If you’ve ever eaten at a Kolkata dhaba, you know there’s something magical about their food—especially the legendary Chicken Bharta. Velvety, mildly smoky, perfectly spiced, and rich with cream… it’s a dish that keeps you coming back. No wonder people flock to places near Park Circus, Esplanade, or VIP Road just to get a plate with hot tandoori roti!
Today, I’m sharing a Kolkata Dhaba Style Chicken Bharta recipe that captures the same rustic charm and iconic flavors—right in your kitchen. Let’s recreate that nostalgia!
HOW TO MAKE KOLKATA DHABA STYLE CHICKEN BHARTA – STEP BY STEP RECIPE
- Take 250 grams of boneless chicken breast. Add the chicken to boiling water. When the chicken starts to boil, you’ll notice a grayish foam rising to the surface of the pan. This foam, often called scum, is made up of proteins and impurities released as the meat begins to cook. We will remove the scum with a help of a ladle till we get clear broth.
2. Once the scum is completely removed, add the spices :
- 4 Green Cardamom
- 2 inch Cinnamon Stick
- 1 teaspoon of Whole Black Peppercorns
Boil till the chicken is 90 percent cooked. Take it out on a plate or bowl and shred the chicken into thin strips. Strain the chicken stock and keep it aside, we will use it while cooking the chicken gravy.
3. Next, boil together two tomatoes and 10 to 12 cashew nuts for few minutes. Cool down the tomatoes completely, take the peel off and blend into a puree.
4. Next, grind together the boiled cashew nuts, one tablespoon of muskmelon seeds with two tablespoon of curd or yogurt into a smooth creamy paste.
5. Heat four tablespoon of oil in a cooking pan or kadai. Temper the oil with three to four Kashmiri Red Chillies. Fry the chillies till these turn brown in color. The Kashmiri Red chillies will impart a nice red color to the oil and you can skip using red chilly powder.
Next, finely chop two onions and crush gently using a mortar and pestle. This will bring out the juices of the onion and elevate the taste of the dish. Fry this roughly crushed onion till it becomes translucent. Add one tablespoon of ginger, garlic and green chillies paste and fry till the raw smell of ginger garlic is gone.
Next, add the tomato puree and fry together till oil separates out of the masala and floats on the top.
6. Next, add the dry spices one by one :
- 1/2 teaspoon of Turmeric powder
- 2 teaspoon of roasted Cumin and Coriander powder; 1 teaspoon each of cumin seeds and coriander seeds dry roasted and then grind into a fine powder
- Salt as per taste
- 1 teaspoon of Garam Masala powder
Fry the spices with the masala for few minutes till oil separates out.
7. Add the shredded chicken strips and fry with the masala for one to two minutes. Then add the chicken stock. Cover the pan with a lid and cook on medium flame for atleast 10 to 15 minutes.
8. Open the lid of the pan and add the prepared cashew nut paste in step 4. Give a nice stir and add 1 table spoon of milk cream. Mix the cream with the chicken bharta and simmer for another two to three minutes.
9. Lastly, add kasuri methi (dry fenugreek leaves), a tablespoon of butter and half a teaspoon of garam masala powder. Give a nice stir and cook till the butter melts completely. Finally, add little bit of sugar or jaggery to balance the flavors, its completely optional but it brings a elevates the taste of the curry. Garnish with a handful of chopped coriander leaves. Switch off the gas.
Keep the chicken bharta covered for 5 minutes before serving. Cut a boiled egg into halves and place on the chicken bharta. Enjoy with roti, tandoori roti, paratha, jeera rice or basmati rice. It is very creamy and rich in flavors which one must try!!!
HOW TO MAKE KOLKATA DHABA STYLE CHICKEN BHARTA – WATCH VIDEO
