The word 'Bharta' refers to dishes in which the ingredients are roughly mashed either before or after the dish is prepared. You may prepare it with vegetables or even wth Chicken. This Chicken Bharta is a very popular recipe in Kolkata and a perfect accompaniment to Biriyani or Naan. You will get them in every restaurant where Mughlai food is served. A very rich preparation it is, ideal for a festival or get together.
Pressure cook the chicken breast with water, salt, black pepper, cinnamon, 1 tbsp chopped onion, 1 tsp garlic paste and bayleaf. Let it cool down and then shred the chicken into thin strips. Donot discard the stock. It will be used later for the gravy.
In a pan, heat oil. Then add the bay leaf, whole red chilli, cinnamon, clove and cardamom and let it splutter.
Add chopped onions and fry till golden brown.
Add ginger garlic paste with chopped green chilli and fry till the raw smell evaporates.
Then add chopped tomatoes and fry till the tomatoes are mashed.
Add salt, turmeric, kashmiri chilli powder, tandoori masala powder in half cup of water and add it to the pan. Fry till water evaporates and oil comes out from the masala.
Next add the curd mixed with a spoonful of sugar and incorporate into the masala. Fry continuously.
Add the shredded chicken and mix well with the masala. Add the stock too.
Let it boil for 7-8 minutes. Then add the yolk of the boiled eggs to the pan. Boil again.
Add the butter and cook till the gravy thickens. Add Kasuri methi soaked in water.
When almost done, add the cream. Give it a good stir, adjust the seasoning and remove from heat.
Garnish with boiled egg whites and coriander leaves and serve hot with biriyani or naan.
Ingredients
- Boneless Chicken Breast - 500 gms
- Garlic Paste - 3 heaped tbsp
- Ginger Paste - 2 tbsp
- Onion - 6-7, chopped
- Tomato - 5, chopped
- Curd - 4 tbsp
- Fresh Cream - 200 ml
- Chicken Tandoori Masala - 1 heaped tbsp
- Green Chilli - 10-12
- Boiled Eggs - 2
- Turmeric, Kashmiri Mirch powder, Salt, Sugar
- Kasuri Methi - 1 tbsp
- Keora Essence - few drops
- Butter - 2 tbsp
- Garam masala powder
- Coriander leaves - for garnishing
- Bayleaf
- Cloves
- Cinnamon
- Whole Black pepper
Pressure cook the chicken breast with water, salt, black pepper, cinnamon, 1 tbsp chopped onion, 1 tsp garlic paste and bayleaf. Let it cool down and then shred the chicken into thin strips. Donot discard the stock. It will be used later for the gravy.
In a pan, heat oil. Then add the bay leaf, whole red chilli, cinnamon, clove and cardamom and let it splutter.
Add chopped onions and fry till golden brown.
Add ginger garlic paste with chopped green chilli and fry till the raw smell evaporates.
Then add chopped tomatoes and fry till the tomatoes are mashed.
Add salt, turmeric, kashmiri chilli powder, tandoori masala powder in half cup of water and add it to the pan. Fry till water evaporates and oil comes out from the masala.
Next add the curd mixed with a spoonful of sugar and incorporate into the masala. Fry continuously.
Add the shredded chicken and mix well with the masala. Add the stock too.
Let it boil for 7-8 minutes. Then add the yolk of the boiled eggs to the pan. Boil again.
Add the butter and cook till the gravy thickens. Add Kasuri methi soaked in water.
When almost done, add the cream. Give it a good stir, adjust the seasoning and remove from heat.
Garnish with boiled egg whites and coriander leaves and serve hot with biriyani or naan.
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