Chicken Bharta Kolkata Style | Bengali Chicken Bharta Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Bengali
Serves: 2 servings
Ingredients
  • To temper oil:
  • White oil: 4 tbsp (See Tips)
  • Bay leaf: 1, large
  • Green cardamom: 4-5, pounded
  • Clove: 3-4, pounded
  • Cinnamon stick: 1 (1” long)
  • Dry Spices: (powdered)
  • Turmeric: 1 tsp
  • Red chili: ½ tsp
  • Coriander: ½ tsp
  • Cumin: 1 tsp
  • Tandoori masala: 1½ tsp
  • Garam masala: 1 tsp
  • Others:
  • Chicken, boneless: 250g, shredded or julienned
  • Onion, finely chopped: 100g Or 1 large onion
  • Ginger-garlic paste: 1 tbsp
  • Tomato, finely chopped: 50g Or 1 small tomato
  • Cashew paste: 2 tbsp
  • Yogurt or curd: 2 tbsp, well beaten
  • Fresh cream: 2 tbsp
  • Butter: 1 tbsp
  • Kasuri methi: 1 tsp
  • Salt: 1 tsp or to taste
  • Hot water: 1 cup
  • Coriander leaves, finely chopped: 2 tbsp
  • Hard-boiled egg: 2
Instructions
  1. Start with chicken.
  2. Wash and clean boneless chicken pieces and pat them dry with kitchen towels and cut into thin strips (julienne cut).
  3. To begin cooking heat oil in a heavy bottomed pan. When the oil is hot all the ingredients under ‘temper oil’ and allow to sizzle.
  4. Add chopped onion and sauté for 1 min or two. Add ginger-garlic paste and mix. Make little space in the middle of the pan and add 1-2 tsp of water. It will help to soften onion without burning them.
  5. Add finely chopped tomatoes and continue cooking until tomato is softened.
  6. Add all the dry spices except Tandoori masala and Garam masala and 2-3 tbsp of water straight into the pan. Or in a separate mixing bowl mix these spices with water to make a paste and add the paste to the pan.
  7. Add salt and little water and mix well. Once water evaporates add more water and cook till oil separates from masala.
  8. Add tandoori masala at this point if you are using. This is the secret ingredient of that restaurant style aroma and flavour in your home cooked curry. Cook till oil floats on top.
  9. Add chicken pieces and coat nicely with masala. Add water as required and cook till chicken is half done.
  10. Once chicken is tender add cashew paste and yogurt and mix. Use water if required. Cover the pan and simmer for 5-6 mins or until chicken is done.
  11. Once chicken is done nicely, add cream, garam masala, kasuri methi and dollop of butter. Stir lightly to incorporate everything.
  12. Finally some chopped fresh coriander leaves on top and serve hot with. Enjoy!
  13. Serve the hot Kolkata/Bengali style Chicken Bharta with Naan, Kulcha or Biryani or Pulao or Lachha Paratha. In fact Chicken Bharta tastes delicious with any roti or rice item.
  14. Store the excess chicken in an air-tight glass container and refrigerate. This will taste good upto 2-3 days.
Recipe by Scratching Canvas at http://www.scratchingcanvas.com/chicken-bharta-kolkata-style/