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The word ‘Bharta’ or ‘bhorta’ originally means something that’s minced or mashed which has been a popular cooking technique in Indian cuisine. Most popular ones are vegetarian aloo bharta, baingan ka bharta and so on. History says many version of the origin of this dish but one story reveals the influence of Mughal empire on life in Bengal. So, Punjabi chicken bharta was adapted by Bengalis and turned into Bengali chicken bharta.
But this this dhaba style chicken bharta Is everything but usual. The Bengali way of cooking chicken bharta is pretty smooth creamy chicken preparation that sees robust flavours.
Ingredients
• 2 pcs Chicken breasts , boneless
• 1 Onion , finely chopped
• 1 tablespoon Ginger Garlic Paste
• 2 Tomatoes
• 2 Green Chillies , finely chopped
• 4 tablespoon Oil
• 6 Cardamom
• 6 Cloves
• 1 Bay leaf
• 1 inch Cinnamon Stick
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Kashmiri Red Chilli Powder
• 1/2 teaspoon Turmeric powder (Haldi)
• 1 teaspoon Garam masala powder
• Salt , to taste
• Sugar , to taste
• 4 tablespoon Cashew nuts
• 1/4 cup Curd (Dahi / Yogurt)
• 1/4 cup Fresh cream
• 1 tablespoon Butter (Salted)
• 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
• Coriander (Dhania) Leaves , for garnishing (chopped)
• 2 Whole Egg , boiled, peeled and halved
Method-
• Wash and clean the chicken breast. Cut them into large chunks and boil them.
• Add a little salt and let it boil for 15 to 20 minutes.
• Once boiled take out the chicken pieces and let them cool. Once cooled with the help of a fork shred them in long strips and keep them aside.
• To begin use a heavy bottomed pan. Add oil hot add Bay leaf, Green cardamom, Clove, Cinnamon stick and low to sizzle
• Now add the chopped onion and sauté for 1 or 2 min then adding the
ginger-garlic paste. Make little space in the middle of the pan and add 1-2 tsp of water. It will help to soften onion without burning them.
• Once they leave oil sprinkle some water and add the tomatoes and let it cook till soft.
• Once tomatoes are cooked add cumin powder, coriander powder, red chilli powder, turmeric powder, Garam masala
• In the meantime make a paste of the soaked cashews.
• Let the masala cook well and leave oil on sides
• Now in low heat add whisked yogurt while stirring continuously. Cook till oil floats on top.
• Add chicken pieces and coat nicely with masala. Add water as required and cook till chicken is half done.
• Once the chicken goes tender add the cashew paste
• Cover and cook for 10 minutes on low heat. Stir in between and check the seasoning and adjust accordingly
• Once done add fresh cream, sugar and kasuri methi. Mix well and switch off the heat.
• From the boiled egg separate the yolk and the white part and chop the eggs unevenly.
• Add it to the curry.
• Finally add Add melted butter and garam masala powder and immediately cover the pan. Garnish with chopped coriander leaves and serve with Naan or Paratha.
