Bharta means minced or mashed. It can be a vegetarian dish like Brinjal or baingan Bharta or a non-veg like Chicken Bharta. This type of cooking is native to North Indian cuisine, especially Punjabi Cuisine. Baingan Bharta is a very popular dish from Punjabi cuisine just like Chicken Bharta. These are popular items in Dhabas(roadside eateries) and restaurants in allover India and even outside India.
In Chicken Bharta, mashed boiled chicken are cooked with spices with a semi-thick gravy nicely coating the mashed chickens. Some like it with a creamy gravy, some like it without. I usually make this dish with a semi-thick gravy to go with roti/paratha/naan. I have eaten both versions in restaurants, both has its own taste and texture. You can try with a little gravy too.
You Need :
Boneless Chicken : 500 gms.
Onions : 2 large, finely chopped
Garlic : 3-4 big cloves
Ginger : 1" piece
Green Chillies : 2-3, as per taste, chopped
Tomatoes : 2, medium, finely chopped
Yogurt/dahi : 2 tblsp.
Turmeric Powder : 1 tsp
Red Chilli Powder : 1-2 tsp.
Cumin Powder : 1 tsp.
Coriander Powder : 2 tsp.
Chicken tandoori masala/Garam Masala : 1 tsp.
Kasuri methi(dry fenugreek leaves) : 1 tsp.
Fresh Cream : 1-2 tblsp.
Salt to taste
Oil : 2 tblsp.
Bay leaf : 1
Cardamom : 2-3
Cinnamon : 2-3 small sticks
Cloves : 3-4
Fresh coriander leaves for garnishing
How To :
Enjoy it with rice or Pulao or any kind of Indian flatbreads like Naan, Paratha or plain roti/chapathi.
In Chicken Bharta, mashed boiled chicken are cooked with spices with a semi-thick gravy nicely coating the mashed chickens. Some like it with a creamy gravy, some like it without. I usually make this dish with a semi-thick gravy to go with roti/paratha/naan. I have eaten both versions in restaurants, both has its own taste and texture. You can try with a little gravy too.
You Need :
Boneless Chicken : 500 gms.
Onions : 2 large, finely chopped
Garlic : 3-4 big cloves
Ginger : 1" piece
Green Chillies : 2-3, as per taste, chopped
Tomatoes : 2, medium, finely chopped
Yogurt/dahi : 2 tblsp.
Turmeric Powder : 1 tsp
Red Chilli Powder : 1-2 tsp.
Cumin Powder : 1 tsp.
Coriander Powder : 2 tsp.
Chicken tandoori masala/Garam Masala : 1 tsp.
Kasuri methi(dry fenugreek leaves) : 1 tsp.
Fresh Cream : 1-2 tblsp.
Salt to taste
Oil : 2 tblsp.
Bay leaf : 1
Cardamom : 2-3
Cinnamon : 2-3 small sticks
Cloves : 3-4
Fresh coriander leaves for garnishing
How To :
- Wash and clean the chicken breast. In a pressure cooker, add 1 cup water, in them add 1-2 cloves crushed garlic, few black peppercorns, 1 tsp. salt and chicken breasts. Cook until chickens are cooked, take out the chickens and keep the chicken stock aside.
- Heat oil in a pan, add bay leaf, cardamoms, cinnamon and cloves, add sliced onions and cook on medium heat till they turn golden brown. Add chopped green chillies and ginger-garlic paste. Cook for another minute or two. Add chopped capsicum mix well. Saute for a minute, then add pureed tomato. Mix well.
- Add all powdered spices one by one, lastly add garam masala or chicken tandoori masala and cook till oil separates. Add yogurt and mix well. Lastly, add the cooked shredded chicken and salt. Add the kept aside chicken stock and let it cook covered for 7-8 minutes.
- Reduce the flame and add fresh cream, crushed kasuri methi and garam masala. Mix well with the chicken and simmer till you get the desired consistency of gravy.
Enjoy it with rice or Pulao or any kind of Indian flatbreads like Naan, Paratha or plain roti/chapathi.
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