Chicken Bhorta

    9 hours 45 mins

    Chicken Bhorta is a spicy yummy delicacy for chicken lovers. This dish is widely varied all over South Asia. The uniqueness of the recipe is that it can be preserved and eaten like a pickle over a couple of days.

    2 people made this

    Serves: 6 

    • 2-3 tablespoons of mustard oil
    • 1 teaspoon of black cumin seeds
    • 4-5 dry red chillies
    • 2-3 chicken breasts
    • 1/2 teaspoon of ginger paste
    • 1/2 teaspoon of garlic paste
    • Salt as needed
    • 1/2 teaspoon of garam masala powder
    • 1/2 of a whole ginger, thinly sliced
    • 1 big garlic, thinly sliced
    • 2 onions, thinly sliced
    • 5-6 green chillies, cut in half along the length
    • 1 tablespoon of lemon extract
    • 1 handful of coriander leaves

    Prep:20min  ›  Cook:25min  ›  Extra time:9hr other  ›  Ready in:9hr45min 

    1. Heat a pan with the mustard oil. Fry the black cumin and dry red chillies. Cover with the lid immediately when the cumin and red chillies have been fried. Turn off the heat and set aside for the night. The frangrance of the cumin and red chilli will merge well overnight with the oil.
    2. Next day, boil the chicken breasts with the ginger and garlic pastes, salt and garam masala powder. Set the boiled chicken aside for cooling.
    3. On a sheel pata, make a mash out of the chicken breasts.
    4. Mix the mashed chicken with ginger, garlic, onion and green chilli slices, lemon extract, and coriander leaves. Set aside on a bowl.
    5. Heat a thick tawa (use two tawas on top of each other if they a thick tawa is not available). Place the mashed chicken wrapped in foil on the heated tawa.
    6. Heat on the tawa for 15-25 minutes.
    7. Mix the mashed spicy chiken with the mustard oil from last night. The chicken can be preserved in a jar for a few days and eaten. Serve with plain white rice.

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