Chicken Bharta
A creamy and smoky shredded chicken curry from Kolkata, where tender chicken is cooked in a rich tomato-onion gravy. Finished with a touch of cream and kasuri methi, it's a unique and flavorful main course.
For 4 servings
7 steps. 40 minutes total.
- 1
Step 1
- a.Boil and Shred Chicken & Eggs
- b.In a pot, combine the boneless chicken, 4 cups of water, and 0.5 tsp of salt. Bring to a boil and cook for 15-20 minutes until the chicken is tender and cooked through.
- c.While the chicken cooks, hard boil the 2 eggs in a separate small pot. Once done, peel and roughly chop them. Set aside.
- d.Once the chicken is cooked, remove it from the pot and reserve the cooking liquid (chicken stock). Let the chicken cool slightly, then shred it into fine pieces using two forks or your hands.
- 2
Step 2
- a.Prepare the Gravy Base
- b.Heat vegetable oil in a wide pan or kadai over medium heat. Add the finely chopped onions and sauté for 8-10 minutes until they turn soft and golden brown.
- c.Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
- d.Pour in the tomato puree and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and oil starts to separate from the masala.
- 3
Step 3
- a.Incorporate Spices and Curd
- b.Add the turmeric powder, red chili powder, and coriander powder. Sauté for 30-40 seconds until the spices are fragrant.
- c.Reduce the heat to the lowest setting. Add the whisked curd and stir continuously for 2-3 minutes to prevent it from splitting. Continue cooking until oil surfaces again.
- 4
Step 4
- a.Combine and Simmer
- b.Add the shredded chicken to the gravy along with 0.75 tsp of salt (or to taste). Mix well to ensure the chicken is evenly coated with the masala.
- c.Pour in about 1/2 to 3/4 cup of the reserved chicken stock to adjust the consistency. Bring the mixture to a gentle simmer.
- d.Cover the pan and let it cook on low heat for 8-10 minutes, allowing the chicken to absorb all the flavors of the gravy.
- 5
Step 5
- a.Finish and Garnish
- b.Uncover the pan. Stir in the garam masala, crushed kasuri methi, and fresh cream. Mix gently.
- c.Add the chopped hard-boiled eggs and fold them into the curry carefully.
- d.Cook for another 2 minutes on low heat, then turn off the flame.
- 6
Step 6
- a.Infuse Smoky Flavor (Dhungar Method - Optional)
- b.Place a small, heatproof steel bowl in the center of the chicken bharta.
- c.Using tongs, heat the piece of charcoal over a direct flame until it is red hot.
- d.Carefully place the hot charcoal in the bowl. Pour the ghee over the charcoal.
- e.As soon as it starts smoking profusely, immediately cover the pan with a tight-fitting lid. Let it rest for 5-7 minutes to infuse the smoky flavor.
- f.After 5-7 minutes, carefully remove the lid and the bowl with the charcoal.
- 7
Step 7
- a.Serve
- b.Garnish with fresh chopped coriander leaves.
- c.Serve hot with naan, roti, paratha, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use the reserved chicken stock to adjust the gravy's consistency instead of plain water.
- 2Always add yogurt on low heat while stirring continuously to prevent it from splitting.
- 3The Dhungar (smoking) step is optional but highly recommended for the authentic restaurant-style taste.
- 4Shred the chicken while it is still warm, as it is much easier than when it's completely cold.
- 5For a richer gravy, you can add a paste of 8-10 soaked cashews along with the tomato puree.
Adapt it for your goals.
Richer Version
Add 2 tablespoons of cashew paste along with the tomato puree for an even creamier and richer gravy.
Spicier VersionSpicier Version
Increase the number of green chilies to 3-4 or add 1/2 teaspoon of black pepper powder along with the garam masala.
Lighter VersionLighter Version
Replace the fresh cream with 3-4 tablespoons of milk or skip it entirely for a less rich version.
Vegetarian AlternativeVegetarian Alternative
Substitute the chicken with 400g of shredded paneer to make Paneer Bharta. Add the paneer at the final stage and simmer for only 2-3 minutes.
Why this is on our healthy list.
Excellent Source of Protein
The combination of chicken and eggs provides a high-quality protein boost, which is essential for muscle repair, growth, and overall body function.
Energy Boosting
This dish offers a balanced mix of protein, fats, and carbohydrates, providing a sustained release of energy to keep you active.
Rich in Vitamins and Minerals
Ingredients like tomatoes, onions, and ginger-garlic paste contribute essential vitamins like Vitamin C and minerals like potassium, which support immune function and overall health.
Frequently asked questions
Chicken Bharta is a popular Bengali curry, especially famous in Kolkata's dhabas. It features shredded chicken cooked in a creamy, tangy, and slightly spicy gravy, often with the addition of mashed hard-boiled eggs and a distinct smoky flavor.