 1 tsp chili powder
  14. 1/2 tsp chicken curry/tandoori chicken masala
  15. 1/4 tsp garam masala powder
  16. 2 medium tomatoes (finely chopped)
  17. 1/4 cup yogurt
  18. 1 1/2 tbsp kasuri methi
  19. 2 boiled eggs
  20. 1 tbsp fresh cream(optional)
  21. 1 tbsp tbsp oil
  22. 1 tsp butter(optional)


  1. Wash and cook the chicken pieces in a pressure cooker along the the onion, garlic, bay leaf, cinnamon, pepper, turmeric, salt and 2 1/2 cups water.
  2. Allow steam to escape before opening the lid. Strain and keep the stock aside. This can be later made into a shorba.
  3. Carefully shred the chicken into thin long strips. Though it takes time, this step is what gives the wonderfully stringy texture to the bharta.
  4. Separate the egg yolk from the white portion.
  5. Heat the oil in a wok. Add the onions and fry till they start to turn slightly red on the edges. Add the Gingergarlic paste and stir fry for 2 mins.
  6. Add all the powdered masalas along with 2 tsp water at this stage. Fry for a minute before adding the tomato. Cover with a lid for 1 minute to soften the tomatoes. Fry for another 1-2 minutes before adding the beaten yogurt.
  7. Rub the kasuri methi between palms to warm it up before adding to the chicken.
  8. Finally, when the oil starts to separate from the masala, add the shredded chicken and fry for for 2-3 minutes before adding a little of the stock. Adjust the salt and cover it with a lid. Allow to cook for 5-6 minutes.
  9. Add the mashed egg yolk along with the butter (if using) and cook for 2 minutes before adding the cream ( if using) and taking it off the flame.
  10. Garnish with the egg white and some cilantro. Serve hot with naan or rotis.

Reviews (3)  

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Minakhi Behera
Minakhi Behera   Sep-14-2018

Dear sweta I was looking for a recipe from quite some time. Actually I have had chicken bharta at BaSu Hotel Puri.The test I just can't forget. I remembered the distinct flavor of crispy capsicum in that just wonder whether capsicum will go well along in this dish ? Want to know your opinion. Can't wait to try my hands on the recipe Asap.

Tannistha Majumder
Tannistha Majumder   May-05-2016

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