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Chicken Bharta

Name: Chicken Bharta
Prep time: 2100 s
Cook time: 2700 s
Total time: 5400 s
Yield: 6
Ingredients: 1 ½ teaspoons vinegar; ¼ teaspoon salt; ¾ cup water; ¼ cup broken cashews; 2 tablespoons poppy seeds; ⅓ cup water; 1 ½ tablespoons cooking oil; 3 tablespoons ghee; 750 gms chicken boneless thigh cut into 2 inch pieces; 1 teaspoon cumin; 2 bay leaves; 6 cloves; 10 peppercorns; 2 green chillies finely chopped; ¾ cups finely chopped onions approx. 1 ½ onions; 1 inch ginger finely chopped; ½ teaspoon red chilli powder; 1 ½ teaspoons kashmiri chilli powder; 1 ½ teaspoons coriander powder; ¾ teaspoon cumin powder; ¾ teaspoons salt; ⅓ cup water; ¾ cup tomato puree approx. of 3 medium tomatoes; ¾ cup tomato puree approx. of 3 medium tomatoes; 3 boiled eggs chopped into 1 cm cubes; ¼ teaspoon garam masala powder; 3 green cardamoms; 1 ½ tablespoons fresh cream optional; ¼ teaspoon oil or ghee; 3 tablespoons coriander leaves

90'

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Chicken Bharta is a flavorful Indian dish made with boneless chicken, a rich blend of spices, and a creamy sauce. The dish is enhanced with a smoky aroma using the dhungar method, which involves smoking the dish with hot charcoal.

Dinner

Source of protein

Source of fiber

Ingredients

Servings

- 6 Portions +

Vinegar, distilled

1 ½ teaspoons vinegar

Salt, table

¼ teaspoon salt

Beverages, water, tap, well

¾ cup water

Nuts, cashew nuts, raw

¼ cup broken cashews

Spices, poppy seed

2 tablespoons poppy seeds

Beverages, water, tap, well

⅓ cup water

Oil, olive, salad or cooking

1 ½ tablespoons cooking oil

Butter, Clarified butter (ghee)

3 tablespoons ghee

Chicken, dark meat, thigh, meat only, with added solution, raw

750 gms chicken, boneless thigh, cut into 2 inch pieces

Spices, cumin seed

1 teaspoon cumin

Spices, bay leaf

2 bay leaves

Spices, cloves, ground

6 cloves

Spices, pepper, black

10 peppercorns

Peppers, hot chili, green, raw

2 green chillies finely chopped

Onions, raw

¾ cups finely chopped onions, approx. 1 ½ onions

Ginger root, raw

1 inch ginger finely chopped

Spices, chili powder

½ teaspoon red chilli powder

Spices, chili powder

1 ½ teaspoons kashmiri chilli powder

Spices, coriander seed

1 ½ teaspoons coriander powder

Spices, cumin seed

¾ teaspoon cumin powder

Salt, table

¾ teaspoons salt

Beverages, water, tap, well

⅓ cup water

Tomato products, canned, puree, without salt added

¾ cup tomato puree, approx. of 3 medium tomatoes

Tomatoes, red, ripe, cooked

¾ cup tomato puree, approx. of 3 medium tomatoes

Egg, whole, cooked, hard-boiled

3 boiled eggs, chopped into 1 cm cubes

Spices, curry powder

¼ teaspoon garam masala powder

Spices, cardamom

3 green cardamoms

Cream, fluid, light (coffee cream or table cream)

1 ½ tablespoons fresh cream, optional

Oil, sesame, salad or cooking

¼ teaspoon oil or ghee

Spices, coriander leaf, dried

3 tablespoons coriander leaves

Chicken Bharta

Nutri value

Go to instructions

Instructions

5 Steps

90'

Total

35'

Preparation

45'

Cooking

Waiting

Step by step

1 of 5

20'

Step 1

Shredding chicken
• Add all ingredients for cooking chicken to a pressure cooker and after the first whistle, cook on low heat for 5 minutes. Allow to depressurise by itself.
750 gms chicken,1 ½ teaspoons vinegar,1 ½ teaspoons ginger garlic paste,¼ teaspoon salt,¾ cup water
• Drain chicken pieces & reserve the stock for use later. This should yield approx. ⅓ cup of chicken stock.
• Chop chicken into 1 cm length and ¼ cm wide cubes. Do not shred the chicken as they turn mushy while cooking. Set aside.

Check

2 of 5

15'

Step 2

For the cashew – poppy seed paste
• Add all the ingredients mentioned for cashew poppy seed paste to a mixer grinder and grind to a smooth paste. Set aside.
¼ cup broken cashews,2 tablespoons poppy seeds,⅓ cup water

Check

3 of 5

25'

Step 3

For the bharta
• Heat oil & ghee in a pan, add shahi jeera & all the whole spices given for the bharta and when they sizzle, add onions.
1 ½ tablespoons cooking oil,3 tablespoons ghee,1 teaspoon shahi jeera,2 bay leaves,1 ½ inch cinnamon stick,6 cloves,3 green cardamoms,10 peppercorns,¾ cups finely chopped onions
• When onions turn light brown, add ginger garlic paste and fry for 2 minutes. Add red chilli powder, kashmiri chilli powder, coriander powder, jeera powder and fry for a minute.
1 tablespoon ginger garlic paste,½ teaspoon red chilli powder,1 ½ teaspoons kashmiri chilli powder,1 ½ teaspoons coriander powder,¾ teaspoon cumin powder
• Add tomato puree and fry for 6-8 minutes till oil & ghee separates from the sides of the pan.
¾ cup tomato puree
• Add cashew – poppy seed paste & whisked curds and fry for 4-5 minutes till oil separates from the sides of the pan.
3 tablespoon curds

Check

4 of 5

20'

Step 4

• Add the reserved chicken stock & boil for a minute.
• Add chopped chicken, mix well & cook for 5 minutes.
• Add ⅓ cup water to adjust the consistency & boil for a minute.
⅓ cup water
• Add green chillies, ginger, garam masala powder & chopped eggs & cook for a minute.
2 green chillies finely chopped,1 inch ginger finely chopped,¼ teaspoon garam masala powder,3 boiled eggs
• Add kasuri methi, fresh cream & coriander leaves, give it a good mix, take off the heat. While the bhartha is still hot, follow the smoking instructions.
3 teaspoons kasuri methi,1 ½ tablespoons fresh cream,3 tablespoons coriander leaves

Check

5 of 5

10'

Step 5

smoking bharta
• Place charcoal on the gas flame and heat it for 5-7 minutes till it turns red.
2-3 inches long charcoal
• Meanwhile, keep a steel bowl in the centre of the bharta pan & make sure that the pan has a proper lid to trap the smoke.
• Hold the hot charcoal with tongs and put it in the bowl, pour oil on it and immediately cover the lid. Rest it for 3 minutes, discard the charcoal bowl and serve the bharta.

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