Uploaded February 2026 | Updated September 2026, 2 weeks ago
Kolkata-style Chicken Bharta, rich, creamy and absolutely indulgent 😍 I’ve shared my way of making this iconic dish with all the little tips that make it truly incredible and full of flavour. Do give it a try and I'm sure you'll love it. Happy cooking!✨
Small enough to fit any kitchen, powerful enough to handle your daily prep ❤️
Shop our ChopLab lite and make cooking easier! ✨
🌐 Curaa Website: curaahome.com/products/curaa-choplab-lite
🛒 Buy on Amazon: amzn.in/d/0dd3IQSA
Full written recipe - Chicken Bharta
Prep time: 20–25 minutes
Cooking time: 35–40 minutes
Serves: 4–5 people
Ingredients:
Cashew Paste
CASHEW | काजू 20 NOS.
HOT WATER | गरम पानी AS REQUIRED
Chicken Marinade
CHICKEN BREAST | चिकन ब्रेस्ट 250 GRAMS
CHICKEN THIGHS | चिकन थाइज़ 250 GRAMS
GINGER GARLIC GREEN CHILLI PASTE | अदरक लहसुन हरी मिर्च पेस्ट 1 TBSP
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
LEMON JUICE | नींबू का रस OF 1/2 LEMON
MUSTARD OIL | सरसों का तेल 2 TSP
Cooking Chicken
OIL | तेल 1 TBSP
Masala Base
ONION | प्याज़ 4–5 MEDIUM SIZED
OIL | तेल 2 TBSP
CUMIN SEEDS | जीरा A LARGE PINCH
HOT WATER | गरम पानी AS REQUIRED
GARLIC | लहसुन 15 CLOVES
GINGER | अदरक 2 INCH
GREEN CHILLI | हरी मिर्च 2 NOS.
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
GARAM MASALA | गरम मसाला 1/2 TSP
HOT WATER | गरम पानी AS REQUIRED
Finishing
FRESH CREAM | फ्रेश क्रीम 2–3 TBSP
BUTTER | मक्खन 1 TBSP
FRESH CORIANDER STEMS | हरा धनिया डंठल A HANDFUL (CHOPPED)
LEMON JUICE | नींबू का रस OF 1/2 LEMON
ROASTED KASURI METHI POWDER | भुना कसूरी मेथी पाउडर A LARGE PINCH
GARAM MASALA | गरम मसाला A PINCH
HOT WATER | गरम पानी A SPLASH (IF REQUIRED)
HONEY | शहद 1 TSP (OPTIONAL)
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
GREEN CHILLI | हरी मिर्च 2 NOS. (SLICED)
Method:
Start with soaking the cashews. For that, take cashews in a bowl, add hot water, and let them soak for a while until you prepare the rest of the ingredients.
For the chicken, slice it slightly thin so it cooks faster and stays juicy. Add it to a bowl and mix with ginger-garlic-green chilli paste, salt, turmeric powder, Kashmiri red chilli powder, lemon juice, and mustard oil. Mix it well and let it marinate.
Heat a tawa on high flame and add oil to it. Once hot, place the chicken pieces and cook on medium flame. Let it cook on one side for a couple minutes or until it is nicely cooked, then flip and cook the other side for another couple of minutes. Once done, transfer it to a bowl and let it rest for a few minutes so that it retains its juices.
Now, start with chopping the onions. Heat a pan, add oil, and once it’s hot, add cumin seeds. As soon as they crackle, add the chopped onions and cook on medium-high flame until golden brown. If the onions start to stick to the pan, add a small splash of hot water and continue cooking.
Chop the garlic, ginger, and green chillies slightly coarse and add them to the pan. Cook for a couple of minutes until the raw flavour goes away.
Now add turmeric powder, Kashmiri red chilli powder, coriander powder, garam masala, and a splash of hot water. Mix well and cook until the masala starts to release oil.
Add another splash of hot water, cover, reduce the flame, and let it cook for a few minutes. By the time you can make the cashew paste for that, drain the soaked cashews and grind them with water into a smooth paste and add it to the pan.
Now shred the cooked chicken using your hands. Keep it slightly chunky for that proper bharta texture.
Add the shredded chicken to the pan and mix it well. Along with fresh cream, butter, coriander stems, lemon juice, roasted Kasuri methi powder, and garam masala. Mix everything well.
Check the consistency. If the bharta feels a bit dry, add a small splash of hot water and adjust the consistency. Taste and adjust the salt if required. If you like a slight balance in flavour, add honey (optional) and mix well.
Finish with fresh coriander and sliced green chillies.
Our delicious chicken bharta is ready. You can enjoy this with tandoori roti or any bread of your choice or even rice.
