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.
- 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)
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.