Chicken Bharta

Name: Chicken Bharta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 400 g chicken breast (boneless, skinless); 2 pcs egg; 2 pcs onion (medium, finely chopped); 3 pcs tomato (medium, finely chopped or pureed); 2 tsp ginger-garlic paste; 2 pcs green chili (finely chopped); 0.25 cup yogurt (plain, whisked); 2 tbsp fresh cream; 2 tbsp oil; 1 tbsp butter; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp garam masala; 1 tsp kasuri methi (crushed); 0.5 tsp salt; 2 cup water (for boiling chicken and eggs); 2 tbsp coriander leaves (chopped)

RATING

4.5/5(128)

TASTE SCORE

9/10

Shredded chicken cooked in a rich onion-tomato masala with eggs, yogurt, and a little cream for a soft, scoopable finish. This restaurant-style North Indian dish tastes especially good with naan, roti, or jeera rice.

PREP

20m

COOK

30m

SERVES

1 KATORI

373 cal

SERVINGS

METHOD · 9 STEPS

boil · ~25 min
Boil the chicken and eggs.
1.Add chicken breast and 2 cup water to a saucepan and bring to a boil over medium heat.
2.Cook until the chicken is fully done and reaches 165°F or 74°C, about 12-15 minutes.
3.In the same pan or another small pan, boil the eggs until hard-boiled, about 9-10 minutes.
4.Drain the water, cool slightly, then shred the chicken and peel the eggs.
TIPCook the chicken just until done so it stays tender and shreds easily.
prep · ~5 min
Shred the chicken and mash the eggs.
1.Pull the boiled chicken into fine shreds with two forks or your fingers.
2.Grate or mash one boiled egg finely into crumbs.
3.Cut the second boiled egg into small pieces for texture.
4.Keep both ready for the masala.
saute · ~8 min
Cook the onion base.
1.Heat oil and butter in a pan over medium heat.
2.Add cumin seeds and let them sizzle for 20-30 seconds.
3.Add chopped onion and green chili.
4.Cook until the onion turns light golden, about 6-7 minutes.
TIPKeep the heat medium so the onions sweeten without burning.
saute · ~8 min
Build the masala.
1.Add ginger-garlic paste and sauté until the raw smell goes away, about 1 minute.
2.Add tomato and cook until soft and jammy, about 5-6 minutes.
3.Add turmeric powder, red chili powder, coriander powder, and salt.
4.Mix well and cook until the masala looks glossy.
mix · ~2 min
Stir in the yogurt.
Lower the heat and add the whisked yogurt little by little, stirring continuously so it blends smoothly into the masala without splitting.
TIPLow heat helps the yogurt stay creamy.
simmer · ~8 min
Add the chicken and eggs.
1.Add the shredded chicken, mashed egg, and chopped egg to the pan.
2.Pour in 0.5 cup water to loosen the mixture.
3.Mix well so the chicken soaks up the masala.
4.Cover and simmer for 6-8 minutes, stirring once or twice.
garnish · ~2 min
Finish with cream and kasuri methi.
Stir in fresh cream, garam masala, and crushed kasuri methi. Cook for 1-2 minutes until the Chicken Bharta is rich, soft, and thick.
garnish
Garnish with coriander leaves.
serve
Serve hot.
Spoon the Chicken Bharta into serving bowls and serve hot with naan, roti, paratha, or jeera rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Shred the boiled chicken finely, not in thick strips, so it blends into the masala and gives bharta its soft texture.
2
Let the tomatoes cook down until jammy and the oil starts to show; this keeps the gravy rich instead of watery.
3
Add the whisked yogurt on low heat and stir constantly to prevent curdling in the hot masala.
4
Mash one egg very finely so it thickens the gravy, then keep the second egg chunkier for bite and contrast.
5
Crush kasuri methi between your palms just before adding; it releases a stronger restaurant-style aroma.
6
If the bharta tightens too much as it simmers, loosen it with a few spoonfuls of hot water, not cold water.
7
This dish tastes even better after 30 minutes of rest, when the shredded chicken absorbs the onion-tomato masala.