Chicken Bharta Kolkata Dhaba Style |Cooking|

As far as my memory goes,I have been preparing this recipe since my college days. Yes you read it right. I have been cooking since long. Earlier I used to be a sous chef for my Ma especially during her baking sessions. Sifting the flour, mixing the batter and chopping the nuts. It was fun helping her and eagerly waiting for the cake to come out from the oven. During my college days things changed quite a bit and I wanted to venture independently in the kitchen and convinced my Ma to let me do so. Those were the days when I ardently followed the MasterChef Sanjeev Kapoor on the television and maybe during one of the shows I picked up this recipe. Since then I have prepared Chicken Bharta numerous times and each time I received rave reviews from whoever tasted it.

Chicken Bharta is a dhaba style chicken preparation where mashed chicken is cooked in a spicy creamy gravy. The taste is heavenly and goes great with naan, lachha paratha or any other Indian flat breads. At the dhaba (roadside eateries) they usually serve it with chaas or light salted yogurt drink to wash down the spiciness from the food. The food they serve at the dhaba is to die for especially in the northern regions of India.

The recipe is very simple and you can prepare this with all the usual pantry ingredients except for the cream and few drops of rose and kewra water. You may skip but adding it will definitely enhance the flavor of the dish. The dish is mildly spicy since we are using only the milder variety of Kashmiri chili powder which gives a beautiful color to the dish without making it too spicy.

Now for the chicken you need boneless chicken cut into juliennes. Previously I used to prepare with the boiled shredded chicken but personally I like the texture of the gravy better with the julienned rather than the shredded ones. The shredded chicken tends to clump up in the gravy. You are free to use any way you prefer. Enjoy making this recipe and share with your family. What is your favorite dhaba style recipe? Let me know in the comments below.

Tips:

You may skip the whole process of marinating the chicken and straight add at the time of cooking the gravy. Somehow I feel marinating the chicken makes it more flavorful. You may add half oil and half butter at the time of cooking.

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HOW TO MAKE DHABA STYLE CHICKEN BHARTA

YIELD: 2 Servings
PREP: 15 mins
COOK: 20 mins
READY IN: 35 mins

Chicken Bharta is a dhaba style chicken preparation where mashed chicken is cooked in a spicy creamy gravy. The taste is heavenly and goes great with naan, lachha paratha or any other Indian flat breads.

INGREDIENTS

1 lb boneless chicken julliened
2 teapsoons garlic paste
1 teaspoon ginger paste
2 teapsoons Kashmiri chili powder
1 teaspoon vinegar
2 teapsoons salt or to taste
1/2 teaspoon sugar optional
1/2 teaspoon whole garamasala 2 cardamom,2 cinnamon and 1-2 cloves
1 medium red onion chopped finely
1 small tomato grated or just the pulp
1-2 drops rose water
1 drop kewra water
2 teaspoons plain yogurt
2 tablespoons cashew paste
1 teapsoon garam masala powder
1 teapsoon kasuri methi
2 tablespons cream
4 tablespoons white oil for cooking
1 tablespoon coriander/cilantro leaves for garnish
2 medium eggs harboiled and cut into halves

INSTRUCTIONS

Marinate the boneless chicken pieces with 1/2 teaspoon each of ginger and garlic paste,kashmiri mirch powder, salt and 1 teaspoon vinegar. Set aside for 15 minutes. Meanwhile chop the onions and grate the tomato.
In a kadai heat oil and add the whole garam masala. When it starts to splutter add the chopped onions and saute until light brown in color. Next add the remaining ginger-garlic paste and cook till the raw smell is no more. Add in the grated tomato pulp, mix in for few seconds and then add salt,turmeric powder,kashmiri mirch powder, cumin and coriander powder and sugar if using. Mix in well and if needed add couple of tablespoons of water.
When the masala starts to separate from the oil,add the marinated chicken. Cook for sometime in medium heat and then add the yogurt and cashew paste and mix well. Add couple of tablespoons of water, cover and cook at medium low flame for 10 minutes or until the chicken is cooked through.
Add the garamasala powder, kasuri methi and cream and cook for few more minutes or until the gravy is thickened. Switch off the flame and add the rose and kewra water. Stir and cover for few minutes.
Transfer to a serving bowl and garnish with sliced eggs and chopped coriander/cilantro leaves. Enjoy with naan or lachha paratha.