#YFL #SanjyotKeer #chickenbharta
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Soaking Cashew 1:50
Cutting & Marinating Chicken 1:57
Cooking Chicken 3:20
Chopping Onions 4:05
Cooking Gravy 4:28
Cashew Paste 6:33
Shredding Chicken 6:44
Final Cooking 7:38
Plating 9:33
Outro 10:49
Kolkata-style Chicken Bharta, rich, creamy and absolutely indulgent 😍 I’ve shared my way of making this iconic dish with all the little tips that make it truly incredible and full of flavour. Do give it a try and I'm sure you'll love it. Happy cooking!✨
Small enough to fit any kitchen, powerful enough to handle your daily prep ❤️
Shop our ChopLab lite and make cooking easier! ✨
🌐 Curaa Website: curaahome.com/products/curaa-choplab-lite
🛒 Buy on Amazon: amzn.in/d/0dd3IQSA
Full written recipe - Chicken Bharta
Prep time: 20–25 minutes
Cooking time: 35–40 minutes
Serves: 4–5 people
Ingredients:
Cashew Paste
CASHEW | काजू 20 NOS.
HOT WATER | गरम पानी AS REQUIRED
Chicken Marinade
CHICKEN BREAST | चिकन ब्रेस्ट 250 GRAMS
CHICKEN THIGHS | चिकन थाइज़ 250 GRAMS
GINGER GARLIC GREEN CHILLI PASTE | अदरक लहसुन हरी मिर्च पेस्ट 1 TBSP
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
LEMON JUICE | नींबू का रस OF 1/2 LEMON
MUSTARD OIL | सरसों का तेल 2 TSP
Cooking Chicken
OIL | तेल 1 TBSP
Masala Base
ONION | प्याज़ 4–5 MEDIUM SIZED
OIL | तेल 2 TBSP
CUMIN SEEDS | जीरा A LARGE PINCH
HOT WATER | गरम पानी AS REQUIRED
GARLIC | लहसुन 15 CLOVES
GINGER | अदरक 2 INCH
GREEN CHILLI | हरी मिर्च 2 NOS.
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
GARAM MASALA | गरम मसाला 1/2 TSP
HOT WATER | गरम पानी AS REQUIRED
Finishing
FRESH CREAM | फ्रेश क्रीम 2–3 TBSP
BUTTER | मक्खन 1 TBSP
FRESH CORIANDER STEMS | हरा धनिया डंठल A HANDFUL (CHOPPED)
LEMON JUICE | नींबू का रस OF 1/2 LEMON
ROASTED KASURI METHI POWDER | भुना कसूरी मेथी पाउडर A LARGE PINCH
GARAM MASALA | गरम मसाला A PINCH
HOT WATER | गरम पानी A SPLASH (IF REQUIRED)
HONEY | शहद 1 TSP (OPTIONAL)
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
GREEN CHILLI | हरी मिर्च 2 NOS. (SLICED)
Method:
Start with soaking the cashews. For that, take cashews in a bowl, add hot water, and let them soak for a while until you prepare the rest of the ingredients.
For the chicken, slice it slightly thin so it cooks faster and stays juicy. Add it to a bowl and mix with ginger-garlic-green chilli paste, salt, turmeric powder, Kashmiri red chilli powder, lemon juice, and mustard oil. Mix it well and let it marinate.
Heat a tawa on high flame and add oil to it. Once hot, place the chicken pieces and cook on medium flame. Let it cook on one side for a couple minutes or until it is nicely cooked, then flip and cook the other side for another couple of minutes. Once done, transfer it to a bowl and let it rest for a few minutes so that it retains its juices.
Now, start with chopping the onions. Heat a pan, add oil, and once it’s hot, add cumin seeds. As soon as they crackle, add the chopped onions and cook on medium-high flame until golden brown. If the onions start to stick to the pan, add a small splash of hot water and continue cooking.
Chop the garlic, ginger, and green chillies slightly coarse and add them to the pan. Cook for a couple of minutes until the raw flavour goes away.
Now add turmeric powder, Kashmiri red chilli powder, coriander powder, garam masala, and a splash of hot water. Mix well and cook until the masala starts to release oil.
Add another splash of hot water, cover, reduce the flame, and let it cook for a few minutes. By the time you can make the cashew paste for that, drain the soaked cashews and grind them with water into a smooth paste and add it to the pan.
Now shred the cooked chicken using your hands. Keep it slightly chunky for that proper bharta texture.
Add the shredded chicken to the pan and mix it well. Along with fresh cream, butter, coriander stems, lemon juice, roasted Kasuri methi powder, and garam masala. Mix everything well.
Check the consistency. If the bharta feels a bit dry, add a small splash of hot water and adjust the consistency. Taste and adjust the salt if required. If you like a slight balance in flavour, add honey (optional) and mix well.
Finish with fresh coriander and sliced green chillies.
Our delicious chicken bharta is ready. You can enjoy this with tandoori roti or any bread of your choice or even rice.
#YFL #SanjyotKeer #chickenbharta
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Soaking Cashew 1:50
Cutting & Marinating Chicken 1:57
Cooking Chicken 3:20
Chopping Onions 4:05
Cooking Gravy 4:28
Cashew Paste 6:33
Shredding Chicken 6:44
Final Cooking 7:38
Plating 9:33
Outro 10:49
