Chicken Bharta Recipe | Kolkata Dhaba-Style Bhorta | ढाबे जैसा चिकन का भरता | Chef Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Soak the cashews in hot water while you prepare the other ingredients.
2. Slice the chicken fairly thin, mix it with the ginger-garlic-green chilli paste, salt, turmeric, Kashmiri chilli powder, lemon juice and mustard oil, and let it marinate.
3. Heat oil in a tawa over high heat, then cook the chicken over medium heat, about a couple of minutes per side or until nicely cooked. Transfer to a bowl and rest for a few minutes.
4. Heat oil in a pan, add cumin seeds, and when they crackle add the chopped onions. Cook over medium-high heat until golden brown, adding a small splash of hot water if they stick.
5. Chop the garlic, ginger and green chillies slightly coarse, add them to the pan and cook for a couple of minutes until the raw smell goes.
6. Add turmeric, Kashmiri chilli powder, coriander powder, garam masala and a splash of hot water. Cook until the masala releases oil.
7. Add another splash of hot water, cover, lower the heat and cook for a few minutes.
8. Drain the soaked cashews and grind them with water to a smooth paste, then add it to the pan.
9. Shred the cooked chicken by hand, leaving it slightly chunky, and add it to the pan.
10. Stir in fresh cream, butter, coriander stems, lemon juice, roasted kasuri methi powder and garam masala.
11. If the bharta is dry, add a small splash of hot water. Adjust salt to taste and, if you like, stir in honey.
12. Finish with fresh coriander and sliced green chillies.

Summarized from Your Food Lab's video. Watch it for the details.

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