Chicken Bharta | How to make Chicken Bharta

By Aditi Chowdhury  |  22nd Apr 2018  |  
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  • Chicken Bharta, How to make Chicken Bharta
Chicken Bhartaby Aditi Chowdhury
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About Chicken Bharta Recipe

This is a very famous and loveable dish from 6 to 60 yrs

Chicken Bharta

Ingredients to make Chicken Bharta

  • chicken breast pieces 500gm
  • cashew handful
  • poppy seeds 2 tbsp
  • melon seeds 1 1/2 tbsp
  • curd (whipped) 1/2 cup
  • onion 2 no big
  • tomato 1 no big
  • ginger Garlic paste 1 tsp
  • Whole ginger 1 small piece
  • garlic 4 to 5 cloves
  • bay leaf 2 no
  • Cinamon sticks 2 no
  • Green cardamom 6 no
  • cloves 6 no
  • Black peppercorns 1/2 tsp
  • green chillies 4 no
  • salt to taste
  • sugar to taste
  • turmeric powder 1/2 tsp
  • coriander powder 1 tsp
  • chilli powder 1 tsp
  • White oil 3 tbsp
  • Crushed Fengureek leaves 1 tbsp
  • Fresh cream 2 tbsp

How to make Chicken Bharta

  1. Boil the chicken breast with half quantity whole spices , whole ginger garlic and water and 1 tsp oil. Separate the stock for gravy
  2. Once the chicken is boiled cool it down and then shred the chicken
  3. Soak poppy seeds, melon seeds and cashew and make a paste
  4. Make a paste of tomato
  5. Heat white oil in pan and add the rest whole spices. Once it releases flavour add the onions
  6. Fry the onions till light brown
  7. Add ginger garlic paste and fry further
  8. Add the tomato paste and fry till the raw smell goes off
  9. Add the whipped yoghurt and the powdered spices and cook it for 5 min adding little bit of chicken stock so it won't stick to the pan
  10. Then add the poppy melon seeds nd cashew paste and cook till the oil seperates
  11. Add salt and sugar as per taste
  12. Add green chillies
  13. Add the shredded chicken and the stock as per your taste
  14. Once the gravy is cooked for 2 min add crushed fenugreek leaves
  15. Add the cream and then switch off the flame
  16. Serve the bharta with boiled eggs on top

My Tip:

Once cashew paste is added prefer slow cooking as it sticks to the pan

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