Chicken Bharta

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Chicken Recipes from Bawarchi.com 

Chicken Bharta is a spicy minced chicken dish, popular in dhabas and roadside eateries in India. A delicious side dish for Rotis and Naans.  

It is quite a easy process to make this aromatic side-dish. You can easily attempt at home by following our recipe guide. The whole blend of boneless chicken, tomato puree and the prepared savoury paste creates a whole new flavour to this extra special chicken dish. 

Once it is made, add fresh cream and serve hot with your favourite main course.

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • 500 g - chicken
  • 200 g - chopped onion
  • 1/2 cup - tomato puree
  • 4 to 5 - black cardamom
  • 3 to 4 - green cardamom
  • 4 to 5 - bay leaf
  • 3 to 4 - cloves
  • 5 tsp - white oil
  • 3 tsp - ginger garlic paste
  • 1 tsp - red chilli powder
  • 1 tsp - coriander powder
  • 1 tsp - cumin seeds powder
  • 1/2 tsp - turmeric powder
  • 3 tsp - cashew paste
  • 2 tsp - curd
  • 1/2 tsp - kasuri methi powder
  • 1 tsp - butter
  • 1 tsp - garam masala powder
  • 2 tsp - fresh cream
  • To taste - salt

How to Make Chicken Bharta

  • Boil the chicken with all the spices (cloves, cardamom and bay leaf).
  • Separate chicken from bones.
  • Add oil in a pan, add cumin and chopped onions. Fry until brown.
  • Make a smooth paste of ginger-garlic paste, red chilli powder, coriander powder and jeera powder with water.
  • Now add this paste in the pan and mix well.
  • Add tomato puree, salt and then the separated boneless chicken into it.
  • Mix well, then add cashew paste and curd.
  • Add kasuri methi into water and pour it in the mixture.
  • Mix all properly and add butter, garam masala powder into it.
  • Garnish it with fresh cream and serve hot.

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