How to Make Kolkata Style Chicken Bharta at Home

Chicken Bharta is one of Kolkata’s most beloved dhaba dishes and it is unlike any other chicken curry you will find. Boneless chicken is simmered until tender, then shredded and cooked in a rich, creamy onion and tomato gravy seasoned with aromatic spices, kasuri methi and tandoori masala. The dish is finished with cream, a small piece of butter and mashed egg yolk which gives it a characteristic richness and depth that sets it apart from a regular chicken curry. It is deeply flavourful, slightly smoky and wonderfully comforting.

The origins of Chicken Bharta are rooted in the Punjabi dhaba culture that took root in Kolkata, and the dish carries that legacy in every bite. The word bharta refers to something that is mashed or shredded, and in this case it is the chicken that is pulled apart into strips and pieces before being folded into the spiced gravy. Tandoori masala is the ingredient that gives this dish its signature aroma and that unmistakable dhaba character. Do not skip it.

This recipe uses boneless chicken breast or boneless cubes that are simmered in lightly spiced water until cooked through, then shredded and added to a thick, fragrant gravy. The boiled egg is halved and used both to garnish and to stir the mashed yolk into the gravy at the end. Serve it hot with naan, kulcha or lachha paratha for the full dhaba experience.

Kolkata-style Chicken Bharta made with shredded Zorabian Boneless Chicken in a spiced creamy gravy with halved boiled eggs, kasuri methi and fresh coriander in a terracotta bowl, served with lachha paratha

Kolkata Style Chicken Bharta Recipe

Serves: 4
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes

Ingredients

For the chicken

For the gravy:

  • 3 tbsp vegetable oil
  • 1 tbsp ghee or butter
  • 2 medium onions, finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 medium tomatoes, finely chopped
  • 2 green chillies, slit lengthwise
  • 1/2 tsp ground turmeric
  • 1 tsp red chilli powder
  • 1 tsp Kashmiri red chilli powder (for colour)
  • 1 tsp ground coriander
  • 1 tsp tandoori masala
  • 1/2 tsp garam masala
  • 1 tsp kasuri methi (dried fenugreek leaves), crushed
  • Salt to taste
  • 1/2 tsp sugar

For finishing:

  • 3 tbsp fresh cream
  • 2 hard-boiled eggs, halved (yolks mashed separately)
  • 1 tbsp butter
  • Fresh coriander leaves, chopped (for garnish)

For serving:

  • Naan, kulcha or lachha paratha

Steps

  1. Place the chicken in a saucepan with 2 cups of water, the bay leaf, cloves, cinnamon stick and half a teaspoon of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15 to 18 minutes until the chicken is fully cooked and tender. Remove the chicken from the stock and set it aside to cool slightly. Reserve the stock as you may need a little of it later. Once the chicken is cool enough to handle, shred it using two forks or your fingers into strips and small pieces. Keep aside.
  2. Hard boil the eggs separately in boiling water for 10 to 12 minutes. Peel and halve them. Carefully scoop out the yolks and mash them in a small bowl. Set the egg whites aside for garnish.
  3. Heat the vegetable oil and ghee together in a large heavy-bottomed pan or kadai over medium heat. Add the finely chopped onions and sauté for 8 to 10 minutes, stirring frequently, until they turn a deep golden brown. Well-browned onions are essential for the rich flavour base of this dish.
  4. Add the ginger-garlic paste and slit green chillies. Sauté for 2 minutes until the raw smell disappears completely.
  5. Add the finely chopped tomatoes and cook over medium heat for 6 to 8 minutes, stirring occasionally, until the tomatoes break down completely and the oil begins to separate from the sides of the mixture.
  6. Add the turmeric, red chilli powder, Kashmiri red chilli powder, ground coriander and tandoori masala. Stir well and cook for 1 to 2 minutes to let the spices bloom. The mixture should smell deeply aromatic.
  7. Add the shredded chicken to the pan and mix well to coat it evenly with the spiced masala. Cook for 3 to 4 minutes over medium-high heat, stirring frequently, so the chicken absorbs all the flavours.
  8. Add 3 to 4 tablespoons of the reserved chicken stock and stir. This loosens the mixture and adds depth. Cook for 2 to 3 minutes.
  9. Reduce the heat to low. Add the fresh cream and stir gently to incorporate. Add the mashed egg yolks and mix them into the gravy. They will dissolve into the sauce and add a creamy richness that is characteristic of Chicken Bharta. Add salt and sugar to taste.
  10. Add the crushed kasuri methi and garam masala. Stir and cook on low heat for 2 to 3 minutes. Finish with a tablespoon of butter stirred in at the end.
  11. Transfer to a serving dish. Garnish with the egg white halves, fresh chopped coriander leaves and a small drizzle of cream if desired. Serve hot with naan, kulcha or lachha paratha.

Tips for Best Results:

Do not skip the tandoori masala. It is the single ingredient that gives Kolkata-style Chicken Bharta its signature aroma and dhaba character. Without it the dish will taste like a regular chicken curry.

Brown the onions properly. This takes patience but it builds the entire flavour foundation of the gravy. Pale, undercooked onions will result in a flat-tasting curry.

Reserve the chicken stock from boiling. A few tablespoons added to the gravy adds depth and keeps the dish from becoming too thick or dry.

Mash the egg yolks completely before adding them. Lumpy yolks will not incorporate smoothly into the gravy. The mashed yolk should dissolve into the sauce and thicken it slightly.

Kasuri methi must be added at the end. Adding it too early causes it to lose its fragrance. Crush it between your palms before adding to release its aroma.

The dish can be made ahead and stored in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or stock. The flavours deepen overnight making leftovers genuinely worth looking forward to.

Kolkata-style Chicken Bharta is one of those dishes that stays with you long after the meal is over. The creamy, spiced gravy with its smoky undertones and the richness of egg yolk and cream make it completely unlike anything else in Indian cooking. Once you make it at home you will understand why it has been a dhaba favourite for generations.

Order Zorabian’s Boneless Chicken from shop.zorabian.com and try this recipe at home.

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