Chicken Bharta! Yet another delicacy from the man's kitchen !

A friend of mine recently joked about the fact that I am penning down more from the Man's kitchen than my own. Well, he has been cooking a lot more, these days, was my quick retort. The man is trying his best, to come up with delicacies which are favorites of mine. So being a  foodie, the least I can do, is pen down, what he is making for me. That is too small a price to pay for staying away from the kitchen and enjoying great home cooked food.! 

I had been planning on writing about this fabulous Chicken Bharta he had made, but a few seasons just flew by. Culinary tales from last summer are finally finding a place this winter. Talk of being super late. Since the man is on a  cooking spree, I thought, I better buck up and started penning down.

Chicken Bharta always reminds me of the Airport Dhaba, on Jessore Road, near Kolkata Airport.Winter nights in Kolkata often meant a drive with the family to this eatery on the highway, and Chicken Bharta always found a place on our table.Velvety shredded chicken in a rich and thick gravy. Garnished with a handful of chopped hard boiled eggs and some nuts, it was goodness on a platter. A total crowd pleaser at any time and a big favorite of the entire Chatterjee clan.My personal favorite was a butter naan, to go with some hot and spicy Chicken Bharta, though here, I make do often with some buttered Pita bread. So whenever Deb makes some Chicken Bharta, it always brings a smile on my face. Too many good memories associated with one tasty dish. The best part of the story is that, it happens to be one of Hubby's favorites too. So I don't have to coax him too much to make it more often. Talk of a win-win situation. 


Recipe adapted from Pam's Cookbook
Hubby sends in a Huge Thank You for Pam !!

Boneless Chicken: 1 lb
Red onion: 1 large: chopped
Tomato: 1 large: Chopped
White Vinegar: 1 tbsp
Ginger-Garlic Paste: 2tbsp
Green Chillies: 2-3: Finely Chopped
Turmeric Powder: 1 tsp
Paprika: 1 tsp (Hubby skipped normal Red Chili Powder)
Cayenne Pepper: 1 tsp  (Hubby skipped normal Red Chili Powder)
Coriander Powder: 1 tbsp
Garam Masala: 1 tsp
Eggs: Hard boiled: 3
Canola Oil: 2 tbsp
Cashew Paste: 1 tbsp
Butter: 2 tbsp(optional)
Cilantro: Freshly Chopped: For garnish
Cashew: Finely Chopped: For garnish
Salt: To taste


Mix the chicken with some turmeric,some paprika, vinegar, salt and water, and cook in a pressure cooker, till the chicken is cooked. Shred the chicken with a couple of forks, once they have cooled. Keep aside. Keep the chicken stock in a separate bowl.

In a a large non stick pan, add in some canola oil , and once its hot, add in the chopped onions,and cook them, till they start to caramelize around the edges. Add in the ginger-garlic paste and the chopped green chilies and cook them for a couple of minutes.

Add in the dry spices and the chopped tomatoes next and mix well. Cook till you can see oil being released from the masala. The key is to cook it, without burning it.

Add in the shredded chicken and the reserved chicken stock. Mix well. Cook uncovered till it all comes to a  boil and then simmer it for another 7-8  minutes or so.

 Mash the hard boiled egg yolks in the gravy and mix well.

Mix in the cashew paste and butter and cook for another 7-8 minutes or so. Check for seasonings.

Reduce excess water. Garnish with the whites of the hard boiled eggs , chopped cashew and chopped cilantro.

Enjoy with some hot naan/rotis/pita bread !!

Bon Appetit !!!

1 comment

  1. yumm. bor ke bolish daruuun dekte hoyeche. kheteo nischoi wow