Chicken bharta

Indian pulled Chicken gravy

Chicken bharta - recipe by Foodie's Hut

Serves: 4-5

Prep Time: 15 mins

Cook time: 30 mins


  • 500gm of chicken breast pieces
  • chopped onion 1/2 cup
  • ginger garlic paste 3 tsp

For tempering:

  • 2 green cardamom
  • 3 cloves
  • 2 tiny bark of cinnamon

For gravy:

  • 1 tsp Kashmiri red chili powder
  • ½ tsp hot red chili powder( you can add more according to your taste)
  • ½ tsp turmeric powder
  • 1 tsp  coriander powder
  • 1 tsp cumin powder
  • ½ cup tomato  paste( you can add chopped tomato too)
  • 20 pieces whole cashew (make a paste)
  • 2 tbsp. beaten yogurt
  • ½ tsp sahi garam masala powder
  • 1 tsp kashuri methi
  • 1 tsp butter
  • coriander leaves
  • 2 Tbsp + 1 tsp vegetable oil
  • 1 tsp butter
  • 2 tbsp. fresh cream


  1. Transfer 2 types of chilli, cumin, coriander and turmeric powder into a shallow bowl and add few tablespoons of water to make a smooth paste.
  2. Heat up oil in  a wide frying pan over medium heat, sprinkle salt to the chicken pieces and place in the hot oil, cook for about 2 minutes, then flip the other side of the chicken, cover with a tight lid, reduce the temperature to low and let the chicken pieces cook for about 10 minutes. Do not open the lid before 10 minutes.Remove from heat and leave the chicken breasts in the pan for another 10 minutes. After 10 minutes take the lid off and your chicken is done,there will be a small amount of chicken stock, transfer the chicken breasts and stock to a pan.Allow the meat to cool, take two forks or use your fingers to pull the meat apart.
  3. In the same pan heat up rest of oil. Add whole spices to the hot oil and cook for few seconds to extract aroma from the spices.
  4. Add chopped onion, sprinkle salt to taste and cook over medium heat to soften the onion and developed a golden colour.
  5. Add ginger and garlic paste, continue cooking for few minutes, add tomato paste and mixed spice paste, add a little bit of water just about ¼ cup and  cook over medium heat until oil is separating from the mixture.
  6. Add shredded chicken to the spice mixture,give a stir and add the chicken stock, beaten yogurt, cashew paste, butter and about ½ cup of water, increase the heat to high and let the mixture comes up to a boil.
  7. Add  ground Shahi garam masala and ground  dry fenugreek leaves.reduce the temperature to low and allow it to simmer for 3-4 minutes to thicken up the gravy and to incorporate all the flavour to the chicken, add a handful of chopped cilantro and fresh cream, mix everything well,remove from heat, cover with the lid and give 10 to 15 minutes standing time before serve.

Recipe by: Shyamali Sinha

Sorshe chicken, Sorshe murgi, Mustard chicken-recipe by Foodie's hut

Sorshe chicken (Chicken curry cooked in mustard sauce)

Chicken chaap - Recipe by Foodie's hut

Chicken chaap

Chicken dak bungalow

Chicken dak bungalow

Chicken Jalfrezi

Chicken Jalfrezi