CHICKEN BHARTA DHABA STYLE | CHICKEN BHARTA RECIPE | BONELESS CHICKEN GRAVY

Chicken Bharta Dhaba Style | Chicken Bharta Recipe | Restaurant Style Chicken Bharta | Boneless Chicken Gravy | Chicken Bharta | Kolkata Style Chicken Bharta Recipe | Chicken Curry Recipe | Chicken Recipe


Ingredients for Chicken Bharta:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Boneless Chicken Breasts- 450 gms (300-350 gms after boiling)
Boiled Eggs - 2

For the Tempering:
Green Cardamom-5-6
Cinnamon-2
Cloves-5-6

Spice Powders:
Turmeric Powder- 1 tsp
Red Chilli Powder- 1 tsp
Coriander Powder- 2 tsp
Kashmiri Chilli Powder- 1 tsp
Cumin Powder- 1.5 tsp
Garam Masala Powder- 1 tsp

For boiling chicken breasts-
Salt- 1/2 tsp
Water- 300 ml

Other Ingredients:
Grated Onions- 120 gms (2 small)
Ginger Garlic paste- 3 tsp
Tomato paste- 2 small (120 gms)
Chopped green Chillies- 3
Whisked curd/yogurt - 2 tbsp
Cashew paste - 15 nos
Fresh Cream- 3 tbsp
Kasuri Methi (dry roasted & powdered)- 1 tsp
Chopped Coriander leaves, as garnish- 2 tbsp
Butter- 2 tbsp
Salt- 1 tsp

Preparation:

Boil the chicken breasts in 300 ml water and 1/2 tsp salt. Flip the pieces and boil in low heat for 15 mins.
Take out the boiled fillets and allow it to cool. Reserve the chicken stock for use later.
Shred the boiled chicken into 2 inch size strips.
Boil the eggs. Shell and set aside. Roughly slice the boiled eggs just before adding it to the gravy.
Grate the onions, blend the tomatoes into a paste, whisk the curd/yogurt.

Also make cashew paste. To make cashew paste, add all the whole cashews into a grinder/blender and grind into powder. Now add 3-4 tbsp water and blend again into a smooth paste.

Process:

Heat 3-4 tbsp oil and add the whole spices.
Once it splutters, add the grated onions. Fry on medium heat for around 7 mins till light brown.
Now add the ginger garlic paste, mix and fry on low heat for 2 mins.
Mix and add all the spice powders and 1/2 cup water. Fry on medium heat for 2-3 mins till the spice is cooked & oil separates.
Now add the tomato paste and 1 tsp salt and fry on medium heat for 3-4 mins till oil separates.
Reduce heat and then add the cashew paste & whisked yogurt. Fry on low heat for 4-5 mins till these are cooked & oil separates.
Add the shredded boiled chicken, Garam masala powder, a pinch of salt and give a mix.
Add the chicken stock (200 ml) and cook on low heat for 2-3 mins.
Now add the fresh cream and roasted Kasuri Methi and simmer on low heat for 2-3 mins . Add more water if required. Also add the julienned boiled eggs
Also add 2 tbsp of butter & chopped coriander as garnish.








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