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Tuesday, January 27, 2015

Chicken Bharta

Chicken Bharta is one of those easy recipes that taste great even though you do not put too many spices in it. Though it gets a little time consuming as one has to boil the chicken first, carefully shred it once cooled and finally cook it with the spices, tomatoes and egg yolks, the wonderful melt in the mouth texture is worth all that effort. As the meat has been cooked on the bones, it has that wonderful flavour that most boneless chicken recipes lack.

And the best part is that it yields a delicious 'Shorba' or chicken soup as a by-product ( or atleast the stock that you get while boiling the chicken makes the task of preparing a 'Shorba' very easy ). Will get to that recipe soon enough. But first read on the recipe that has been a blockbuster hit with everyone in my house  -

Preparation Time - 40 mins

Ingredients -

For boiling the chicken -

  • 200 gm chicken (on the bones)
  • 1 small onion (peeled and cut into 4 halves)
  • 3-4 garlic flakes
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 4-5 black pepper corns
  • pinch of turmeric
  • salt to taste

For the final dish -

  • 1 small onion (finely chopped)
  • 1/2 tsp GG paste
  • 1/4 tsp coriander powder
  • 1/2 tsp chili powder
  • 1/4 tsp chicken curry/tandoori chicken masala
  • 2 pinch garam masala powder
  • 1 medium tomato (finely chopped)
  • 2 tbsp yogurt
  • 1 tbsp kasuri methi
  • 1 boiled egg
  • 1 tbsp fresh cream(optional)
  • 2 tbsp oil
  • salt to taste

Preparation - Wash and cook the chicken pieces in a pressure cooker along the the onion, garlic, bay leaf, cinnamon, pepper, turmeric, salt and 2 1/2 cups water.

Allow steam to escape before opening the lid. Strain and keep the stock aside. This can be later made into a shorba.

Carefully shred the chicken into thin long strips. Though it takes time, this step is what gives the wonderfully layered texture to the bharta.

Separate the egg yolk from the white portion.

Cooking - Heat the oil in a wok.

Add the onions and fry till they start to turn slightly red on the edges. Add the GG paste and stir fry for 2 mins.

Add all the powdered masalas along with 2 tsp water at this stage. Fry for a minute before adding the tomato. Cover with a lid for 1 minute to soften the tomatoes. Fry for another 1-2 minutes before adding the beaten yogurt.

Rub the kasuri methi between palms to warm it up before adding to the chicken.

Finally, when the oil starts to separate from the masala, add the shredded chicken and fry for for 2-3 minutes before adding a little of the stock. Adjust the salt and cover it with a lid. Allow to cook for 5-6 minutes.

Add the mashed egg yolk and cook for 2 minutes before adding the cream and taking it off the flame.

Garnish with the egg white and some cilantro. Serve hot with naan or rotis.


  1. Easy simple and very tasty love it.Thanks mam/sir for this best recipe....
    chicken Bharta

  2. I came across your blog while looking for some Indian food recipes and liked a lot. How amazing! I will keep an eye out for all your recipes :)


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