Chicken Bharta is a dish made with minced chicken or with boneless chicken cut into small pieces. I also happened to read somewhere that this dish was made in the dhabas(Indian roadside food stalls) where to use up the leftover chicken this dish was created. Don't know how far this is true but whatever, it's a yummy dish and whoever created this has indeed done a beautiful job by creating such an enticing chicken dish. A delectable North Indian curry with an enhancing taste that leaves you craving for more.
Watch how to make it
This recipe was shared by a friend who in turn happened to try it out from a video by Home Cooking. So it’s a recipe which was tried, loved and passed on J
300 gms boneless chicken, minced or cut into small pieces
3 onions chopped really fine
1-2 Tbsp oil
1+1 tsp ghee
1 bay leaf
1 1/2 Tbsp ginger garlic paste
2 tomatoes, chopped
2 tsp kashmiri chili powder
salt to taste
1 tsp cumin powder
2 tsp coriander powder
1 tsp garam masala powder
1 tsp tandoori masala powder
2 Tbsp cashew paste(soak 10-15 cashew nuts in water for 5-10 minutes & grind them into a paste)
1/2 cup yogurt/curd
1 tsp kasoori methi
1 Tbsp cream
1 Tbsp chopped coriander leaves
- Heat a pan. Pour oil followed by 1 tsp ghee into the pan.
- As the oil ghee mixture gets heated, add the bay leaf, cloves, cinnamon and cardamoms to it.
- Then add the finely chopped onion. Saute for 1-2 minutes and then add the ginger-garlic paste.
- Fry until the raw smell goes and the onion starts turning golden brown in color.
- Now add the chopped tomatoes, mix well and cover and cook on a medium-low flame for 2-3 minutes or until the tomatoes turn mushy.
- Now add the turmeric powder, chili powder, and salt. Saute everything well for about 1 minute.
- Add the chicken and mix well.
- Add the cumin powder, coriander powder and mix well. Add a little hot water so that all the masalas get mixed well. Cover and cook on a low flame for 15 minutes.(Stir once or twice in between)
- Open and then add the garam masala powder and tandoori masala powder. Mix everything well and saute for 1-2 minutes.
- Then add the cashew paste. Mix and then add the yogurt. Give a thorough mix and cook for 2-3 minutes stirring continuously.
- Add the remaining 1 tsp ghee. Crush kasoori methi between your palms and add to the dish.
- Mix everything well and finally add the cream.
- Garnish with chopped coriander leaves.
- Serve hot with butter naan, tandoori roti, rumali roti, chappati or plain steamed basmati rice.