Chicken Bharta with Egg

Recipe by
Total Time:
15-30 mins
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • Chicken - 750 g
  • Egg - 2
  • Onion - 1, medium-sized, finely chopped
  • Tomato - 1 small, chopped
  • Chilli powder - to taste
  • Coriander powder - equal amount as chilli powder
  • Garam masala powder - 1/2 tsp
  • Chicken tandoori masala - 1 tsp
  • Turmeric powder - a pinch
  • Fenugreek seeds - a few, roast them on a tawa and coarse grind
  • Vinegar - 3 tsp
  • Ginger paste - a little
  • Salt - to taste
  • Oil - 2 tsp
  • Optional
  • Kewra essence - a few drops
  • Coriander leaves - to taste

How to Make Chicken Bharta with Egg

  • Add salt and 1 tsp vinegar to the chicken. Keep for 10-15 min
  • In a pressure cooker, heat water and add chicken, 2 tsp vinegar, turmeric powder, some chilli powder and coriander powder and boil for 3 whistles.
  • Let the steam escape and allow it to cool.
  • Peel the boiled chicken from the bones and mince in a mixer. Preserve the stock.
  • Fry ginger, onion and tomato.
  • Add minced chicken, some more chilli powder, coriander powder, garam masala and chicken masala. Fry till the oil seperates
  • Add the stock in in small quantities Stir and let it boil till you get a gravy-like consistency.
  • Then, add the egg yolk and mash it. Boil some more till a thick consistency is formed.
  • Garnish with fenugreek powder.
  • Add some coriander and a few drops of kewra essence.
  • Decorate with egg-white cut into rings or threads and serve hot with rice/roti.