Chicken Bharta Recipe – Dhaba Style Creamy Chicken Masala

Chicken Bharta is a delightful dish that epitomizes the richness of Indian dhaba cuisine. This high-protein, non-vegetarian dinner option features tender, shredded chicken cooked in a luscious, creamy gravy made with a harmonious blend of spices, yogurt, fresh cream, and a unique twist from mashed egg yolks. Its distinctive flavor profile is enhanced by aromatic spices and a hint of kewra essence, making it a perfect companion to Naan, Paratha, or Jeera Rice for a hearty meal.

Ingredients and Nutritional Information

Ingredients

Ingredient	Quantity
Chicken breasts (boneless)	300 grams
Onion (finely chopped)	1 medium
Ginger Garlic Paste	1 tablespoon
Tomatoes	2 medium
Green Chillies (finely chopped)	2
Oil	4 tablespoons
Cardamom (Elaichi) Pods/Seeds	6
Cloves (Laung)	6
Bay Leaf (Tej Patta)	1
Cinnamon Stick (Dalchini)	1-inch piece
Black Cardamom (Badi Elaichi)	1
Cumin Powder (Jeera)	1 teaspoon
Coriander Powder (Dhania)	1 teaspoon
Kashmiri Red Chilli Powder	½ teaspoon
Turmeric Powder (Haldi)	½ teaspoon
Garam Masala Powder	1 teaspoon
Salt	To taste
Sugar	To taste
Cashew Nuts	4 tablespoons
Curd (Yogurt)	¼ cup
Fresh Cream	¼ cup
Butter (Salted)	1 tablespoon
Kasuri Methi (Dried Fenugreek)	1 tablespoon
Kewra Essence	Few drops
Coriander Leaves (chopped)	For garnish
Whole Egg (boiled, halved)	2

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	~350 kcal
Protein	~25 g
Carbohydrates	~10 g
Fat	~20 g
Fiber	~2 g
Sodium	~500 mg
Cholesterol	~180 mg

Preparation Time

Step	Time (Minutes)
Preparation	20
Cooking	30
Total Time	50

Instructions

Step 1: Prepare the Chicken

Wash and clean the chicken breasts thoroughly.
Cut the chicken into large chunks and boil them in salted water for 15–20 minutes until tender.
Once boiled, allow the chicken to cool and shred it into thin, long strips. Set aside.

Step 2: Prepare the Base

Boil the tomatoes in water for about 5 minutes. Once cooled, peel off the skin and blend into a smooth paste.
Soak cashew nuts in warm water for 10 minutes and grind them into a fine paste.

Step 3: Prepare the Masala Mix

In a small bowl, combine cumin powder, coriander powder, red chilli powder, and turmeric powder with 3 tablespoons of water. Set aside.

Step 4: Cook the Aromatic Base

Heat oil in a heavy-bottomed pan. Add crushed cloves, cardamom pods (both black and green), cinnamon stick, and bay leaf. Stir for about 30 seconds to release their aroma.
Add finely chopped onions and sauté over medium heat until golden brown.
Stir in ginger garlic paste and sauté for 2–3 minutes until the raw smell disappears.

Step 5: Build the Gravy

Add the prepared tomato puree and green chillies. Sprinkle a pinch of salt and mix well. Cover and cook over low-medium heat until the oil separates from the tomato mixture.
Stir in the wet masala mix and cook for 1–2 minutes. Remove the pan from heat and slowly incorporate whisked yogurt, stirring continuously to prevent curdling.

Step 6: Add the Chicken

Return the pan to low heat and add the shredded chicken along with ¼ cup of water. Cook covered for 5–10 minutes.
Mix in the cashew nut paste and cook for an additional 2–3 minutes.

Step 7: Incorporate the Egg

Separate the yolks and whites of the boiled eggs. Mash the yolks and add them to the gravy for a creamy texture. Chop the whites and mix into the curry.

Step 8: Finish the Dish

Cover the pan and cook on low heat for 10 minutes, stirring occasionally. Adjust seasoning with salt and sugar.
Add a few drops of kewra essence for a fragrant, restaurant-style aroma.
Reduce the heat and stir in fresh cream, kasuri methi, and melted butter. Sprinkle garam masala powder on top and cover the pan to let the flavors meld.