Murgi chingri bata ba Bharta- gandharaj lebu diye

I am salivating even when I am writing the recipe for Murgi Chingri bata ba Bharta. I am sure, you would too, since what is not there in this dish which will not remind you of good food !! It has chicken, it has prawns, it has been flavored with Gandharaj Lebu, the most aromatic citrus fruit available here. Above all, it is a Bharta, so it would be finger licking good. The moment it is on your plate, you only need some plain rice to gorge on this.

I saw this recipe in one magazine and made a small tweaking here and there to the original recipe and created this.

Murgi chingri bata ba Bharta

Ingredients used for Murgi chingri bata ba Bharta

  • Chicken – boneless , two breast pieces
  • Prawns – a small bowl
  • Onion slices – 1 cup
  • Garlic paste – 2 tbsp
  • Gandharaj Lebu and leaf – 1
  • Salt, Turmeric, Kashmiri red chili powder, cumin powder
  • Green chili – as per taste
  • Mustard oil
  • Coriander leaves

How to make Murgi chingri bata ba Bharta

Pressure cook the chicken breast pieces with a spoonful of ginger garlic paste.

Separate the chicken meat using a fork and keep aside. Grind the meat in mixer along with the stock.

Grind the shelled and deveined prawns to a paste too.

In a pan, add 3 tbsp of mustard oil. I have added onion slices first and fried till golden brown. Then add garlic paste and fry till the raw smell is gone. Mix salt, turmeric, red chili powder and cumin powder in little water and add it to the pan. Add green chili too. We need to fry till the masala is cooked and oil starts coming out of the masala.

Now it is time to add the prawn paste. Fry on medium to low heat. After a minutes or so, add half of chopped gandharaj leaf and coriander leaves.

Cook till the oil starts separating from the mixture.

Now it is time to add the chicken paste. Mix well and continue cooking when the water is evaporated and oil starts oozing out of the mixture.

Adjust the seasoning. Add the remaining gandharaj leaf, the juice and remaining coriander leaves.

Last but not the least, add 1 tbsp of mustard oil and switch off the flame.

Your Murgi chingri bata ba Bharta is ready to be savored with hot rice.

Murgi chingri bata ba Bharta
Murgi chingri bata ba Bharta
Murgi chingri bata ba Bharta
Murgi chingri bata ba Bharta