Chicken Bharta, a celebrated chicken dish from India, can be a righteous accompaniment to any desi main course meal. Succulent boneless chicken pieces dipped into a thick, spicy gravy rich in tomatoes create a heavenly taste that lingers on and on in the mouth.
Served with boiled rice or rolled bread (Roti) at the top Indian restaurants, Chicken Bharta has evolved and mellowed down a lot from its origin in Dhabas or roadside eateries.
In this recipe, we’ve cooked for four people.
Chicken Bharta Ingredients
- 500 gms of chicken, boneless
- 200 gms of onions, chopped
- ½ cup of tomato puree
- Abt 4 to 5 black cardamom
- Abt 3 to 4 green cardamom
- Abt 4 to 5 Bay leaves
- Abt 3 to 4 cloves.
- 5 tbsp of white oil.
- 3 tbsp of ginger-garlic paste
- 1 tbsp of red chilli powder.
- 1 tbsp of coriander powder
- 1 tbsp of cumin powder
- ½ tbsp of whole cumin seeds
- ½ tbsp of turmeric powder
- 3 tbsp of cashew paste
- 2 tbsp of curd.
- ½ tbsp Kasuri methi powder
- 1 tbsp of Garam masala powder
- 2 tbsp of fresh cream
- Salt to taste
- 1 Egg, cut into halves, for garnishing
- 1 tbsp of Butter
Chicken Bharta Cooking Procedure
- First, cut the chicken into very small cubes and boil with the whole spices (ingredients 4,5,6 and 7) and a pinch of salt
- Take white oil in a large frying pan and heat on a medium flame. Add bay leaf, cloves, cardamoms and the whole cumins to temper
- Now add the chopped onions. Fry until onions form the distinct caramel colour of fried onions
- Now add ginger-garlic paste, red chilli powder, turmeric powder, coriander powder and cumin powder along with two tbsp of water. Stir for about a minute
- Next, add tomato puree, salt and boneless chicken into the paste, all the while stirring the gravy on the frying pan
- Keep stirring for about 5 minutes to diminish the water content of the paste. Then add cashew paste and curd.
- Add ground Kasuri methi leaves to the mixture. Blend well
- Keep stirring for about two minutes till the chicken is cooked properly in the gravy. Then add butter to the gravy and sprinkle Garam masala over it
- Remove the frying pan from the burner. Garnish the preparation with fresh cream, coriander leaves and the egg halves.Serve hot with Basmati rice or oven-fresh rolled bread (Roti)
