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Chicken Bharta

A community recipe by

Not tested or verified by Nigella.com

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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.

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 root 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 ounce 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.
  • 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.
  • Additional Information

    You can leave out the fenugreek seeds if you don't have it but it does add a distinctive flavour. Fenugreek seeds or methi dana would be stocked by all Indian stores.

    You can leave out the fenugreek seeds if you don't have it but it does add a distinctive flavour. Fenugreek seeds or methi dana would be stocked by all Indian stores.

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