Sanoli's Kitchen: CHICKEN BHARTA

Tuesday, July 2, 2013


I had this delicious dish on road side 'Dhaba' for several times, and tried to make it like restaurant style. A very popular side dish, chicken bharta served with rotis, naan or any kind of rice dish. It requires onion-tomato gravy with all Indian spices, cashewnut paste makes the gravy more flavourful and at the end using of kewra essence, butter, cream and whisked egg gives a royal texture of mughlai cuisine. It's yummilicious and worth the effort it requires.

250 gms Ground Chicken (keema)
200 gms Onions (finely chopped)
2 Tomatoes (paste)
2 tbsps Ginger Garlic Paste
1/4 Cup Whisked Curd / Plain Yogurt
1 Bay Leaf
1/2" Cinnamon
3-4 Cloves
1-2 Green Cardamoms
1&1/2 tsps Turmeric Powder
1 tbsp Cumin Powder
1/2 tbsps Red Chilli Powder (as per taste)
1 tbsp Coriander Powder
1 tbsp Kashmiri Red Chilli Powder
1/3 Cup Fresh Cream
1 tbsp Butter
50 gms Cashewnut (soak in warm water and paste)
1/2 tsp Garam Masala Powder
1 Egg (whisked)
1 tsp Sugar
Salt to taste
2 Drops of Kewra Essence
2 tbsps Finely Chopped Coriander Leaves / Cilantro
2 tbsps Oil

Heat oil in a pan or kadhai. Add bay leaf, cloves, cinnamon and green cardamom in it. Saute for 20-30 seconds. 

Add chopped onions in it. Fry till onion turns into golden brown.

Add ginger garlic paste and tomato paste in it. Cook for 3-4 minutes on medium heat, till tomatoes leave oil from the sides.

Add all dry spices one by one (except garam masala powder). Saute for a minute, pour whished curd and salt in it. Fry for another 2-3 minutes, till spices are well cooked.

Add ground chicken in it. Keep stirring for 3-4 minutes, so that chicken mixes with the spices well.

At this time add cashew paste, sugar and 3/4 cup warm water in it. Fold well. Cover and cook for 10 minutes on low heat. Open the lid now. Pour cream, kewra essence, butter, whished egg in it. Saute for a minute. Add garam masala powder and coriander leaves on it. 

Serve immediately with phulkas, parathas, naan or and rice dishes. Hope you and your family will surely relish this luscious non-veg treat!
NOTE: The amount of spices is upto you, whether you want a lot spicy or just a little. After finishing this dish, you can put a burnt charcoal on it and cover the bharta for 4-5 minutes for getting smokey flavour. Though I didn't do it, this dish itself very luscious like restaurant style.

Sending to: "Flavours of Cuisine - Mughlai" to Shruti & Julie


  1. Chicken looks spicy and yummy. Beautiful click.

  2. Looks really yummy and delicious. Nice clicks too!!

  3. looks simply awesome! Wonderfully prepared.

  4. WOW ....mouthwatering :)
    Thanks for linking to my event !!

  5. Just need some rotis to enjoy with this yummy bharta..

  6. superb sanoli.i wanted to try this.i always look forward for step by step it makes cooking easy.

  7. perfect with roti dear.. mouthwatery preparation..

  8. Delicious creamy curry, street side joints does wonders, Sanoli you made it very well.

  9. Thanks a lot dearies for dropping by so lovely words on my post. Those are my inspiration to do better. Thanks again!!!

  10. Am drooling.. Lemme get some rotis & I will finish off this whole dish :)