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%Chicken Bhorta Recipe Debjanir Rannaghar

Chicken Bharta | Kolkata style Chicken Bharta


Kolkata Style Chicken Bharta, where chicken strips are cooked in a rich gravy and served with boiled egg


Units Scale
  • 1 kg Boneless Chicken
  • 5 Egg
  • 1 Tomato
  • 4 Onion
  • 1 Tbsp. Ginger Paste
  • 1.5 Tbsp. Garlic Paste
  • 5-6 Green Chili
  • 2 Tbsp. Cashew nut Paste
  • 1 Tbsp. Char Magaj (Melon Seed) Paste
  • 100ml Hung Curd
  • 50ml Fresh Cream
  • 1 Tbsp. Butter
  • 3 Tbsp. Refined Oil

For Tempering:

  • 2 Bay leaves
  • 2 Tsp. Kasuri Methi
  • 1 Red Chili
  • 4 Clove
  • 1" Cinnamon Stick


  • 1 Tsp. Turmeric Powder
  • 1 Tsp. Red Chili Powder
  • 1 Tsp. Sugar
  • 1 Tsp. Punjabi Garam Masala Powder
  • 1/2 Tsp. Chicken Tandoori Masala
  • 1.5 Tsp. Salt or to taste


Perfect Kolkata-style Chicken Bharta Recipe
%Chicken Bharta

  1. Wash boneless chicken cubes and boil those with 1/2 tsp. of salt and water for 5-6 minutes and strain the water keep it separately.
  2. Leave half of the boiled chicken cubes as it is and cut strips out of the rest.
  3. Roughly chop Onion and Tomato
  4. Hard boil eggs and discard the shell of the boiled eggs.
  5. Take Oil in a deep bottom pan and temper the oil with Bay Leaf, Red Chili, Clove, Cinnamon Stick, and Kasuri Methi ( for the Kasuri Methi use 2/3 for tempering).
  6. Now add chopped onion and fry till the onion turns translucent in color.
  7. Add chopped tomatoes, ginger, and garlic paste and slip green chili and cook till oil separates from the mixture.
  8. Now add Turmeric Powder, Red Chili Powder, Chicken Tandoori Masala, Sugar, and Salt to taste and cook for 1-2 minutes on low flame.
  9. Add Cashew nut Paste, Char Magaj Paste, Hung Curd, and Fresh Cream and cook till the nutty aroma as well as the smell of curd emits completely.
  10. At this point add both boiled chicken cubes and chicken strips and mix thoroughly and cook in low flame for 5 minutes.
  11. Add 1 cup of the water that was used for boiling the chicken and after covering the pan with a lid and cook for 5 minutes or till you reach the desired consistency.
  12. Take three boiled eggs and separate the yolk and mash it and roughly cut the Egg white into long strips.
  13. Add both the mashed yolk and Egg white to the Chicken Bharta and give it a thorough mix.
  14. Now add butter, rest of the Kasuri Methi and Punjabi Garam Masala, and mix.
  15. Cut the rest of the eggs into halves and lightly fold with the gravy.
  16. Serve Chicken Bharta with Roti, Naan, or Paratha.


Tandoori Chicken Masala is optional however, it gives amazing flavor to the bharta.

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Chicken
  • Method: Cooking
  • Cuisine: Indian


  • Serving Size: 250g
  • Calories: 647
  • Sugar: 7.6g
  • Sodium: 1059mg
  • Fat: 32g
  • Saturated Fat: 8.7g
  • Carbohydrates: 19.9g
  • Fiber: 5g
  • Protein: 67.9g
  • Cholesterol: 352mg

Keywords: Kolkata-style Chicken Bharta recipe, chicken bharta recipe, chicken bhorta recipe, debjanir rannaghar, debjani chatterjee alam recipes

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