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.
Step 9: Garnish and Serve
- Garnish with freshly chopped coriander leaves.
- Serve hot with Garlic Naan, Jeera Rice, or Paratha for an unforgettable meal experience.
Serving Suggestions
Pair this Chicken Bharta with:
- Garlic Naan for an authentic dhaba experience.
- Boondi Raita to complement the creamy, spicy flavors.
- Jeera Rice for a well-rounded, hearty meal.
Chicken Bha
