Name: Chicken Bharta recipe by sweta biswal at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 500 gm chicken (on the bones); 1 medium sized onion (peeled and cut into 4 halves); 6-7 garlic flakes; 1 tbsp ginger juliennes; 2 Bay Leaves; 2 inch Cinnamon stick; 12-14 black pepper corns; Pinch of turmeric; Salt to taste; 1 big onion (finely chopped); 1 tsp Ginger garlic paste; 1/2 tsp coriander powder; 1 tsp chili powder; 1/2 tsp chicken curry/tandoori chicken masala; 1/4 tsp garam masala powder; 2 medium tomatoes (finely chopped); 1/4 cup Yogurt; 1 1/2 tbsp kasuri methi; 2 boiled eggs; 1 tbsp fresh cream(optional); 1 tbsp tbsp oil; 1 tsp butter(optional)

Ingredients Serving: 4

500 gm chicken (on the bones)
1 medium sized onion (peeled and cut into 4 halves)
6-7 garlic flakes
1 tbsp ginger juliennes
2 Bay Leaves
2 inch Cinnamon stick
12-14 black pepper corns
Pinch of turmeric
Salt to taste
1 big onion (finely chopped)
1 tsp Ginger garlic paste
1/2 tsp coriander powder
1 tsp chili powder
1/2 tsp chicken curry/tandoori chicken masala
1/4 tsp garam masala powder
2 medium tomatoes (finely chopped)
1/4 cup Yogurt
1 1/2 tbsp kasuri methi
2 boiled eggs
1 tbsp fresh cream(optional)
1 tbsp tbsp oil
1 tsp butter(optional)

Instructions

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.
Allow steam to escape before opening the lid. Strain and keep the stock aside. This can be later made into a shorba.
Carefully shred the chicken into thin long strips. Though it takes time, this step is what gives the wonderfully stringy texture to the bharta.
Separate the egg yolk from the white portion.
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.
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.
Rub the kasuri methi between palms to warm it up before adding to the chicken.
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.
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.
Garnish with the egg white and some cilantro. Serve hot with naan or rotis.

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Reviews (3)

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Sep-14-2018

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 dish.so 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.