Chicken Bharta is a popular chicken recipe in which boneless chicken pieces are cooked with spices to create a delicious, partially mashed consistency. It pairs nicely with all sorts of Indian flatbreads, such as roti, naan, and paratha.
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About Chicken Bharta Recipes
I read few articles where it is mentioned that origin of bharta or bhorta is Bangladesh. Bhorta can be prepared with any vegetable, lentil, fish or chicken where the key ingredient is either boiled, roasted on flame or fried and later mashed with fried onion, fried garlic, fried dry red chili and a hint of mustard oil and salt.
Begun Bhorta, also known as baingan bharta, is a famous dish that everyone knows and enjoys. Similarly, you can prepare with tomato, potato, and different types of vegetables. For chicken bharta, I have modified the recipe, and I am sure you will love this version too.
There are various types of chicken bharta recipes to suit different flavor profiles and regional preferences. Here are some popular variations of Chicken Bharta: Classic North Indian Chicken Bharta, Kolkata Style Chicken Bharta, Dhaba-Style Chicken Bharta and so on.
Ingredients
Chicken: Always use tender boneless chicken for this recipe. Usually, I prefer to use boneless thigh pieces than breast pieces.
Onion-ginger-garlic: Onion is used as a base for this recipe. Use freshly grated ginger, it enhances the flavor of the dish. Alternatively, you can also use ginger paste. Garlic paste is also an important ingredient in this recipe. You can also use readymade ginger-garlic paste if you want save time.
Spice Powders: Turmeric powder, coriander powder, red chili powder.
Whole Spices: Bay leaf, cinnamon, clove, cardamom.
Oil: I use mustard oil for this recipe. You can use any vegetable oil for the same.
Others: Tomato, green chili, coriander leaves, yogurt, salt, boiled egg, etc.
Instructions
Learn to prepare the best chicken bharta recipe by following the below instructions.
Usually, bharta is prepared using boiled and shredded chicken. However, I skipped this step and cooked it in my own way, and it turned out extremely well.
Wash and clean the boneless chicken pieces and slice them into thin strips. Then marinate with salt, turmeric powder and red chili powder.
Heat oil and add whole spices such as bay leaf, cinnamon, cardamom, and clove.
Once the oil is aromatic, add the chopped onion and simmer until translucent.
Next, add the green chili, grated ginger, and garlic paste. Combine well.
Now, add the marinated chicken pieces to the pan and cover with a lid.
Cook for 4-5 minutes on high heat, then reduce heat to low to medium.
After that add the coriander, turmeric, and red chili powders. Mix thoroughly. Next, add the diced tomatoes and heat until they are soft, and the raw smell has gone.
When the chicken is cooked with the spices and the oil has separated, whip the yogurt and combine thoroughly.
Dhaba-style chicken bharta is now ready for serving. Garnish with coriander leaves and a cooked egg.
If you want to prepare chicken bharta in traditional way, then boil the boneless chicken pieces with salt. After they are done, take out the chicken pieces and use the broth for soups or any chicken curry.
Allow to cool the boiled chicken pieces and later shred them into pieces. Now you can continue with the next stages by heating oil in a skillet and following the directions as mentioned before, but instead of marinated chicken, use boiled shredded chicken.
Serving Suggestions
Chicken bharta is a semi-dry curry recipe and best paired with any type of Indian flatbreads including maida paratha, roti, naan, kulcha, and many more. Alternatively, you can also serve it with rice, pulao, jeera rice, etc.
Variations
You can adjust spice level of this curry as per your taste bud. If you want to lower the spice level, avoid adding green chili and reduce the amount of red chili powder.
Kolkata style chicken bharta is comparatively less spicy. Along with onion-tomato based gravy, it also contains cashew paste, melon seed paste and cream in the gravy which gives sweeter taste to the curry.
Storage
Allow to cool the leftover chicken bharta and keep it in a dry and air-tight container. Store in the refrigerator for up to 3-4 days. You can re-heat in microwave or stovetop before serving the leftover.
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Chicken Bharta
Materials
- 500 gms Chicken Boneless thin slice
- 1½ cup Onion sliced
- 2 teaspoons Ginger grated
- 2 teaspoons Garlic Paste
- 2-3 nos Green Chili
- 1 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Red Chili Powder
- 1 Small Tomato chopped
- 2 tablespoon Yogurt
- 1 inch Cinnamon
- 2 nos Cardamom
- 2 nos Clove
- 1 no Bay Leaf
- ½ cup Mustard Oil
- Salt to taste
- 1 no Boiled Egg for garnishing
- 2 tablespoons Coriander Leaves for garnishing
Instructions
- Wash and clean the sliced chicken and marinate with salt, turmeric powder and red chili powder.
- Heat oil and add whole spices like bay leaf, cinnamon, cardamom, clove.
- Once the oil is fragrant, add sliced onion and cook until they are transparent.
- Next add green chili, grate ginger and garlic paste. Combine well.
- Now add the marinated chicken pieces in the pan and cover the pan with a lid.
- Initially cook in high flame for 4-5 minutes and later cook under low to medium flame.
- Add coriander powder, turmeric powder and red chili powder. Mix well.
- Next add chopped tomatoes and cook until the tomatoes are soft and raw scent is gone.
- When the chicken is cooked along with the spices and oil separates, beat yogurt and mix well.
- Now Dhaba style chicken bharta is ready to be served. Garnish with coriander leaves and boiled egg.
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