Chicken Bharta Recipe – Dhaba Style Chicken Masala
This Chicken Bharta recipe is a flavorful, rich, and aromatic dish inspired by the traditional dhaba (roadside eateries) style of cooking. It’s a wonderful combination of shredded chicken, creamy cashew paste, yogurt, and spices, cooked to perfection to deliver a robust and indulgent curry. If you’re craving authentic Indian cuisine, this recipe will transport your taste buds straight to the heart of a bustling Indian dhaba. Pair it with naan or paratha for an ultimate meal experience.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken breasts (boneless) | 300 grams |
| Onion (finely chopped) | 1 |
| Ginger garlic paste | 1 tablespoon |
| Tomatoes | 2 |
| Green chillies (finely chopped) | 2 |
| Sunflower oil | 4 tablespoons |
| Cardamom pods (Elaichi) | 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 | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Garam masala powder | 1 teaspoon |
| Salt | To taste |
| Sugar | To taste |
| Cashew nuts | 4 tablespoons |
| Curd (Dahi/Yogurt) | 1/4 cup |
| Fresh cream | 1/4 cup |
| Butter | 1 tablespoon |
| Kasuri methi (Dried fenugreek leaves) | 1 tablespoon |
| Kewra essence | Few drops |
| Coriander leaves (chopped) | For garnishing |
| Boiled eggs | 2 (whole, for garnish) |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: Indian
Course: Dinner
Diet: High Protein, Non-Vegetarian
Instructions:
-
Prep the Chicken:
- Start by washing and cleaning the chicken breasts. Cut them into large chunks.
- Boil the chicken in a pot with enough water and a pinch of salt for 15-20 minutes, until the chicken is cooked through.
- Once done, remove the chicken pieces, allow them to cool slightly, and then shred them into long, thin strips. Set aside.
-
Prepare the Tomato Puree:
- Boil the tomatoes with a little water in a saucepan for about 5 minutes. Once boiled, let them cool.
- Peel off the skin and grind the tomatoes into a smooth puree. Set aside.
-
Cashew Paste:
- Soak the cashew nuts in warm water for about 10 minutes.
- After soaking, grind them into a fine paste using a mixer or blender. Set aside.
-
Prepare the Wet Masala:
- In a small bowl, mix cumin powder, coriander powder, red chili powder, and turmeric powder with about 3 tablespoons of water. Keep this wet masala mix aside.
-
Cooking the Chicken Bharta:
- Heat sunflower oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add crushed cloves, black and green cardamom pods, a cinnamon stick, and a bay leaf. Stir these for about 30 seconds to release their fragrance.
- Add finely chopped onions to the pan and sauté them until they turn golden brown.
- Stir in the ginger garlic paste and sauté for another 2-3 minutes until the raw smell fades.
- Add the tomato puree and chopped green chilies to the pan. Season with a pinch of salt, and mix well. Cover the pan and cook on low-medium heat until the tomatoes soften and the oil begins to separate from the masala (about 8-10 minutes).
-
Add the Wet Masala:
- Stir in the wet masala mixture you prepared earlier and cook for another 1-2 minutes, allowing the flavors to blend together.
-
Add the Yogurt:
- Remove the pan from the heat and slowly add the whisked yogurt while stirring continuously. This helps prevent the yogurt from curdling.
- Return the pan to low heat and add the shredded chicken along with 1/4 cup of water. Cook covered for 5-10 minutes, allowing the chicken to absorb all the flavors.
-
Add Cashew Paste and Eggs:
- Add the cashew paste to the chicken and cook for another 2-3 minutes.
- Separate the yolks from the whites of the boiled eggs. Mash the yolks and add them to the chicken curry. Chop the egg whites and add them as well. Stir everything together.
- Cover and cook on low heat for another 10 minutes, stirring occasionally. Taste and adjust the seasoning if necessary.
-
Final Touches:
- Add a few drops of kewra essence for an aromatic, restaurant-style flavor.
- Reduce the heat and stir in the fresh cream, sugar, and kasuri methi. Mix everything thoroughly and switch off the heat.
- Pour in the melted butter and sprinkle garam masala powder over the curry. Immediately cover the pan to retain the aroma.
-
Garnish and Serve:
- Garnish with freshly chopped coriander leaves for a burst of freshness.
- Serve hot with naan, paratha, or jeera rice.
Pro Tip:
For an even richer taste, you can add a dollop of extra cream or butter before serving.
Suggested Side Dishes:
- Garlic Naan – Soft, fluffy, and aromatic flatbread perfect for dipping into the rich chicken bharta.
- Boondi Raita – A cool, yogurt-based side dish that pairs beautifully with spicy curry.
- Jeera Rice – Fragrant cumin-flavored rice that complements the hearty flavors of Chicken Bharta.
Enjoy the Dhaba-style Chicken Bharta recipe with your family and friends, and experience the authentic flavors of Indian roadside cuisine right at home.
