Chicken Bharta is perhaps not the most common chicken preparation, you find at random. ‘Bharta‘ means minced or mashed which can be made out of any vegetables and as a matter of fact, of chicken as well. As the name suggests, you did not find a single good piece of chicken which is mashed well and made into a curry. What I like about the recipe is the flavour of kasoori methi. In fact the whole recipe is not entirely different from the usual chicken curry, save the additional use of butter and cream at the end. I heard about this dish quite a few times, but did not find a suitable recipe till I came across the one at you tube. It follows the instructions from the chef of one of the most well known restaurants in Kolkata which I share with you. Have fun.
Ingredients to serve 2 :
- Boneless chicken (shredded) – 250 gm.
- Finely chopped onion – 2 (large)
- Chopped tomato – 1 (large)
- Ginger-garlic paste – 1 tbspoon
- Turmric powder – ½ teaspoon
- Red chilli powder – ½ teaspoon
- Cumin powder – ½ teaspoon
- Coriander powder – ½ teaspoon
- Clove – 2
- Green cardamom – 2
- Bay leaf – 1
- Cashew nut paste – 2 tbspoon
- Plain yogurt – 3 tbspoon
- Fresh cream – 2 tbspoon
- Kasoori Methi (Dry Fenugreek leaves) – 1 teaspoon
- Chopped coriander leaves – 1 tbspoon
- Butter – 1 tbspoon
- Cooking oil – 2 tbspoon
Heat oil in a frying pan or kadai over medium heat.
Add green cardamoms, cloves and bay leaf, saute for a while.
Add chopped onion and fry till golden brown.
Add ginger-garlic paste and chopped tomato, cook till tomato gets soft.
In a small bowl mix together turmeric powder, red chilli powder, cumin powder and coriander powder with little amount of water. Add this spice mixture to the pan and mix well.
Now add the chicken and salt. Cook till the chicken gets tender.
Add cashew nut paste and cook for couple of minutes.
Add yogurt and give it a good stir, cook for 1 minute.
At last add fresh cream, butter, kasoori methi and chopped coriander leaves, mix well and put the gas off.
Serve with roti or paratha.