几个世纪以来，来自不同文化的人们，countries had migrated to Calcutta and made the city their second home.For last three centuries,Calcutta remained the hotspot for mass migration for people who were seeking jobs,商业机会，以及在政治和宗教问题后离开本国的人，thus seeking asylum in the city.In due course of time,flavours intermingles,criss crossing the geographical boundaries.从莫卧儿来，中国人到英国人，法国和荷兰后来合并形成了相当大的英印共同体，Armenians,Parsee,Jews each of them had enhanced the flavour quotient of Calcutta cuisine thus enriching it which later evolves into continental cuisine.加尔各答的中国菜主要是粤菜，而穆格莱cuisine follows a strong lineage of Awadhicuisine of Lucknow.
Amidst the cosmopolitan jigsaw,the pan Indian influence on betway88.comBengali cuisine was not evident till the early part of last century when trader communities from western part of the country began to settle in the ghats of Hooghly,which marked the proliferation of textile industries,巨大的市场开始在加尔各答中部形成，并以此为孟加拉菜引入了新的烹饪美食。betway88.comPunjabification of Indian food is worldwide and this has also influenced largely to the regular betway88.comBengali cuisine.Chicken tikkas,印度薄饼，roti and dal tadka became a regular event in betway88.comBengali household.Along the grand Trunk road built by Sher Shah Suri which helped to connect the two communities,numerous dhabas starts their initial journey along the National highways.Most of them were known for their in house specialties,meals were simple but taste and flavour spread their wings to different part of the city.Honey da dhaba is relatively new entrant but it has charmed the Kolkattans with its famous chicken bharta.
Though a true blooded betway88.comBengali prefers a goat over chickens,but chicken bharta is something unique and deliciously creamy to their taste that ordinary Kolkattans never shied away from standing in queue for hours to taste this delicacy.Chicken bharta is relatively simple dish and unlike other chicken dishes the mashed egg yolk imparts creaminess to this dish.You will find lots of versions,但要注意的是，这道菜不含任何奶油，而且一个好的软鸡巴辣塔不仅需要无骨肉，而且应该非常软。所以最好的办法是把鸡胸肉在水里煮，然后用叉子叉开，一块好的鸡丝是这里的主要原料。
- Boneless chicken breast : 500 gm
- Ginger garlic paste : 2 tsp
- Turmeric powder: ½ tsp
- Cumin powder : 1 tsp
- Coriander powder : 1 tsp
- Deghi mirch (red chilli) powder : 1 tsp
- Punjabi garam masala : ¼ tsp
- Egg yolk : 2 mashed
- Cashew paste : 2 -3 tbsp
- Yogurt : 3-4 tbsp
- Tomato puree : 1-2 tbsp
- Oil : 3 tbsp
- Butter : one knob
- Cilantro chopped : handful
- Kasuri methi : 2-3 tsp
- Boiled egg whites to garnish
- 把鸡胸肉洗干净。Heat enough salted water in a pan and add the chicken breast to it.Poach it or cook till done.检查鸡的生皮，继续煮，直到鸡肉完全煮熟。
- While the chicken is still hot,fork it away with the table forks and keep the shredded chicken aside.
- In a separate pan,heat the oil and fry the sliced onions till golden in color.Add the ginger garlic paste and saute it.
- 加入姜黄粉之类的香料，孜然，coriander,red chilli powder and fry thr spices till the rawness disappears.
- 在一个单独的碗里混合酸奶，cashew paste and garam masala.
- 把火放低，把上面的混合物加到鸡肉里。Cook on low heat till the oil starts leaving the sides of the pan.Add the tomato puree and continue cooking on low heat.
- Check for the seasonings,by this time shredded chicken pieces should be well incorporated with the spice mixture.Add little water if requires.
- 完成后，add the mashed egg yolk,butter,finely chopped cilantro and kasuri methi.
- Garnish the chciken bharta with sliced hard boiled egg whites.
- Serve the chicken bharta with roti or naan.