Chicken Bharta

A community recipe by hobbycook

Not tested or verified by Nigella.com

Introduction

I had this dish in a 'dhaba' (roadside eatery) in Calcutta and tried to recreate it. It's not quite the same but as close as I could make it. It's delicious and worth the effort it requires.

Ingredients

Serves: 3-4

Metric Cups

600 grams chicken thighs
3 teaspoons white vinegar
7 black peppercorns
2 teaspoons ground coriander
1 large onion (finely chopped)
1 teaspoon fresh ginger
garlic puree
1 tablespoon oil
1 teaspoon garam masala
1 teaspoon curry/masala mix (chicken)
100 millilitres cream (or full fat milk)
1 pinch of white pepper
1 pinch of salt (to taste)
¼ teaspoon fenugreek seeds
2 medium eggs (hard boiled)
1 bunch fresh coriander (chopped)

21⅙ ounces chicken thighs
3 teaspoons white vinegar
7 black peppercorns
2 teaspoons ground coriander
1 large onion (finely chopped)
1 teaspoon fresh gingerroot
garlic puree
1 tablespoon oil
1 teaspoon garam masala
1 teaspoon curry/masala mix (chicken)
4 fluid ounces cream (or full fat milk)
1 pinch of white pepper
1 pinch of salt (to taste)
¼ teaspoon fenugreek seeds
2 medium eggs (hard boiled)
1 bunch cilantro (chopped)

Method

Chicken Bharta is a community recipe submitted by hobbycook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Rub chicken with salt and vinegar, keep aside for 15 minutes.

In a large pan, put chicken, black peppercorns (coarsely crushed), 1 tsp ground coriander and enough water to cover the chicken.

Boil for 15 minutes and then cool. Remove chicken pieces from the stock and strip the meat from the bones.

Strain and reserve the stock. Halve the boiled eggs and scoop out the yolks. Mash the yolks well with a fork. Cut the whites into thin strips or shreds.

Heat a wok, add the oil and fry onion, ginger and garlic on medium heat for 3-4 minutes. Do not colour.

Add the garam masala/mild curry powder and the chicken masala. Fry till oil separates, 2-3 minutes.

Add shredded chicken and continue cooking till chicken and onion-spice mixture are thoroughly mixed. Season with salt and freshly ground white pepper.

Add the cream to the pan and stir gently to mix. Simmer for a minute. Add in the mashed yolks and cook for another minute.

Then add the strained stock a tablespoon at a time to get thick gravy, letting the chicken simmer gently all the while. Check seasoning and adjust to taste.

Just before serving, gently toast the fenugreek seeds in a non-stick pan and crush finely.

Sprinkle over the chicken. Garnish with the egg white strips and sprinkle chopped coriander leaves on top.

Serve hot with roti or naan.