Chicken Bharta #ChickenRecipes #FEM5K

Name: Chicken Bharta #ChickenRecipes #FEM5K
Total time: 45 min
Yield: 6
Cuisine: Indian

Recipe By jayeeta karmakar

Chicken bharta recipe aka chicken bhorta is a scrumptious chicken curry recipe which is crazily popular all over India, especially in the subcontinents of east India. It is one of the most ordered chicken curries in the restaurants of Kolkata. Chicken bharta is a rich, creamy, lip smacking chicken curry where pouched shredded chicken is cooked in onion-tomato gravy with cashew-poppy seeds paste, chopped boiled eggs, cream and some spices. This inimitable delight is mostly accompanied with butter naan, kulcha or paratha.

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Ingredients for Chicken Bharta #ChickenRecipes #FEM5K Recipe

83.33 g Chicken breast fillet
0.17 Cups water
0.08 Tbsp inger-garlic paste
0.17 Tsp Salt
0.17 Pieces Bay leaf
0.17 Inch Cinnamon stick
0.33 Pieces Cardamoms
0.33 Pieces Cloves
0.17 Tbsp Poppy seeds
2.67 Pieces Cashew nuts
0.33 Tbsp water
1/2 Tbsp Yogurt
1/2 Pieces Boiled eggs
0.17 Pieces Onions
1/4 Tbsp inger-garlic paste
0.33 Pieces Tomato paste
1/2 Pieces reen chillies
1/25 Tsp Cumin seeds
0.33 Pieces bay leaf
0.17 Inch Cinnamon stick
0.17 Tsp Turmeric powder
0.17 Tsp Red chilli powder
0.17 Tsp Cumin powder
0.17 Tsp Coriander powder
0.17 Tsp aram masala powder
0.17 Tsp kasuri methi
1/25 Cups Fresh cream
0.17 Tbsp Butter
0.17 Tsp Sugar
1/2 Tbsp Oil

Directions: Chicken Bharta #ChickenRecipes #FEM5K

STEP 1.Wash and clean the chicken breast fillet and keep them aside.
STEP 2.Take a pan and add 1 cup water into it. Then add ¾ teaspoon salt, ½ tablespoon ginger-garlic paste, 3 cloves, 2 cardamoms, 1-inch cinnamon stick, 1 bay leaf into the pan and allow the water to boil.
STEP 3.Once the water start boiling, put the flame in low and add the chicken pieces into it and close the lid of the pan. Cook it in low flame for 10 minutes. Flip the chicken pieces in between after 5 minutes. Then strain the pieces from the broth and keep it in a separate plate to cool down for 10-15 minutes.
STEP 4.With the help of fork or hand, shred the chicken pieces and keep it aside.
STEP 5.On the other hand, discard the whole spices from the broth and preserve it for later use.
STEP 6.Now take another pan of water to boil eggs. Once the water starts boiling, add 3 eggs into it and cook it and in low flame for 12-14 minutes. Then switch off the flame. Drain the water and add cold water into the pan to cool down the eggs and then peel off the shell of the eggs.
STEP 7.Chop 2 eggs roughly for the gravy and 1 for garnishing. Keep them aside.
STEP 8.Take a bowl and add 1 tablespoon poppy seeds and 15-16 cashew nuts into it. Add hot water into it and allow it to soak for 20 minutes.
STEP 9.Take a jar of a grinder and transfer the content into it. Close the lid of the jar and pulse it to a smooth paste. Add some water if required to grind the content. I have added 2 tablespoons of water. Then add some 3 tablespoons of yogurt into the jar and pulse it for 2-3 seconds. Keep the paste aside.
STEP 10.In a jar of a grinder, add tomato chunks and close the lid. Pulse it to make a smooth paste and keep it aside.
STEP 11.Now put a pan on flame and allow it to become completely dry. Then add 3 tablespoons of oil into the pan.
STEP 12.Once the oil is hot, add ¼ teaspoon cumin seeds, 1 bay leaf, 2 inches cinnamon stick into the pan for tempering and allow it to crackle.
STEP 13.Add chopped onions into the pan and cook it in medium flame for 8-10 minutes until it becomes soft and translucent.
STEP 14.Add 1½ tablespoons ginger-garlic paste into the pan and cook it in low flame for another 3-4 minutes.
STEP 15.Add the tomato paste into the pan and give a nice mix. Cook it in medium flame for another 5-6 minutes.
STEP 16.Add salt, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder and give a nice mix. Cook it in low flame for another 2-3 minutes.
STEP 17.Add ¾ teaspoon cumin powder, ¾ teaspoon coriander powder into the pan and mix it well. Cook the masala in lowest flame for another 2-3 minutes
STEP 18.Add the shredded chicken into the pan and give a nice mix. Close the lid of the pan and cook it in low flame for 15 minutes. Stir in between.
STEP 19.Add the poppy seeds-cashew-yogurt mixture into the pan and give a nice mix. Cook it in low flame for 5-6 more minutes. Stir in between if required.
STEP 20.Add the preserved chicken broth into the pan for gravy and give a nice stir. Cook it in high flame until the gravy starts boiling.
STEP 21.Add 2-3 green chillies and cover the pan. Put the flame in low and cook it for 5 minutes.
STEP 22.Add ¼ cup fresh cream into the pan and give a nice mix.
STEP 23.Add ½ tablespoon butter, 1 teaspoon sugar, one by one into the pan and mix it well.
STEP 24.Add 1 teaspoon garam masala powder, ¾ tablespoon kasuri methi into the pan and mix it. Cook it in low flame for a minute.
STEP 25.At the final stage, add chopped boiled eggs into the pan and mix it nicely into the gravy.
STEP 26.Switch off the flame and put the pan down.

Nutrition
value

281

calories per serving

19 g Fat20 g Protein8 g Carbs4 g FiberOther

Current Totals

Fat
19g
Protein
20g
Carbs
8g
Fiber
4g

MacroNutrients

Carbs
8g
Protein
20g
Fiber
4g

Fats

Fat
19g

Vitamins & Minerals

Calcium
119mg
Iron
2mg
Vitamin A
140mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
7mg
Vitamin B6
< 1mg
Vitamin B9
18mcg
Vitamin B12
< 1mcg
Vitamin C
2mg
Vitamin E
2mg
Copper
< 1mcg
Magnesium
43mg
Manganese
1mg
Phosphorus
199mg
Selenium
18mcg
Zinc
1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Recipe By jayeeta karmakar