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Monday, August 12, 2013

Chicken Bharta

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There is a famous restaurant in Kolkata called Honey-Da-Dhaba. They make this famous Chicken Bharta. I had heard a lot about it but never really got a chance to have it. The good folks at the dhaaba revealed their secret in a cookery show (available here). I followed their steps and loved the outcome, I am not really sure how authentic it is but it was tasty nonetheless. If you have had the good fortune of having the real stuff, do try out this recipe and let me know who well this matches up.

Ingredients

  • 1lb. boneless chicken
  • 1 big onion finely chopped
  • 1 medium tomato finely chopped
  • 1tsp. ginger paste
  • 1tsp garlic paste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. Kashmiri chilli powder
  • 1/2 tsp. cumin powder
  • 1/2 tsp. coriander powder
  • 1 tsp. kasuri methi  (dry fenugreek  powder )
  • 2 tbsp. cashew paste
  • 1/2 cup plain yogurt
  • 2 tbsp. cream
  • 1 tsp. sugar
  • Salt to taste
  • 2 tbsp. coriander leaves
  • 2 tbsp. butter
  • 4 tbsp. oil
  • 1 hard boiled egg optional
  • Whole garam masala (6 cloves, 6 cardamoms, 2 bay leaves)

Procedure:

Heat oil in a wok and temper it with whole garam masala. Let them sizzle. Add chopped onion to it and fry till they turn golden brown.Next to go in are ginger garlic paste and chopped tomato. Fry on low heat till oil oozes out of the spices.

In a bowl mix all dry spice powder with water and add to the spices. Fry till the raw smell goes away. Add boneless chicken pieces to it and mix well with the spices.

Add salt, sugar and cashew paste and yogurt to it. Stir it well. Now drizzle fresh cream and butter over it. Give them a nice mix. Sprinkle kasuri methi over it and let it simmer for about 10 minutes.

Turn off the heat and add chopped cilantro. Garnish with halved hard boiled eggs and serve.

I served it with palak naan. It goes well with any kind of Indian flat bread.

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9 comments:

Anonymous said...

looks exactly like restaurant dish..can we try this with paneer for vegeterian option?

somtapa said...

You can surely try with paneer..

Food World said...
This comment has been removed by the author.
Food World said...

One of the best recipes....
Restaurants Style chicken Bharta Recipes

best hotel management colleges in Kolkata said...

I came across your blog while looking for some Indian food recipes and liked a lot. How amazing! I will keep an eye out for all your recipes :)

Anonymous said...

Thank you so much for this amazing recipe.Followed your recipe to the T and he dish has come out very good.

Anindita said...

Hi,
Hope you are doing good.This recipe is awesome.
I need a quick help from you. My friends are coming tomorrow and I have 4.6lb chicken, could you please me the quantity of ingredients i should use? how much turmeric/ cream etc i should use? When i first tried this recipe for 1 lb of chicken for some reason it tasted bitter.. is it because of the fenugreek powder? kindly let me know wat amt of fenugreek powder i should use for 4.6 lb of chicken

Somtapa Brahmachari said...

@Anindita, kasuri methi is dry methi leaf, not the seed. Yes that is the only reason why your bjarta turned bitter. For 4.6 lb. You can add the ingredients four times as mentioned in the recipe. If you don't have kasuri methi don't add. Cook in adequate quantity of oil.

Anonymous said...

Hi Somtapa, I came across your site looking for some paratha recipe, I am glad that i did so for your blog is a treasure. A treasure that is full of wonderful recipes. I am a South Indian raised in Mumbai, all these while I was exposed to only South Indian (all four states), Gujarati, Marathi, Punjabi and North Indian cuisine but your blog exposed me to Bong food which is very different from all other regional food. Your usage of the spices,veggies and meat are the same as we do yet it gives such unique and different taste to the food.Indian cuisine is so Diverse. Thank you for sharing your recipes.

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