Chicken Bharta: A Mughlai Favourite with Bengali Roots – GetBengal story

When dark clouds gather over Kolkata and raindrops start dropping on the roads, the city’s appetite turns towards warmth, spice, and soul-soothing comfort food. Among the many monsoon favourites that grace Bengali kitchens, one dish stands out not just for its rich, creamy indulgence but also for its curious origin story—Chicken Bharta.

Despite its North Indian-style spices and smoky flavour, the roots of Chicken Bharta are deeply embedded in the culinary soil of Kolkata. This flavourful preparation, often mistaken for something you would find in a Dhaba along the Grand Trunk Road, was actually born in the kitchens of old-school Kolkata Mughlai eateries. These restaurants, influenced by Punjabi, Awadhi, and Bengali flavours, created a fusion that today has become a nostalgic favourite, especially when paired with flaky porotas or soft, puffed-up ruti.

Chicken Bharta is essentially a shredded chicken curry, enriched with eggs (sometimes grated or boiled and chopped), smothered in a creamy, buttery gravy made from a blend of onions, tomatoes, kasuri methi, and garam masala. A dash of cream and a spoonful of butter finish the dish, giving it that signature Mughlai richness.

So how did this so called “Punjabi” dish end up in Bengal?

The answer lies in the post-partition era, when refugees and migrants from the North brought their spices, techniques, and culinary traditions to Kolkata. Local chefs gradually started experimenting, incorporating the subtle sweetness and texture that Bengalis love with the smoky richness of Punjabi cuisine. Chicken Bharta emerged from this hybrid experimentation, quickly becoming a menu staple in Mughlai restaurants such as Shiraz, Zeeshan, and Aminia.

Monsoon in Kolkata isn’t just a season—it’s an emotion in Bengal. Streets glisten under rainwater, cha(tea)-sellers do brisk business, and kitchens become playgrounds of indulgence. On a wet evening, there’s perhaps nothing more comforting than tearing into a soft, layered porota or warm, toasted ruti, and scooping up generous helpings of steaming Chicken Bharta.

This dish reminds us that food doesn’t have to belong to a region to belong to the people who love it. What began as an experiment in flavour now stands tall as one of the most ordered Mughlai dishes in the city.

So, the next time the skies grow gloomy and the city begins to smell of rain and wet earth, skip the takeout. Rather, savour a hot porota or a freshly made ruti, with some Chicken Bharta over it, and explore a story born from migration, adaptation, and the eternal Bengali love for food that warms the soul.

Let’s take a look at how to make Kolkata-style Chicken Bharta.

 Ingredients:
• Boneless chicken (preferably thigh or breast)
• Ginger-garlic paste
• Turmeric powder
• Salt: to taste
• Water: as needed for boiling
• Onion (finely sliced)
• Tomato (pureed or finely chopped)
• Green chilies
• Ginger-garlic paste
• Cashew nuts (soaked)
• Kasuri methi (dry fenugreek leaves)
• Garam masala
• Red chili powder
• Turmeric
• Coriander powder
• Fresh cream
• Butter
• Mustard oil or vegetable oil
• Hard-boiled egg: 1, grated or chopped (optional but traditional)
• Fresh coriander: for garnish
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Boil the chicken with salt, turmeric, and a little ginger-garlic paste until tender. Once cool, shred the chicken finely using forks or your fingers and set aside. Now, blend the soaked cashews into a smooth paste with a little water. This gives the gravy its creamy body. Heat oil in a pan, add sliced onions and sauté until golden brown. Add ginger-garlic paste and green chilies. Saute until the raw smell disappears. Add tomato puree and cook till the oil separates. Mix in turmeric, red chili powder, coriander powder, and salt. Stir well. Add the cashew paste and cook for 3–4 minutes. Crush kasuri methi between your palms and add it to the gravy for that signature aroma. Now add the shredded chicken. Mix thoroughly and cook for 5–6 minutes on low heat. Add garam masala and adjust salt. Add fresh cream and butter, stir gently to blend. Optionally, add the grated hard-boiled egg into the curry and mix. Let it simmer for 2–3 minutes. Turn off the heat.

Serve with onion salad and a squeeze of lime. A cup of masala chai afterwards completes the monsoon experience.
Happy monsoon!