Rich and creamy Kolkata-style chicken bharta made with shredded chicken cooked in an indulgent cashew and spice-based gravy, finished with fresh cream and butter. A classic dhaba-style preparation that is incredibly flavourful and satisfying.
High-protein
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Adapted from a video by Your Food Lab
Chicken Bharta Recipe | Kolkata Dhaba-Style Bhorta | ढाबे जैसा चिकन का भरता | Chef Sanjyot Keer
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1
Soak cashews in hot water in a bowl and set aside until needed.
2
Slice chicken breast and thighs into thin pieces. Combine in a bowl with ginger-garlic-green chilli paste, salt, turmeric powder, Kashmiri red chilli powder, lemon juice, and mustard oil. Mix well and marinate.
3
Heat a tawa or griddle with oil. Spread chicken pieces on the hot surface and cook over medium flame until one side is cooked through. Flip and cook the other side. Once fully cooked, transfer to a bowl and rest.
4
Roughly chop onions, then finely mince them using a food processor until very fine.
5
Heat oil in a pan, add cumin seeds and let them crackle. Add minced onions and cook over medium-high heat, stirring occasionally, until golden brown. If onions stick, add a splash of hot water and continue cooking.
6
Reduce heat to low. Coarsely chop garlic, ginger, and green chillies, then add to the pan. Cook for a couple of minutes until raw flavours disappear and aromatics are released.
7
Add turmeric powder, Kashmiri red chilli powder, coriander powder, and garam masala along with a splash of hot water. Mix well and cook for 4-5 minutes until the spices release their oils and darken.
8
Add more hot water to adjust consistency, cover the pan, reduce heat to low, and simmer to allow spices to fully cook through.
9
Drain soaked cashews and blend them with a little water in a food processor until smooth and fine.
10
Add the cashew paste to the spice base and mix well.
11
Shred the rested chicken using your hands into chunky pieces, maintaining a slightly coarse texture.
12
Add shredded chicken to the masala base. Stir in fresh cream, butter, coriander stems, lemon juice, roasted kasuri methi powder, and a pinch of garam masala. Mix everything well.
13
Check the consistency; if too dry, add a splash of hot water. Taste and adjust salt as needed. For a slight sweetness to balance flavours, add honey (optional) and mix well.
14
Finish with fresh coriander and sliced green chillies. Serve with tandoori roti, naan, or rice.
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