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Chicken Bharta (Kolkata-Style Shredded Chicken Curry)

Tender shredded chicken folded into a creamy onion-cashew gravy with kasuri methi, finished with boiled egg halves — Kolkata restaurant-style murgh bharta at home.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: Indian (Bengali)
Ingredients Method

Ingredients
  

For the Shredded Chicken
  • 1½ lbs boneless, skinless chicken thighs 700g — breasts work, but thighs shred juicier
  • 4 cups water
  • 1 teaspoon salt
  • ½ teaspoon turmeric powder
  • 1 bay leaf
For the Gravy
  • 3 tablespoons mustard oil the Bengali secret — or use neutral oil + 1 tablespoon butter
  • 2 large onions very finely chopped (about 2 cups)
  • 1 tablespoon ginger garlic paste
  • 3 medium tomatoes finely chopped (or 1 cup tomato puree)
  • 10–12 raw cashews soaked in hot water for 15 minutes
  • 2 green chilies slit (adjust to taste)
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon Kashmiri red chili powder for color
  • ½ teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt or to taste
  • 1½ cups water from the chicken boiling liquid
For Finishing
  • ⅓ cup fresh cream plus extra for drizzling
  • 1 tablespoon butter
  • 1 teaspoon kasuri methi dried fenugreek leaves, crushed between your palms
  • 2–3 hard-boiled eggs halved (the classic Kolkata garnish)
  • Fresh cilantro chopped (for garnish)

Method
 

  1. Step 1: Boil and Shred the Chicken — Bring 4 cups of water to a boil in a large pot. Add the salt, turmeric, bay leaf, and the chicken thighs. Lower the heat to a gentle simmer and cook for 18–20 minutes until the chicken is cooked through (165°F / 74°C internal temperature). Lift the chicken out with a slotted spoon and reserve the cooking liquid — it's liquid gold for the gravy. Let the chicken cool for 5 minutes, then shred it finely using two forks, pulling along the grain into thin strands.
  2. Step 2: Make the Cashew Paste — Drain the soaked cashews and blend with 2–3 tablespoons of fresh water into a completely smooth paste. Scrape down the blender and blend again — there should be no gritty bits. Set aside.
  3. Step 3: Sauté the Aromatics in Mustard Oil — Heat the mustard oil in a large, heavy pan or kadhai over medium heat until it just begins to smoke lightly, then lower to medium. (Heating mustard oil to smoking point mellows its sharpness.) Add the finely chopped onions and cook for 8–10 minutes, stirring often, until deep golden and caramelized at the edges. Stir in the ginger garlic paste and slit green chilies; cook 1 minute until fragrant.
  4. Step 4: Build the Gravy — Add the chopped tomatoes and cook for 5–6 minutes until they break down into a thick paste. Stir in the cumin powder, coriander powder, Kashmiri red chili powder, turmeric, and salt; cook 1 minute to bloom the spices. Pour in the cashew paste and 1½ cups of the reserved chicken cooking liquid. Bring to a simmer and cook for 8–10 minutes, stirring occasionally, until the gravy thickens and a thin layer of oil glistens at the edges.
  5. Step 5: Add the Shredded Chicken — Fold the shredded chicken into the gravy, making sure every strand is coated. Simmer on low for 5–7 minutes so the chicken absorbs the gravy. Stir in the garam masala, crushed kasuri methi, butter, and fresh cream. Taste and adjust salt and heat — this is when the Kolkata-restaurant aroma really hits.
  6. Step 6: Garnish and Serve — Transfer to a serving bowl. Arrange the halved boiled eggs on top, cut-side up, drizzle with a swirl of cream, and sprinkle with fresh cilantro. Serve hot.